Mistelbach Witch Cake

For the spiced milk, boil milk with star anise, cinnamon stick, cloves, cardamom (crushed in a mortar), bourbon vanilla pods without pith, with turmeric and leave to infuse overnight in the refrigerator.

For the witch’s cream, stir mascarpone, yogurt, powdered sugar and vanilla pulp until smooth, whip cream until firm, soak gelatine in cold water, squeeze out and heat gently (do not bring to the boil!).

Stir melted gelatine into the mixture, fold in cream.

For the first fruit layer, peel apples, cut into small cubes and heat with fine crystal sugar (causes the apples to lose their liquid).

Mix the diced apples with Amareto and apricot jam (70% fruit content).

Add a touch of freshly grated nutmeg.

For the second fruit layer, boil port wine (sweet) with juniper berries, remove from heat and dissolve gelatin in it, sieve, and mix with cranberries (70% fruit content).

Preparation of the witch cake

Cover the bottom of a 28 cm cake tin with a thin layer of the witch’s cream described below.

Dip a part of the egg sponge in the spiced milk and put a layer in the cake mold on top of the cream.

Then again a thin layer of cream.

Now another layer of soaked biscotti and again thin witch cream on top.

Put the third row of biscuits on top without soaking them in the spiced milk.

Now apply the first layer of fruit.

Again put half of the remaining cream on it.

Then apply the second fruit layer and cover with the remaining witch cream.

Now put the cake in the refrigerator overnight without decorations.

Do not apply decoration until before presenting.

Preparation of the decoration