Cranberry Mozart Cake

Rating: 3.86 / 5.00 (64 Votes)

Total time: 1 hour

Servings: 16.0 (servings)



For the cranberry-mozart cake, grate the marzipan and cream it with butter, sugar, bitter almond flavoring, 1 packet of vanilla sugar and a little salt. Stir in the eggs, sift in the flour and baking powder and fold in. Stir in the milk.

Pour the batter into a greased and floured springform pan (diameter 26 cm) and bake at 150° C for about 50 minutes. Chop nut nougat and chocolate coating and melt in 250g whipped cream. Transfer to a high bowl and chill for about 2 hours. However, the mixture should not become solid.

Cut the cake in two. Place the bottom cake layer on a cake plate and surround with a cake ring. Put the cranberries on top and place the 2nd cake layer on top. Pour the nougat cream on top.

Whip 250g of whipped cream with cream stiffener and 1 packet of vanilla sugar until stiff and spread on the cream. Place the last cake layer on top and chill for approx. 2 hours.

Remove the cake from the mold and spread the remaining whipped cream on all sides. Finally, decorate the cranberry and Mozart cake with halved Mozart balls and chocolate rolls.

Related Recipes: