Austrian Mozart Torte with Pistachio Cream

Preheat oven to 180°C (convection: 160°C). Line a 26 cm springform pan with parchment paper. Separate the eggs, beat egg whites with sugar until stiff, then fold in egg yolks by hand

Mix flour with baking powder and cocoa, sift and fold in three portions into the egg mixture. Pour into the pan, smooth and bake for 30 minutes

Cool the cake base completely on a wire rack, then remove the springform ring. Cut the biscuit base horizontally into three layers

Beat egg whites with sugar until a stable creamy meringue and chill. Whip cream until stiff and chill. Both will be used for the two creams

Bloom the gelatin for the pistachio cream in cold water. Soften marzipan with rum. Dissolve the bloomed gelatin in warm water, mix into the marzipan-rum mixture, and let cool slightly

Fold half of the whipped cream and half of the meringue into the pistachio cream base, then fold in chopped pistachios

Bloom the gelatin for the nougat cream in cold water. Melt nougat with a splash of cream if needed, add rum, then mix in the dissolved gelatin and let cool slightly

Fold the remaining whipped cream and meringue into the nougat cream base

Brush each cake layer with apricot jam

Place one cake layer on a plate, spread with pistachio cream, then add the second layer and spread with nougat cream, then top with the third layer

Roll out marzipan with powdered sugar and cover the entire cake

Heat cream for ganache until simmering, pour over chocolate and butter, let sit, then stir until smooth. Cool until slightly thickened

Pour the ganache over the cake, spreading to cover the top and sides

Decorate with chopped pistachios and Mozart balls