Ingredients
4 separated eggs
4 tablespoons of warm water
125 grams of sugar
75 grams of flour 75 g of corn starch
2
tablespoons of cocoa
powder 2 teaspoons of bicarbonate of soda
900 grams of whipped cream
100 g of chocolate, whole milk
100 g of dark chocolate
100 g nougat
100 g pistachios, finely ground
1 blanket of marzipan
7 packets of cream sachets
1 tablespoon chopped pistachios

Preparation
The day before, put the chocolate and 400 g of cream in a saucepan and let them melt. The cream must not boil. Leave to cool in the refrigerator overnight, but at least 5 hours. Prepare the nougat cream in the same way with 200 g of whipped cream and the nougat.

For the biscuit, whip the egg whites until stiff with a pinch of salt. Beat the egg yolks with the hot water and sugar until creamy (approx. 6 – 8 minutes, the volume should almost double and the mixture should be creamy and yellow-whitish in colour). Place the whipped egg whites on the egg yolk cream. Sift the starch, flour, baking powder and cocoa powder over the egg mixture and incorporate.

Pour the mixture into a removable mold (26 cm) lined with baking paper. Bake in a preheated oven at 200°C for about 35 minutes (cover halfway if necessary). Leave in the turned off oven for about 10 minutes. Then remove from the oven and turn out. Remove the baking paper and let the base cool completely. Divide the base horizontally into three parts.
Take the chocolate cream out of the fridge and whip it with 3 sachets of cream thickener. Spread half the chocolate cream on the bottom layer of the cake and place the second layer on top. Store the remaining chocolate cream in the refrigerator.

4 bonbons (Mozart balls)
1 tablespoon grated chocolate