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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat egg whites until stiff but not dry, gradually adding granulated sugar. | 2. Next, mix in the egg yolks one at a time, just enough to combine. | 3. 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 overmixing. | 4. Line a large nonstick springform pan with parchment paper and fill with the batter. | 5. Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway. | 6. Let cool completely. | 7. Meanwhile, heat 1/2 cup of the cream in a small pan over medium-low heat, then stir in the milk chocolate until it melts and is smooth(takes about 5 minutes.) | 8. Remove pan from heat and let cool for 1 hour at room temperature. | 9. Finely grate the bittersweet chocolate using a microplane grater and divide into two portions. | 10. Beat 1 1/2 cups of the cream until stiff peaks form. | 11. Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture. | 12. Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined. | 13. Remove ring from springform pan and carefully slice the cake into three even (very thin)layers using a large serrated knife. | 14. Place one cake layer on a large plate, spread with 1/3 of the chocolate ganache, then top with another cake layer, another layer of 1/3 of the ganache, followed by another cake layer. | 15. Spread the remaining chocolate ganache mixture all over the top and sides of the cake. | 16. Chill for 2 hours. | 17. Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended and soft like playdough, this takes about 5-10 minutes by hand (optional: you may use food coloring paste to dye the marzipan green if desired.) | 18. Place marzipan between two sheets of wax papper and roll out into very flat circle, about the size of your springform pan. | 19. Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; then cut circle into 16 triangles. | 20. Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up the pointy tips decoratively first. | 21. Coat the sides of the cake with some the remaining grated chocolate (save just a bit to sprinkle on top later). | 22. Beat the remaining 3/4 cups of cream with the vanilla sugar to taste until stiff peaks form. | 23. Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4		separated	286.0	1.44	25.12	19.02
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
flour	3/4	cup		433.71	94.954	7.0508	1.6827
flour	1	tablespoon		433.71	94.954	7.0508	1.6827
cornstarch	1/2	cup		243.84	58.4128	0.1664	0.032
cornstarch	1	tablespoon		243.84	58.4128	0.1664	0.032
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
heavy cream	2	cups	divided	816.0	6.5760000000000005	6.816	86.59200000000001
milk chocolate chip	1 1/4	1/4	good	-	-	-	-
chocolate bar	1		good semisweet grated divided	-	-	-	-
pistachio	2	tablespoons	unsalted chopped	86.1	4.1774	3.0996	6.9679
marzipan paste	1	package		-	-	-	-
green food coloring paste				-	-	-	-
pistachio	1	tablespoon	unsalted chopped	86.1	4.1774	3.0996	6.9679
heavy cream	3/4	cup		816.0	6.5760000000000005	6.816	86.59200000000001
vanilla sugar	1	packet		-	-	-	-
sugar			powdered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.