MOZART TORTE

Ingredients:
For cake:
4 eggs, 100 g sugar, 1 Bourbon vanilla sugar, 100 g flour, 75 g density, 2 tsp.baking powder, 50 ml rum or brandy
For the chocolate filling:
500 ml cream, 100 g milk chocolate, 150 g nougat or Nuttela, 100 g bitter chocolate (70% cocoa)
For the pistachio filling:
150 ml cream, 100 g white chocolate, 50 g ground pistachios, 25 g chopped pistachios, green food color
For the upper layer and decoration:
150 g marzipan, 50 g powdered sugar, 50 g grated dark chocolate (70% cocoa), ground pistachios and whipped cream.

Preparation 
Preparation time: 65 minutes
1
For sponge, firmly whisk the egg whites with the sugar and vanilla sugar. While whisking add egg yolks one at a time. Then stir in the sifted flour mixture, baking powder and density. Cake bake in the form of Fr. 26 cm at 175 * C for about 30 minutes. 
2
Cooled sponge cake cut into 3 equal parts, and spray them well with rum or brandy.
3
For black filling in warm cream add chocolate and nougat, let it melt. Kept cool, then whisk firmly, and add grated bitter chocolate.
4
For the filling of pistachios in warm cream melt white chocolate. Kept cool and tightly whisk, then add pistachio and optionally a little green color.
5
Lower crust coat with green filling. Overlap the middle crust, coat with half the chocolate topping, put the top crust, gently press and coat the entire rest of cake the chocolate cake filling.
6
Work marzipan with powdered sugar and roll it to the size of the cake. Cut it in 16-ways and 8 parts half fold. Sort by parts of the cake as shown. The rim of cake sprinkled with bitter chocolate. From the rest of the chocolate make violin keys, and sort them on the cake. Add cream and sprinkle with minced pistachios.