2 Reviews of Mozart Cake

From: ~Rita~

On Jan 4, 2004

This is most definitely 5 stars! First I added to the folded cake batter (step 3) 2 tablespoons melted room temperature butter. Sliced the cooked cake into 4 layers. Then brushed on 2 tablespoons of Grand Marnier on 2 layers and 2 tablespoons Almond liquour on the other 2 layers of cake. Melted raspberry preserves and spread a thin layer on the layers of the cake. I used all the ganache for the filling. For the sides and top I whipped cream and pistacho pudding. The directions instructs to mix powdered sugar to mix with the marzipan paste. Since it didn`t state how much I just tasted the marzipan and decided to and omit the sugar. I did add green food coloring to the paste. And hopefully my picture will be posted for you to see. I had lots of wonderful complements. Worth making and will make again. And it`s really not as hard as it seems to make.

From: Sandaidh

On Jul 31, 2004

I have never made a cake from scratch before, so this was a fisrt. The directions were straightforward and easy to follow, and the results delicious. The only glitch was adding powdered sugar to the marzipan, since powdered sugar isn't listed in the ingredients, nor is a measurement given. I made a guess, and it worked out fine. Grating the chocolate is a lot easier if the chocolate is chilled or (better) frozen. And I still have green on my hands from the food coloring. LOL An excellent cake and well worth the extra effort to make. Thanks.