Mozart Cake: kind of a symphony of flavours that will be music to your taste buds.
Yes, that was me being corny.
This cake doesn't need much of an intro. But I will give it one anyways. It is kind of the first copy-cat recipe I developed. My husband once dragged me down to the Wild Bean Cafe at the Queen Nandi Drive petrol station to taste the "best cake he has ever had". I had to admit, one bite and I was smitten. I had to taste it again, and again and again.
SO, I actually had to come up with my own version of this cake:
...and this is how I did it, (and quite frankly how you can do it!)...
The 'cake ' part of this is actually meringue. So whip up a batch of meringue
spread it onto a greased baking tray in the shape and size you want your cake to be
and bake it until crispy!
You will need at least 4 of these.
Then grab some heavy whipping cream, mascarpone cheese, chopped dark (bittersweet) chocolate, pecan nuts and nutella and let the assembling begin!
First up, whip the cream and once it is almost all whipped up, add the mascarpone cheese and give it a quick pulse to combine.
Then (if you haven't already) chop the chocolate and nuts into little nibs.
Ok - time to assemble (the minions - just kidding).
Start with a meringue layer, spread a generous amount of cream/mascarpone cheese on it (careful! the meringue may be crumbly! Just go slow! Even better, pipe it on!) and then sprinkle with nuts, chocolate and add a drizzle of nutella.
Pop the next layer on and repeat!
look at that nutella....*swoon!*
...annnnd continue until you have used up all your layers of meringue.
If you cannot wait tostick a spoon in and shovel the whole cake into your mouth - by all means jump in straight away - but be warned...this is amazing 12-24 hours after assembling it. The flavours really soak in during this time, you won't be sorry! Just remember to keep it in the fridge - it may go sour otherwise!
4 meringue rounds (I made a double batch of this recipe for the meringue circles)
500g mascarpone cheese (2 tubs)
500ml heavy whipping cream (2 cups)
250g dark chocolate
200g pecan nuts
nutella for drizzling
Whip the cream until it is stiff and fluffy.
In a bowl, mix together the mascarpone cheese and cream until smooth (do not over mix!)Spread 1/4 of the cheese mixture over the first round, sprinkle with 1/4 of the nuts and chocolate and drizzle a little nutella over it to top it off.