Shah Cake
Overview
Austrian Saha Cake is known as the national treasure of Austria, the representative dessert of Vienna, and is known as the king of chocolate pastries. Making Saha cake requires a lot of skills and effort, making it a difficult dessert. Spread a layer of apricot jam on the surface of the chocolate cake, and then pour a layer of tempered chocolate icing. This layer of icing requires a very skilled tempering technique.
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Ingredients
Steps
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Melt butter and chocolate over water.
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Add the egg yolks to step 1 in batches and mix well.
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Add the fine sugar to the egg whites in 3 batches and beat until dry peaks form.
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Add a small portion of the egg whites to the chocolate yolk batter and mix well.
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Pour back into the egg whites and mix well. The technique is the same as Qifeng’s egg white method.
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Add sifted cake flour.
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Pour the batter into a 6-inch round pan and bake at 180 degrees for 35 to 40 minutes. After baking, turn upside down and let cool to unmold.
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Because there was not much apricot jam left, I only divided it into two slices. Spread apricot jam between the two slices.
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Simply spread a layer of whipped cream on top. Stick cake crumbs. Then freeze for a while.
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How to make chocolate mirror. Heat the cream until boiling, pour in the chocolate and mix well.
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Add butter and melt. When the temperature is lowered to about 35 degrees, you can pour it on the cake to make a mirror surface. Or you can refrigerate it until it solidifies slightly and then use it to spread on your face.
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Place the cake on the baking grid with a container underneath, and quickly pour the mirror solution on top to cover the cake.
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Everyone can pretend as long as they like. It tastes better if refrigerated overnight.
