Sacher-Torte
Sacher cake is at its best when it is allowed to rest for a few hours to allow the flavours to develop. It can also be kept in the fridge for a couple of days.
Ingredients
- 1 dl sugar
- 150 g butter
- 100 g dark chocolate
- 50 g milk chocolate
- 4 eggs
- 0.5 tsp salt
- 1 teaspoon baking powder
- 2 tablespoons potato flour
- 2 dl wheat flour
- 1 dl breadcrumbs
- 3 tbsp orange juice
- 400 g apricot jam
Frosting
- 150 g dark chocolate
- 100 g butter
- 1 teaspoon sugar
- 0.5 dl water
Instructions
- Melt the butter and whip it with the sugar. Whisk in the egg yolks and salt.
- Melt the chocolate in the microwave. Stir half a tablespoon of the butter and yolk mousse into the melted chocolate. Then you can combine the chocolate and the butter-yolk foam (without making the mixture grainy).
- Mix the baking powder, wheat flour and potato flour and sift into the batter. Whisk the egg whites and gently roll them into the dough.
- Pour the dough into a greased and breadcrumbed loaf pan. Bake the cake under foil at 140°C for an hour.
- Allow the cake to cool before removing it from the pan. Cut the cake along the diameter from the center of the height of the cake to make 2 layers and moisten each layer with orange juice. Spread the jam between the cake and a thin layer on top of the cake.
- For the icing, melt the chocolate in the microwave or in a saucepan. Be very careful as the chocolate burns easily. Add the soft butter, sugar and water. Mix until smooth and dress the cake.
- Smooth the icing evenly, including the edges of the sacher cake.
Ravintoarvot (suuntaa antava opas)
Calories: 473kcalCarbohydrates: 76gProtein: 9gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 307mgPotassium: 350mgFiber: 4gSugar: 39gVitamin A: 238IUVitamin C: 6mgCalcium: 113mgIron: 5mg
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