Sacher Cake
Ingredients
Part Biscuit Sacher
Part Montagem
Part Recheio de Damasco
Process
01. Place the butter and 175g of refined sugar in the mixer and whip at high speed (speed 3) until a whitish cream is obtained.
02. Gradually add the whole eggs and egg yolks, continuing to beat until a light and fluffy cream is achieved.
03. Melt the chocolate and mix it into the cream. Set aside.
04. Sift the wheat flour, almond flour, and Arti, and mix together. Add to the cream and mix until homogeneous.
05. Place the egg whites in the mixer and whip at high speed (speed 3). Add the remaining refined sugar (75g) in 3 stages. Beat until a firm consistency is obtained.
06. Gently fold the whipped egg whites into the previous mixture to maintain fluffiness.
07. Pour the batter into round pans (18 cm diameter x 4 cm height), previously greased (400 g of batter in each pan).
08. Bake at 190°C in a deck oven for approximately 35 minutes. Set aside.
APRICOT FILLING
01. Place water in a saucepan and bring to a boil.
02. Turn off the heat and add the apricots. Cover the saucepan and let soak for 1 hour.
03. Blend the apricots with the water in a blender until a puree is achieved.
04. Return the apricot puree to the saucepan, add the refined sugar, and mix.
05. Heat over high flame until boiling. Lower the heat and cook, stirring constantly, until a firm consistency is achieved or until a good portion of the water has evaporated.
06. Allow to cool and store in the refrigerator.
01. Cut the biscuits in half and moisten both halves with the syrup.
02. Spread the apricot filling on one half of the biscuit (150g of filling).
03. Place the other half of the biscuit on top of the filling.
04. Cover each cake with a thin layer of apricot filling (75g of filling).
05. Heat the Chocolatier ChocoNut in a double boiler or microwave until the desired consistency is achieved.
06. Cover the cakes with the Chocolatier ChocoNut. Allow to dry.
07. Decorate using the Chocolatier ChocoNut to write "Sacher" on top of the cake.
Tips
Yield
4 Units of 625 g
Equipment
Oven , Mixer , Stove , Spatula , Spoon , Saucepan , Scale , Flat Baking Sheets , Knife , Bowl , Round Pan
Suggested shelf life
96
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 215 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 12 | % VD (*) |
| Aç adicionados (g) | 12 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 5.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 45 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Sacher Cake
Ingredients
Part Biscuit Sacher
Part Recheio de Damasco
How to make it
SACHER BISCUIT
01. Place the butter and 175g of refined sugar in the mixer and whip at high speed (speed 3) until a whitish cream is obtained.
02. Gradually add the whole eggs and egg yolks, continuing to beat until a light and fluffy cream is achieved.
03. Melt the chocolate and mix it into the cream. Set aside.
04. Sift the wheat flour, almond flour, and Arti, and mix together. Add to the cream and mix until homogeneous.
05. Place the egg whites in the mixer and whip at high speed (speed 3). Add the remaining refined sugar (75g) in 3 stages. Beat until a firm consistency is obtained.
06. Gently fold the whipped egg whites into the previous mixture to maintain fluffiness.
07. Pour the batter into round pans (18 cm diameter x 4 cm height), previously greased (400 g of batter in each pan).
08. Bake at 190°C in a deck oven for approximately 35 minutes. Set aside.
APRICOT FILLING
01. Place water in a saucepan and bring to a boil.
02. Turn off the heat and add the apricots. Cover the saucepan and let soak for 1 hour.
03. Blend the apricots with the water in a blender until a puree is achieved.
04. Return the apricot puree to the saucepan, add the refined sugar, and mix.
05. Heat over high flame until boiling. Lower the heat and cook, stirring constantly, until a firm consistency is achieved or until a good portion of the water has evaporated.
06. Allow to cool and store in the refrigerator.
01. Cut the biscuits in half and moisten both halves with the syrup.
02. Spread the apricot filling on one half of the biscuit (150g of filling).
03. Place the other half of the biscuit on top of the filling.
04. Cover each cake with a thin layer of apricot filling (75g of filling).
05. Heat the Chocolatier ChocoNut in a double boiler or microwave until the desired consistency is achieved.
06. Cover the cakes with the Chocolatier ChocoNut. Allow to dry.
07. Decorate using the Chocolatier ChocoNut to write "Sacher" on top of the cake.
Tips
Yield
4 Units of 625 g
Equipment
Oven , Mixer , Stove , Spatula , Spoon , Saucepan , Scale , Flat Baking Sheets , Knife , Bowl , Round Pan
Suggested shelf life
96 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 215 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 12 | % VD (*) |
| Aç adicionados (g) | 12 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 5.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 45 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.