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Showing 1-4 of 4
By Rob M.
on September 03, 2010
I love Mozartkugeln and was thinking of making a cake based on them! So I was really happy to find this recipe! I would recommend sprinkling the cake layers well with pistachio liqueur or syrup (Monin makes it) to heighten the pistachio flavor. Sweetened pistachio paste is available online (like almond paste, only pistachio) and would be a great ingredient for this cake, as the Mozartkugeln are made with a layer of pistachio marzipan. The paste may need some extra powdered sugar mixed in to become a marzipan that holds it shape well. But all in all this is inspiring! Thanks for the recipe and variations!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 04, 2010
This was great. I modified the recipe a little bit based on a previous review and needing a smaller cake. I made a half recipe, cooking two layers in two 8 inch round pans, which took about 10 minutes. I brushed a little amaretto on the cake layers, and used all dark chocolate instead of milk chocolate. It was delicious. I also left off the extra whipped cream and made some extra decorations out of leftover marzipan instead. I think it took me under 4 hours from start to finish, which is very reasonable for such a nice cake and fancy looking cake. My family loved all loved it.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 04, 2004
This is most definitely 5 stars! First I added to the folded cake batter (step 3) 2 tablespoons melted room temperature butter. Sliced the cooked cake into 4 layers. Then brushed on 2 tablespoons of Grand Marnier on 2 layers and 2 tablespoons Almond liquour on the other 2 layers of cake. Melted raspberry preserves and spread a thin layer on the layers of the cake. I used all the ganache for the filling. For the sides and top I whipped cream and pistacho pudding. The directions instructs to mix powdered sugar to mix with the marzipan paste. Since it didn`t state how much I just tasted the marzipan and decided to and omit the sugar. I did add green food coloring to the paste. And hopefully my picture will be posted for you to see. I had lots of wonderful complements. Worth making and will make again. And it`s really not as hard as it seems to make.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 31, 2004
I have never made a cake from scratch before, so this was a fisrt. The directions were straightforward and easy to follow, and the results delicious. The only glitch was adding powdered sugar to the marzipan, since powdered sugar isn't listed in the ingredients, nor is a measurement given. I made a guess, and it worked out fine. Grating the chocolate is a lot easier if the chocolate is chilled or (better) frozen. And I still have green on my hands from the food coloring. LOL An excellent cake and well worth the extra effort to make. Thanks.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (87 g)
Servings Per Recipe: 16
The following items or measurements are not included: