Mozart shortbread cake with chocolate mousse

12 servings
9 hours 10 min

We will start the process of making a cake with such a sonorous name by baking cakes. We will do it like this:
1. Cut the oil of room temperature into cubes, then beat until creamy.

2. Add the powdered sugar, ground almonds to the oil.

3. Grate the yolks on a fine grater, mix everything it.

4. Pour cognac

5. Sift the flour and mix with baking powder. Add it, stirring, to the rest of the ingredients in small batches.

6. Mash the dough until smooth, smooth. The dough should be very soft and tender, quite sticky.

7. Divide the dough into three parts, form a ball from each, wrap in cling film and put in the refrigerator for 4 hours.

8. Time has passed - get one ball, let the rest be in the refrigerator for now. Roll out between a layer of parchment and cling film. Cut out the circle in shape (it is better to take a detachable one). Tip the future bark with a fork over the entire surface. Directly on this parchment, send to the oven to bake in a tin for 15 minutes (temperature - 180 degrees Celsius). The cake should be slightly submissive.

9. While the first cake is baking, remove the second ball from the refrigerator and repeat step

8. Do the same with the third ball of the test. Corgi are ready and cool (or you can bake them in advance), you can proceed to the next stage. So, we prepare a cinnamon-apple mixture:
1. Wash the apples, peel, cut out the cores. Now they need to be cut into small cubes.

2. Melt butter in a frying pan.

3. Put the apples in the butter, add the sugar and cinnamon. Change without stopping. Sugar should be slightly submissive (caramelized) .

4. Pour in the cognac, let it evaporate, then remove the cinnamon-apple mixture from the heat. Let it cool. Apples should remain whole pieces, not turn into porridge. It was the turn of the chocolate mousse:
1. Break the chocolate into small pieces, then put in a water bath to melt.

2. At this time, bring the cream and cinnamon stick to the boil in a small saucepan. After boiling, remove the stick.

3. Pour the cream into the chocolate and gently mix with movements from the bottom up. This is best done with a wooden spatula. Important moment! You can't beat!

4. Put the whites in a separate bowl and beat with sugar (it is better to add it in two steps). Whisk the squirrels to soft peaks - that's important, too.

5. Stir the whipped whites into the chocolate cream mass - just like, with neat movements from the bottom up, with a spatula. Chocolate mousse is ready. Add the cinnamon-apple mixture to it, mix. Now you can do cake assembly:
1. On the bottom of the split mold, put a circle of parchment, on which lay out the bark.

2. Pour half of the chocolate mousse onto the bark. Put a second cake on the mousse. You can't press! Pour the remaining muss. 4 from above. Cover the future cake with the last cake, also not pressing

5. We put the uniform in the refrigerator for 1 hour. All that remains is to prepare the glaze:
1. In a small saucepan, stir the sugar and caca.

2. Pour the milk into the mixture, put on a slow heat and heat until all the sugar crystals have completely dissolved. Do not stop interfering.

3. Put the butter, keep on fire until bubbles appear, but you don't need to bring to a boil!

4. Cool the glaze so that it is warm, but not hot. Pour the finished icing over the cake, garnish it to your taste and refrigerate again for another hour. Before serving the cake to the table, you need to get it out of the refrigerator for at least 20 minutes - this will make the mousse softer. Have a pleasant appetite and fun holidays!