Description
Mozart cake brings European pastry elegance to dessert lovers with delicate chocolate and marzipan layers. Refined Austrian culinary craftsmanship shines through each sweet slice you’ll savor with pure indulgence.
Ingredients
Scale
Main Ingredients:
- 4 egg whites
- 250 g unsalted butter, at room temperature
- 215 g (1 cup) caster sugar
- 200 g (1 cup, firmly packed) brown sugar
- 100 g (1 cup) almond meal
Liquid Ingredients:
- 160 ml (2/3 cup) water
- 2 tablespoons milk
- 2 teaspoons instant coffee
Garnish and Topping:
- 95 g (1 cup) flaked almonds
- Icing sugar to dust
- Fresh raspberries, to serve (optional)
Instructions
- Prepare six baking trays by lining with parchment and sketching 18cm circles as precise meringue templates.
- Whip egg whites until soft peaks form, gradually incorporating half the sugar until achieving a glossy, voluminous texture. Gently fold in almond meal with delicate strokes.
- Carefully spread meringue mixture onto three drawn circles, ensuring even distribution and smooth surfaces.
- Bake meringue discs at 120°C for one hour, rotating trays midway to guarantee uniform cooking. Allow meringues to cool completely inside the switched-off oven.
- Repeat meringue preparation process to create additional three discs, maintaining consistent technique.
- Craft coffee syrup by gently warming water, brown sugar, milk, and coffee in a saucepan until sugar completely dissolves. Allow mixture to reach room temperature.
- Cream butter until pale and fluffy, then gradually incorporate coffee syrup while continuously beating until achieving a smooth, homogeneous buttercream.
- Lightly toast flaked almonds in a dry skillet until golden and fragrant, then set aside to cool.
- Set aside one-quarter of buttercream for exterior decoration. Layer meringue discs and buttercream alternately, creating a precise, balanced structure.
- Coat cake sides with reserved buttercream, ensuring smooth coverage. Carefully press toasted almonds around exterior.
- Finish by delicately dusting top with powdered sugar and optionally garnishing with fresh raspberries for elegant presentation.
Notes
- Make meringue discs perfectly crisp by ensuring no moisture touches egg whites during beating, using a clean, dry bowl and whisk.
- Gradually add sugar while whipping egg whites to create stable, glossy meringue that won’t deflate or become grainy.
- Toast almonds carefully watching closely to prevent burning, stirring frequently for even golden color and maximum nutty flavor.
- Adjust coffee intensity in buttercream by selecting stronger or milder coffee to match personal taste preferences.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 8
- Calories: 438
- Sugar: 40 g
- Sodium: 15 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 70 mg