Reber Mozart Piano Bar
C3436125Regular price Sale price $4.95
Reber Mozart Piano Bar contains gourmet pistachio marzipan, velvety hazelnut nougat from handpicked and freshly roasted hazelnuts, blended with crisped rice, and covered with a decadent layer of milk chocolate. This enchanting delicacy is topped off with a fine coat of delicate dark chocolate creating a melody of taste in every bite.
Apricot Cake with Reber Mozart-Piano-Bar®
200 g (7 oz) Mehl
160 g (5.6 oz) + 1 tablespoon powdered sugar
100 g (3.5 oz) cold and 125 g (4.4 oz) soft butter
500 g (17.6 oz) apricots
2 x Mozart-Piano-Bar® (chopped)
100 g (3.5 oz) ground almonds
2 – 3 tablespoon ground coconut or coconut crumble
fresh berries (f. e. blackberries)
For the dough, mix flour, 60 g (2.1 oz) powdered sugar and a pinch of salt. Add 1 egg and 100 g (3.5 oz) of cold butter in cubes and knead everything into a smooth dough, wrap the dough in foil and put it in the fridge for about 30 minutes.
For the topping, wash, cut and stone fresh apricots. Mix 125 g (4.4 oz) soft butter and 100 g (3.5 oz) powdered sugar until creamy. Stir in 2 eggs. Add Reber Mozart-Piano-Bar® with almonds and stir everything until smooth.
Roll out the dough on a floured work surface in a round shape (approx. 28 cm - 11 inch diameter) and line a greased and flour-dusted tart pan with a high edge (22 cm – 8.7 inch) with it, pressing down on the edge. Prick the pastry base several times with a fork. Pour in ¾ the almond mixture and smooth it out. Cover with the apricots and distribute the remaining mixture on top
Baking time: approx. 45 minutes
Electric stove: 200° - 392° F
Recirculation: 180° - 356° F
Gas stove: Stage 3
Remove the cake from the cake tin, let it cool out, dust with coconut crumbles and top with blackberries and edible flowers.
Net Weight: 45 g. / 1.59 oz.
Country of Origin: Germany