Fantastic, delicious and juicy Sacher cake with apricot and chocolate marmalade taste. Made according to my recipe. It's incredible to try! Follow recipe.
Ingredients: medium, total time: 80 min.
Dough:
150 g of cooking chocolate
1 Tablespoon milk
150 g butter
150 g of powdered sugar
1 bag of vanilla sugar bourbon/ 10 g
6 egg yolks
150 g of flour
1 bag of baking powder/ 10 g
6 egg whites
a few grains of salt
50 g of powdered sugar
Stuffing:
600 g of apricot jam
3 strings of rum
50 ml of mandarin juice
Biscuit soaking:
150 ml mandarin (or orange) juice
50 ml of water
Glaze:
200 g dark chocolate
80 g margarine
2 Tablespoons milk
Preparation:
Melt the chocolate with a tablespoon of steamed milk.
Turn on the oven to preheat to 170 °C.
Separate the egg whites and yolks into different bowls.
Mix the egg whites, add salt and sugar, then mix until stiff and set aside.
Mix the softened butter, powdered sugar and vanilla sugar until a smooth creamy mixture is formed. Add the melted chocolate … then mix further with the addition of the egg yolks — one by one (before adding the other, mix each well in the mixture).
Finally, lightly add the alternating flour you mixed with the baking powder and egg whites.
Pour the biscuit mixture into a 24 cm diameter cake tin, level the surface and place in a preheated oven. Bake for 45 minutes at 170 °C.
Remove the baked biscuit from the oven and allow cooling well.
If your dough is uneven, turn it upside down and remove the mold.
Drain the mandarins, dilute the resulting juice with water.
Add mandarin juice and rum to the jam and heat until it melts on the steam.
Cut the cooled biscuit twice to get three crusts.
Moisten the peel with mandarin juice and fill with diluted apricot jam.
Also, thinly coat the back crust with jam to make the glaze look as flat as possible.
Melt the chocolate, margarine and steamed milk, leave to cool slightly until it becomes thicker but sufficiently lubricating. Drizzle the filled cake with chocolate and decorate with chocolate as well.
Cool the finished cake well before cutting.
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2. RECIPE SACHER ORIGINAL CAKE
The famous Sacher cake known to everyone, here is the original recipe.
Sacher cake original recipe
Ingredients:
For the Sacher cake base:
250 g of dark chocolate
200 g of butter
200 g of sugar
8 yolks
8 egg whites
225 g of sifted flour (or 150 g of “00” flour and 75 g of almond flour)
a pinch of salt
1 bag of vanilla/ 10 g
PREPARATION:
Melt the dark chocolate in a bain-marie and let it cool.
Whip the butter with the sugar and a pinch of salt, incorporate the melted chocolate and the egg yolks, one at a time. Mix everything. Beat the egg whites until stiff, adding the vanilla.
Add the egg whites to the mixture, stirring from bottom to top, so as not to let them disassemble
Sift the flour over the mixture and mix gently. Put in the oven at 180 °C for about 35-40 min. After cooking, leave to cool and cut horizontally.
How to fill Sacher Cake
To fill the Original Sacher cake:
apricot jam (about 1 jar)
water q.s
Add a drop of water or liqueur of your choice to the jam, put on the stove for a few minutes.
After cutting the cake into two discs of the same height, stuff the cake inside and also on the surface, to have a better effect during glazing. Level with a spatula.
For the Chocolate Glaze to pour on the Sacher cake:
150 g of sugar
150 g of dark chocolate.
Melt the chocolate in a bain-marie or put it in a bowl in the microwave, after having chopped it. Dissolve the granulated sugar in a pan and cook up to 117 °C which is technically called a “small bubble”. Remove the pan with the sugar from the heat and add the melted chocolate.
Mix carefully, wait a few minutes, then place the Sacher on a rack, with a pan underneath, and pour the topping onto the cake to cover it completely. Level the surface lightly, using a long trowel.
To Decorate the Sacher cake:
100 g of butter
100 g of dark chocolate
30 g of cocoa powder
1 yolk
50 g of granulated sugar.
Melt the dark chocolate in a double boiler. Work the butter with the whisk, making it soft and puffy. Whip the egg yolk with the sugar until a frothy mixture is obtained. Combine the egg yolks and sugar mixture with the butter until you get a cream. Gradually add the melted chocolate and cocoa. Mix and complete the cream.
Put the cream in the sac-à-poche, equipped with a smooth nozzle, to create the writing. At this point, write "Sacher torte or Sacher Cake". The writing must be done without pausing. Later you can decorate some letters.
Put the rest of the cream in another sac-a-poche, equipped with a star nozzle, and form tufts of cream along the edges of the cake.
Before serving, it should be kept in the refrigerator for at least an hour. This is a cake that remains soft and moist even after a few days of preparation. Buon appetito! NOTE: the original sacher cake can only be prepared by the Hotel Sacher in Vienna, which jealously guards the recipe. This version tries to get as close as possible to the original.
Buon appetito!
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