Mozart Bomb

For the Mozart Bomb, separate the eggs and whip the egg whites into stiff peaks. Beat yolks with sugar and vanilla sugar over steam until foamy. Mix flour with baking powder and fold alternately into the yolk mixture.

Pour the mixture into a buttered cake pan sprinkled with breadcrumbs and bake at medium heat.

The next day, cut the hemisphere 5-6 times. Drizzle with sour cherry juice, cover with sour cherries, fill with stiffly whipped cream.

Place the layers on top of each other, cover with Parisian cream and sprinkle the Mozart bomb with almonds.

Parisian cream: break chocolate, boil with whipped cream, refrigerate and then whip until frothy.

Preparation Tip:

Flavor the sour cherry juice to drizzle over the Mozart Bomb with a little Grand Marnier or Cognac.

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