Mozart Torte

 

(for the cake layer)

1/2 cup unsalted butter, softened

1/2 cup sugar

1 t vanilla

1/2 cup plain yogurt

2 large eggs

3/4 cup all purpose flour

1/3 cup almond flour

2 t baking powder

2 T cocoa powder

(for the pistachio cream)

1/2 cup pistachios

1/4 cup Irish cream liqueur

green food coloring

4 oz. mascarpone cheese, softened

1/4 cup white chocolate chips, melted

(for the chocolate cream)

1 cup unsalted butter, softened

1/2 cup semi sweet chocolate, melted

1 t vanilla

2 T cocoa powder

1 1/2 cups confectioners' sugar

(for the syrup)

1/4 cup cocoa liqueur 

1/4 cup heavy cream

[how to make]

(for the cake layer)

*Preheat the oven to 350 degrees.

*Line two 8" round cake pans with parchment paper.

*In a large mixing bowl, cream together the butter, sugar and vanilla for 2 to 3 minutes until light and fluffy.

*Add the yogurt and eggs and mix again for about 1 minute until well combined.

*In a separate bowl, combine all the dry ingredients: flour, almond flour, baking powder and cocoa powder.

*Sift the dry ingredients into the cake batter and mix just until the flour is incorporated.

*Divide the cake batter between the two pans and level the top with an offset spatula.

*Bake in the preheated oven tor 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

*Remove the cakes from the oven and cool completely.

(for the pistachio cream)

*Place the pistachios, Irish cream and a drop of green food coloring into a food processor and pulse for about a minute until a paste forms.

*In a separate bowl, whisk the mascarpone cheese for a minute until smooth.

*Add the melted white chocolate and pistachio paste and mix again for 1 minute until well combined.

*Pour in the heavy cream and whisk for 1 to 2 minutes until light and fluffy.

*Reserve 1 cup of the cream to garnish the top.

(for the chocolate cream)

*In a large bowl, whisk the softened butter tor 2 to 3 minutes until light and fluffy.

*Add the melted chocolate, vanilla and cocoa powder.

*Mix again until all the ingredients are well combined.

*Add the confectioners' sugar last and mix for 2 to 3 minutes until the buttercream is fluffy.

(for the syrup)

*Simply combine the chocolate liqueur with the heavy cream in a small bowl.

(for the assembly)

*First soak the cake layers lightly with prepared syrup.

*Add a thick layer of pistachio cream on the first cake layer, then top with a layer of chocolate buttercream.

*Top with second cake layer, then frost the top and sides of the cale with the chocolate buttercream.

*Garnish the top with reserved pistachio cream and chocolate pieces shaved off the chocolate bar.

(If not serving the cake right away, keep it refrigerated.)

-makes 10-

Note: I found this recipe in "The European Cake Cookbook" by Tatyana Nesteruk.