Dessert Recipe: Sachertorte. This cake was invented in 1832 by Franz Sacher chef to delight a select group of guests of an Austrian prince.
This tart, but has difficulty processing media, is quite affordable. No doubt surprise your guests or your partner with a cake as delicious as this.
Ingredients for the cake
- 110gr butter- 110gr icing sugar- 110gr sugar grain- Whole almonds 110gr- Temperature 6huevosa- 150g of 60% dcocolate- 100g of flour- 10gr powder delevaduraquímica- Cherry or apricot jam
Ingredients for coverage- 100g of cream- 150gr dechocolate55%- 30g butter
Or if you want you can change the traditional one shiny glaze.
Preparation of cake- Toast the almonds at 150 ° C for 15-20 minutes. Grind and Reserve.- Melt elchocolateen a microwave or double boiler. Book.- Put in butter and cream varillear with icing sugar. Book.- Separate the whites from the yolks.- Semimontar whites with sugar beans. Book.- Add the egg yolks one at a time, to the butter mixture and sugar. Mix well with the rods.- Add the toasted almonds and crushed. Mix well.- Add elchocolatefundido and mix well.- Add carefully and repeatedly semimontadas whites.- Sift the flour, mixing with lalevaduray carefully add it to the mixture.
- Grease a pan with butter and flour to prevent sticking and pour the mixture. Oven at 170 ° C between 25-40m Depending on the oven. Do try clicking each time with a knife, when it comes out clean, the cake is ready.
-Let cool and unmold.-Split the cake in half and spread the jam.Preparation of cover- Chop the chocolate- Boil the cream and remove from heat.- Add elchocolatepicado and mix well with the rods until everything is well emulsified.- Put in butter cream and add it. Mix well.- Cool the glaze over 10m in the refrigerator to take body.- Once the glaze a little colder, dipping the cake and decorate as desired.- Refrigerate for 1 hour before serving.
This tart, but has difficulty processing media, is quite affordable. No doubt surprise your guests or your partner with a cake as delicious as this.
Ingredients for the cake
- 110gr butter- 110gr icing sugar- 110gr sugar grain- Whole almonds 110gr- Temperature 6huevosa- 150g of 60% dcocolate- 100g of flour- 10gr powder delevaduraquímica- Cherry or apricot jam
Ingredients for coverage- 100g of cream- 150gr dechocolate55%- 30g butter
Or if you want you can change the traditional one shiny glaze.
Preparation of cake- Toast the almonds at 150 ° C for 15-20 minutes. Grind and Reserve.- Melt elchocolateen a microwave or double boiler. Book.- Put in butter and cream varillear with icing sugar. Book.- Separate the whites from the yolks.- Semimontar whites with sugar beans. Book.- Add the egg yolks one at a time, to the butter mixture and sugar. Mix well with the rods.- Add the toasted almonds and crushed. Mix well.- Add elchocolatefundido and mix well.- Add carefully and repeatedly semimontadas whites.- Sift the flour, mixing with lalevaduray carefully add it to the mixture.
- Grease a pan with butter and flour to prevent sticking and pour the mixture. Oven at 170 ° C between 25-40m Depending on the oven. Do try clicking each time with a knife, when it comes out clean, the cake is ready.
-Let cool and unmold.-Split the cake in half and spread the jam.Preparation of cover- Chop the chocolate- Boil the cream and remove from heat.- Add elchocolatepicado and mix well with the rods until everything is well emulsified.- Put in butter cream and add it. Mix well.- Cool the glaze over 10m in the refrigerator to take body.- Once the glaze a little colder, dipping the cake and decorate as desired.- Refrigerate for 1 hour before serving.
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