1 day before: Bring 600ml cream with 2 bars of Noisette chocolate to the boil and refrigerate in the refrigerator.
Next day:
For the batter:
Beat the margarine on the highest setting until smooth. Gradually stir in the sugar, vanilla sugar and rum flavor. Stir until a bond has formed, then stir in each egg for 1/2 minute. Then mix in flour, pudding powder and baking powder and stir in. Stir in the almonds.
Grease the edge of a springform pan and place on a baking sheet lined with baking paper. Then the cake goes out better afterwards, because you only have to remove the springform rim and the baking paper can be easily peeled off after cooling.
Pour half of the dough in, halve the 100g Mozartkugeln and press into the dough with the cut side facing down, carefully add the remaining dough and bake at 160 ° C for about 25-30 minutes. Then let it cool down on the wire rack.
Filling:
Beat the chocolate boiled the day before with the cream stiffener until stiff.
Then paint everything on the floor like a dome. Place the marzipan blanket on top, press it down and carefully cut off the excess.
Melt the couverture with Palmin in a water bath.
In the meantime, halve 6 Mozartkugeln. Spread the melted couverture on the marzipan blanket and then place the 12 half Mozart balls on top. You can still press chocolate shavings on the edge, but you don`t have to.
Chill the cake. It is best to prepare 1 day before consumption.
Everything is quick and easy and the people were really enthusiastic, so that the cake was eaten in no time.
Made the Mozart balls myself. According to Roslin`s recipe! Made great, are tastier in my opinion than the bought ones.
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