Ingredients:

4 eggs, separated
4 tbsp water, hot
125 g sugar
75 g flour
75 g cornstarch
2 tbsp cocoa powder
2 tsp baking powder
900 g whipping cream

100 g chocolate, whole milk
100 g chocolate, dark
100 g nougat
100 g pistachios, finely ground
1 marzipan
cover 7 packs of whipped cream stiffener
1 tbsp pistachios, chopped
4 pralines (Mozart balls)
1 tbsp chocolate shavings

The day before, put the chocolate and 400 g of cream in a pan and let it melt. The cream must not boil. Leave to cool in the fridge overnight – or at least 5 hours. Prepare the nougat cream in the same way using 200 g of whipped cream and the nougat.

For the sponge cake, beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with hot water and sugar until creamy (approx. 6 – 8 minutes, the volume must have almost doubled and the mixture must be creamy and whitish yellow). Pour the beaten egg whites onto the egg yolk cream. Sift the starch, flour, baking powder and cocoa powder onto the egg mixture and fold in.

Pour the dough into a springform pan (26 cm) lined with baking paper. Bake in a preheated oven at 200 °C for approx. 35 minutes (cover halfway through if necessary). Leave to rest in the switched off oven for approx. 10 minutes. Then remove from the oven and remove from the pan. Peel off the baking paper and allow the base to cool completely. Divide the base horizontally into three parts.

Take the chocolate cream out of the fridge and whip it with 3 packets of cream stiffener until stiff. Spread half of the chocolate cream on the bottom layer of the cake and place the second layer on top. Store the remaining chocolate cream in the fridge.

Take the nougat cream out of the fridge, whip it with 1 1/2 packs of cream stiffener until stiff and spread it on the second layer. Cut the marzipan to the size of the cake, ideally using the edge of the springform pan, and then place it on the nougat cream.

For the pistachio cream, finely grind 100 g pistachios. Beat 200 g cream with 1 1/2 packs of cream stiffener until stiff and fold in the ground pistachios. Spread the pistachio cream on the marzipan topping and cover with the third cake layer.

Spread the remaining chocolate cream over the cake (including the edge). Beat 100 g of cream with 1 packet of cream stiffener until stiff, fill it into a piping bag and decorate the cake with 16 dots of cream. Sprinkle the chopped pistachios on the dots of cream. Carefully quarter the Mozart balls and place a quarter of a praline on each dot of cream. Sprinkle the grated chocolate on the middle of the cake.