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Sacher
Torte with Strawberry Sauce
Yield:
2,
10
inch cakes
14
ounces Butter, unsalted
14
ounces Confectioner's sugar
10 1/2
ounces Egg yolks
6 1/2
ounces Whole eggs
10 1/2
ounces Chocolate, melted
14
ounces Egg whites
5
ounces Flour, bread
14
ounces Almonds, toasted, ground
as needed Apricot or raspberry preserves
as needed Ganache
1. Cream together the butter and 10 ounces of the sugar
until light.
2. Combine the egg
yolks and the eggs, and add them
gradually to the creamed butter and sugar. Be sure to
scrape down the sides and bottom of the bowl.
3. Add the melted
chocolate all at once and mix well.
4. Beat the egg
whites to soft peaks. While still whipping,
gradually add the
remainder of the sugar, and continue to whip until a
medium-peak meringue is formed.
5. Fold the meringue,
flour, and almonds into the batter.
Pour the batter into prepared pans and bake it at 325°F
(165°C) until a cake springs back when lightly pressed.
6. Slice each cake in
half horizontally and spread each half
with preserves. Coat the cake with ganache.
7. Mark the cake for 16
slices, and decorate it by writing
"Sacher" in chocolate on each slice or by placing a small
marzipan circle with an "S" on each slice.
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