Sachertorte

Overview

An Austrian dessert - two layers of almond cake with apricot jam sandwiched between them, and a layer of chocolate drizzled on the surface. This is a French-style Sacher cake. If you like it, you can try a different Sacher cake~

Tags

• baking
• dessert
• almond flour
• butter
• egg white
• egg yolk
• golden rum
• low gluten flour
• purified water
• vanilla extract
• apricot jam
• dark chocolate
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Sift low-gluten flour and almond flour and set aside

   

2. 2 Prepare ingredients for cake body: 90g unsalted butter, 30g powdered sugar, 93g egg yolk, 90g dark chocolate, 60g cake flour + 30g almond flour, 149g egg white, 140g fine sugar. Ingredients: 60g dark rum, 5ml vanilla extract, 100g water, appropriate amount of dark chocolate (for tempering), a little apricot jam

   

3. 3 Sacher cake body: 90g butter softened at room temperature, add 30g powdered sugar and beat until feathery.

   

4. 4 Add the egg yolks to the butter paste in batches, beating evenly each time, and then add the next egg yolk.

   

5. 5 Add 10ml of rum

   

6. 6 Add 5ml of vanilla extract and stir evenly.

   

7. 7 Melt 90g of dark chocolate over water, about 35 degrees

   

8. 8 Add the chocolate paste to the butter paste and mix evenly.

   

9. 9 Add 60g of sifted low flour and 30g of almond flour, and mix evenly with a rubber spatula. At this time, preheat the oven to 175 degrees.

   

10. 10 Add 90g of fine sugar to 149g of egg whites in three batches and beat until wet peaks form. Long horned chicken tail status.

    

11. 11 Add 1/2 of the meringue into the chocolate batter and mix evenly; add the remaining meringue and mix evenly.

    

12. 12 Place a silicone mat in a baking pan, pour in cake batter, and smooth the surface with a spatula.

    

13. 13 The oven is preheated~

    

14. 14 Baking: Bake at 175 degrees for 25 minutes on the middle level. Take out the baked cake and cool it to room temperature

    

15. 15 After the cake body has cooled, cut out the cake body using the mold and set aside.

    

16. 16 Making chocolate balls: Put the chocolate in a container and melt it in warm water.

    

17. 17 Heat the chocolate over water until it reaches 50 degrees and the chocolate is completely dissolved. Add an appropriate amount of dark chocolate and stir evenly to cool it down to 27 degrees. Then heat the chocolate over water to 31 degrees before use.

    

18. 18 Decorate the leaves with chocolate: dissolve the chocolate and use a knife to make feathers on the cellophane paper,

    

19. 19 Place into baguette mold and refrigerate to set

    

20. 20 Pour the chocolate liquid into the CP2254 mold of ChocolateWord and shake the mold to remove air bubbles

    

21. 21 Pour the chocolate paste out of the mold

    

22. 22 The mold is sent to the refrigerator to be refrigerated and demoulded. After unmoulding, use a round cutter to cut out a round shape and set aside!

    

23. 23 Rum sugar liquid: Add 50g of fine sugar and 100ml of purified water into a milk pot and bring to a boil over low heat until the sugar melts and remove from the heat. After cooling, add the remaining 50ml of rum and stir evenly.

    

24. 24 Brush the surface of the cake with rum sugar liquid. Spread apricot jam in the middle of the cake, stack the two pieces of cake, put the bottom of the chocolate ball, and close the other half of the chocolate ball.

    

25. 25 Decorate with chocolate leaves and serve~