Mozart Cake

Ingredients
For the Cake Batter: For Chocolate Ganache Filling: For Decorations:
 * 4 	large eggs, separated
 * 1/2 	cup granulated Sugar
 * 3/4 	cup flour, plus
 * 1 	tablespoon Flour
 * 1/2 	cup Cornstarch, plus
 * 1 	tablespoon Cornstarch
 * 1/2 	teaspoon Baking Powder
 * 2 	cups Heavy Cream, divided
 * 1 1/4 	cups good quality milk Chocolate Chips (8 oz)
 * 1 (4 	ounces) good quality semisweet Chocolate bar, grated, divided use
 * 2 	tablespoons unsalted Pistachios, finely chopped
 * 1 (7 	ounces) package Marzipan paste or almond paste (you might not use all of it)
 * green Food Coloring paste (optional)
 * 1 	tablespoon unsalted pistachios, finely chopped
 * 3/4 	cup Heavy Cream
 * 1 	packet Vanilla Sugar (approximately 3/4 Tablespoon)
 * powdered sugar, to taste only if needed

Directions

 * Beat egg whites until stiff but not dry, adding granulated sugar.
 * Next, mix in the egg yolks one at a time, just enough to combine.
 * Sift together flour, baking powder, and cornstarch; gradually & gently fold into the egg mixture to combine - be careful not to deflate the egg whites by overmixing.
 * Line a large nonstick springform pan with parchment paper and fill with the batter.
 * Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway.
 * Let cool completely.
 * Meanwhile, heat 1/2 cup of the cream in a small pan over medium-low heat, then stir in the milk chocolate until it melts and is smooth.
 * Remove pan from heat and let cool for 1 hour at room temperature.
 * Finely grate the bittersweet chocolate using a microplane grater and divide into two portions.
 * Beat 1 1/2 cups of the cream until stiff peaks form.
 * Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture.
 * Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined.
 * Remove ring from springform pan and carefully slice the cake into three even (very thin) layers using a large serrated knife.
 * Place one cake layer on a large plate, spread with 1/3 of the chocolate ganache, then top with another cake layer, another layer of 1/3 of the ganache, followed by another cake layer.
 * Spread the remaining chocolate ganache mixture all over the top and sides of the cake.
 * Chill for 2 hours.
 * Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended.
 * Place marzipan between two sheets of wax papper and roll out into very flat circle, about the size of your springform pan.
 * Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; then cut circle into 16 triangles.
 * Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up the pointy tips decoratively first.
 * Coat the sides of the cake with some the remaining grated chocolate.
 * Beat the remaining 3/4 cups of cream with the vanilla sugar to taste until stiff peaks form.
 * Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.