A great cake recipe for any occasion:
1. for the mousse, soak the gelatin in cold water. Coarsely grate marzipan into a whipping bowl. Add eggs, egg yolks and amaretto. Beat in a hot water bath with the whisks of a hand mixer for 3 – 5 minutes until creamy and thick. Squeeze gelatine well, add and let melt. Leave to cool for 10-15 minutes until the mixture begins to gelatinize slightly.
Cut out 25 small pastry cases with a round cutter (5 cm ø) from two layers of Frankfurter Boden and place on a cake rack (the remaining pastry case can be frozen).
Whip the cream until stiff and gradually fold into the egg mixture with a rubber spatula. Chill until mousse begins to gel slightly and is ready to pipe. Fill into a piping bag with a large hole nozzle and pipe dots about 3 cm high onto the cut out bases. Leave to cool for 40-50 min until the mousse is firm.
For the glaze, coarsely chop the cooking chocolate with a heavy knife and melt in a warm water bath. Heat the whipping cream, 140 ml water, sugar and cocoa until the sugar has dissolved. Add to melted cooking chocolate form and mix well. Chill until slightly thick but not yet firm. Stir well a few times with a rubber spatula while doing this.
5. 1- 1 1/2 tbsp. glaze each over the moussetupfen form with pistachios decorate and a half hour cook cooled.
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