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Austrian kitchen hacks. Sachertorte is the best product of Austrian confectioners!
Discover the best Austrian kitchen hacks to create the perfect dessert. Sachertorte is a delicate cake, perfect for tea!
Ingredients:
Preparation of the cookie:
6 egg whites
A pinch of salt
Beat until foamy.
120 g sugar
Add gradually in small portions.
1 teaspoon vanilla sugar
Beat until the sugar has dissolved and soft peaks form.
120 g butter (room temperature)
Stir until well mixed.
60 g sugar
Beat until light (4-5 minutes)
6 egg yolks
Add gradually, stirring well each time until well mixed.
120 g melted dark chocolate (room temperature)
Stir until well mixed.
120 g all-purpose flour
3 g baking powder for dough
Sift in half of the dry ingredients.
Stir until well mixed.
Add 1/4 of the meringue.
Sift in the rest of the dry ingredients.
Stir until well mixed.
Add the meringue in portions.
Stir gently from bottom to top to maintain airiness.
Use a 20-22 cm baking pan.
Bake in a preheated oven at 180°C (355°F) for 55 minutes.
Let cool for 10 minutes.
Remove the baking pan.
Allow to cool completely.
Cut off the top layer.
Cut into 2-3 equal parts.
Soaking:
350-400 g apricot jam (or peach jam)
zest of 1 small lemon
1 tablespoon lemon juice
Stir until well mixed.
If the jam is thick, add some boiled water.
Heat in the microwave or in a saucepan.
Brush each layer on both sides.
Place the cake in the fridge to allow the jam to set.
Chocolate Ganache:
180 g dark chocolate (50%)
180 g hot cream (33-36 %)
Stir until well mixed.
Cover the cake and spread the chocolate ganache evenly.
*For the decoration I used:*
Grind the top layer of the sponge cake and sprinkle the edge of the cake.
Top decorated with orange marmalade in chocolate.
Bon appetit!
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