A cake recipe for all foodies:
Cut the cold nut nougat into cubes of about 1, 5 x 1, 5 cm and arrange into balls. Stir the raw marzipan mixture with the dough hook until smooth and add the cherry brandy and the pistachios. Finally, knead in the fine sugar.
Arrange the marzipan mixture into a little 2 cm thick roll and cut into as many pieces as there are nougat balls. Press the marzipan pieces apart evenly on a surface dusted with fine sugar, place the nougat balls on top, press neatly smooth at the edges and arrange into balls.
Melt the glaze according to instructions, dip the Mozart balls in it with 2 forks and place on a narrow cake rack, parchment paper or praline rack (if using parchment paper, move the Mozart balls once so that they do not stick together).
from once, so that they no “Füsschen” come).
Wrap them in cellophane or keep them cooled in glass or porcelain containers that can be closed properly.
Ha*****
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