Ingredients
Melt the chocolate and Festipak to 45°C.
Whip the egg whites at medium speed and gradually add the sugar.
Add the melted chocolate and cream to the whipped egg white.
Fold the sifted flour, almond powder, Tegral Satin Cream Cake CL and cocoa powder.
Pour 200 gr of batter in 16cm diameter molds and bake until the center of the product reaches 92 to 95°C. 30 min
Bring the milk, cream, and glucose syrup to 80°C and pour over the chocolate.
Use an immersion blender for a good emulsion.
Cool down.
Coat the cake with a thin layer of CT coating and let set in a chiller (4°C).
Warm up the CT coating at 32 - 35°C.
Use an immersion blender to remove the air bubbles and pour over the cake as a coating.
When baked and cooled down, cut the Sacher Cake in 2 layers.
Spread the apricot filling at 0,5 to 1cm thickness in between the 2 layers.
Coat the layer cake with some of the chocolate coating, warmed up to avoid having air bubbles during the final coating.
Cool down.
Warm-up the chocolate coating and apply on the layer cake.
Note that chocolate coatings should be around 0,5 to 1cm thick as it is not only a coating but a filling as well.
The iconic Viennese dessert, Sacher torte, boasts a captivating backstory. Legend has it that Franz Sacher, a young apprentice, crafted this decadent, chocolatey delight when his chef fell ill. While the exact details remain debated, one fact remains: Sacher torte has delighted taste buds for generations.
Today, an increasing number of customers seek food that supports fair prices for farmers. By incorporating Cacao-Trace chocolate into your Sacher Torte creation, not only do you ensure exceptional taste thanks to its unique fermentation process, but you also contribute to ensuring cacao farmers benefit from the value they create.
306.73 Kcal
Energy
1283.01 Kj
Energy
15.08 g
Fat
8.72 g
Saturates
35.91 g
Carbohydrates
24.59 g
Sugars
*
| Energy 306.73 Kcal | ||
| Energy 1283.01 Kj | ||
| Fat 15.08 g | ||
| Saturates 8.72 g | ||
| Carbohydrates 35.91 g | ||
| Sugars 24.59 g | ||
| Fibers 3.59 g | ||
| Protein 4.74 g | ||
| Salt 0.21 mg |
