Cake "Mozart" with pistachio cream
for the cake:
egg yolk 90 g
sugar 70 g
Butter (room temperature) 60 g
chocolate black bitter 60 g
egg white 60 g
flour 60 g
powdered sugar 30 g
for pistachio cream:
whipped cream 140 ml
milk 100 g
pistachio pasta 30 g
egg yolk 30 g
marzipan 30 g
sugar 20 g
cognac 10 g
gelatin sheet 6 g
salt 1 g
for impregnation:
confiture cherry 50 g
cognac 5 g
for cream of milk chocolate and nougat:
whipped cream 250 g
milk chocolate 60 g
sugar 50 g
nougat (hazelnut) 50 g
hazelnuts (caramelized) 50 g
gelatine 8 g
sugar vanilla 3 g
salt 1 g
for dark chocolate glaze:
sugar 90 g
cream 70 g
chocolate black bitter 50 g
water 30 g
cocoa (no additives) 20 g
Butter 10 g
gelatine 4 g
Turn on and warm up to 180 degrees oven. Stir chocolate, butter, sugar powder, combine with yolks, beaten the sugar with proteins, combine with chocolate mass. Fill the mixture with the mixture, bake for about 20 minutes, allow to cool.
For cream, mix the milk with sugar, yolks, salt, beat until a thick mass is obtained on the steam bath. Swell the gelatin with warm milk, add pasta from pistachios, pour in cognac, beat until smooth, cool, mix with whipped cream.
To warm the confiture, mix it with cognac, grease the cooled cake, put pistachio cream, take the dessert for an hour in the fridge.
Heat 80 g of cream on low heat, pour in pieces of milk chocolate, vanilla sugar, nougat, add salt, mix, boil not give. Give the gelatinum to swell in water for 10 minutes, squeeze out, combine with warm cream. Sugar beat with the remaining cream, sprinkle nuts. Gently mix the cream with the chocolate mass.
Get out of the refrigerator well-cooled form, cover the pistachio cream with a layer of chocolate and clean once more for an hour in the refrigerator.
Swell the gelatin with warmed cream, add cocoa, add black chocolate and butter, mix into a homogeneous mass. Bring to the boil water with sugar, boil for a couple of minutes, mix with chocolate mass, allow to cool well, cover the top of the cake with frosting.