Step 2: Prepare the Nougat Filling

1. In a saucepan, warm heavy cream until hot but not boiling.
2. Add softened nougat and melted chocolate, stirring until smooth.
3. Let it cool to room temperature, then refrigerate for 30 minutes to thicken.

Step 3: Prepare the Pistachio Layer

1. In a small bowl, mix pistachio paste, melted white chocolate, powdered sugar, and milk until smooth.
2. Spread evenly over the cooled sponge cake.

Step 4: Assemble the Cake

1. Spread the nougat filling evenly over the pistachio layer.
2. Refrigerate the cake for 1 hour to set.

Step 5: Prepare the Chocolate Ganache

1. Heat heavy cream until hot but not boiling, then pour over the chopped chocolate.
2. Stir until smooth and add butter for extra shine.
3. Let it cool for 5 minutes, then pour over the cake.
4. Smooth with an offset spatula and refrigerate for 2 hours.

Step 6: Garnish and Serve

1. Sprinkle crushed pistachios, chocolate curls, and edible gold flakes on top.
2. Slice and serve this exquisite Mozart Cake!

Recipe Variations

• Almond Version: Swap hazelnuts with ground almonds.
• Liqueur Twist: Add 1 tbsp of Amaretto or Frangelico to the nougat filling.
• White Chocolate Ganache: Use white chocolate instead of dark for a sweeter touch.