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This Mozart Cake is one version of the famous cake recipe that originated in Austria and is modeled after the Mozartkugeln chocolate marzipan truffles.
Sift together flour, baking powder, and cornstarch; gradually & gently fold into the egg mixture to combine – be careful not to deflate the egg whites by over mixing. Line a large nonstick springform pan with parchment paper and fill with the batter.
Ingredients for the cake batter 1 large eggs (4 pieces) 2 Granulated sugar (1⁄2 cup) 3 Flour (3⁄4 cup plus a tablespoon flour) 4 Cornstarch (1⁄2 cup plus another tablespoon cornstarch) 5 Baking powder (1⁄2 teaspoon) More …
Heat the cream and pour ½ cup over each of the chocolates and stir until melted. Allow to cool. Whip the cream with the liqueur. Spread the dark ganache on one disc and spread with whipped cream; follow with another disc, the milk chocolate, more whipped cream, another disc, the white chocolate, the final disc and then finish with more cream.
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