Apple pie
Desserts from Italy - Piemonte
Sacher cake
Sacher cake
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Sacher cake by maestro Ernst Knam, followed step by step
preparation
step 1
Let's melt the chocolate in a bain-marie, stirring occasionally
step 2
Put in a planetary the softened butter with powdered sugar, salt and seeds of vanilla cow
step 3
As soon as a soft mixture has been formed, add the slightly beaten egg yolks in two stages and continue to whisk until a frothy mixture is obtained. It will take 8-10 min
step 4
After that we add the chocolate which should have a temperature between 45-55 degrees. We continue to mix
step 5
Whisk the egg whites until stiff and add the sugar while they are whipped
step 6
We combine the whipped egg whites to the mixture of butter, egg yolks, powdered sugar and chocolate, stirring gently from bottom to top
step 7
Sift the flour and add it to the previous mixture
step 8
We butter and flour a cake tin and pour the mixture. Bake at 170 degrees for 35-40 min
step 9
Baked and let cool completely.
step 10
We turn the cake and cut it in half. We spread a thin layer of jam and cover with the other half. After that we cover the whole cake with a thin layer of jam
step 11
We prepare the ganache. Put the cream in a saucepan. As soon as it reaches the boil, turn it off and put the chocolate in small cubes. Mix with a whisk to melt everything well.
step 12
To obtain a smooth and shiny ganache must have a temperature of 40 degrees
step 13
Pour the ganache on the cake making it fall well on the edges. Level it well with a spatula
step 14
Refrigerate for 20 minutes. Store in refrigerator for 2-3 days