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Richard in Cincy

Rec: Mozarttorte

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5249 posts
Joined: Dec 12, 2005

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Posted to Thread #5474 at 3:48 am on Jan 28, 2007

Ending with a flourish:

150 g flour
40 g Sugar
2 packs vanilla sugar
100 g soft Butter
4 eggs
2 Tbl. Hot water
100 g sugar
1 pack vanilla sugar
75 g flour
30 g cornstarch
10 g cocoa
2 tsp baking powder
50 g dried cherries
3 tbls rum
1 pack powered gelatine
3 tbl. Cold water
¾ liter whipping cream
75 g Nut-nougat or fine-quality bittersweet chocolate
20 g sifted powdered sugar
20 g sifted powered sugar
½ cup tart cherry jam
Fine chocolate shavings

Short crust layer (bottom):
Sift first three ingredients into the mixing bowl
Add the butter to the mixing bowl and use dough hooks to knead into a short dough. Knead on a board into a smooth dough. If it should stick, put it in the fridge for a while.

Roll out the dough on the bottom of a 28 cm springform pan. Stick the dough with a fork in various places, place the sides of the springform pan on the bottom. Bake at 200-22- C for 15 minutes.

Loosen the baked tort bottom from the springform pan bottom immediately. Place the tort bottom on the tort platter before it gets cold.

Genoise cake layers:
Beat eggs and hot water with a mixer 1 minute until foamy.

Sprinkle sugar and vanilla sugar over the eggs and continue beating another 2 minutes.
Mix together flour, cornstarch, cocoa, and baking powder. Sift half of the dry mixture on the egg cream and fold in. Then sift the remainder and lightly fold in as well. Spread the batter in a 28 cm Springform pan with buttered bottom covered with parchment paper (explicitly states bottom, does not mention sides-this is probably so that it will cling to the sides and raise higher). Bake in 180-200C oven for 30-25 minutes.

Immediately loosen the tort bottom from the form and place on a cake rack, peel off the parchment paper carefully. Slice the cool layer evenly into two halves.

Fillings:
Marinate cherries and rum several hours to soften.

Stir together gelatine and cold water in small pan. Let absorb for 10 minutes. Heat the reconstituted gelatin until it is dissolved.
Beat cream until almost stiff. Stir some of the cream into the dissolved gelatin. Stir the gelatin into the remaining whipped cream. Beat to stiff peeks.

Divide the whipped cream into 3 parts.
Melt nougat or chocolate shavings in a double boiler until smooth. Allow to cool. Fold into 1 part of the cream.

Strain the cherries. Combine the liquid with 20 g powdered sugar. Fold into the second part of cream.

Fold the next 20 g sugar into the third part of cream along with the cherries.

Assembling the Mozarttorte:
Spread cherry jam on the short-crust tort bottom sitting on the tort platter.

Cover with the bottom of the cake layer. Press lightly to adhere.

Spread the nougat cream over the cake layer.
Place the top cake layer on the nougat cream.
Spread the cherry cream over the top cake layer.
Reserve 3-4 tablespoons rum cream in a pastry bag fitted with a star tip. Spread the remaining rum cream evenly on the sides and top of the assembled tort.

Press chocolate shavings into the sides of the tort.

Score the top into servings (12). Decorate the top of the tort with the rum cream in the pastry bag by decoratively outlining and decorating the scores. Pipe rosettes around the top edge to hold garnish.

Place one of the following lightly into each rosette: candied or well drained maraschino cherries, candied violets, unwrapped chocolate covered cherry, or liqueur-filled chocolate, small chocolate cups filled with Kirsch or cherry liqueur, etc.


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