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RECIPEPT: Sacher cake - Mojačokolada.si

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Home /
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Cake /
Sacher cake

Sacher cake

(1)

Preparation time: 2 h 30 min
Difficulty:
Number of ingredients: 12

An eternal classic for all chocoholics! The combination of creamy, light chocolate sponge cake and apricot jam is a real hit. There are plenty of recipes for Sacher, but here''s my version. The sponge cake is juicy enough on its own, but the layering of the sponge cake while still lukewarm and the warm marmalade also help.

The chocolate icing rounds off the flavour of the cake nicely, and a dollop of whipped cream comes in handy.

The classic Sacher cake can also be replaced by the BAM chocolate cake.

The recipe ingredients can be used to make eight pieces of cake.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the biscuit:

2 squeezes of BAM vanilla paste
200 g smooth apricot jam (130 g for the filling, 70 g for the coating)
200 g BAM dark chocolate
50 g butter
4 tablespoons oil
60 g powdered sugar
80 g crystal sugar
80 g plain flour
20 g BAM cocoa powder
4 eggs (size class M)
140 g melted, cooled butter
150 g BAM dark chocolate

Instructions:

For the Sacher Torte:

Preheat the oven to 170°C. Melt 150 g of chocolate over steam and cool until lukewarm. Whisk the egg yolks with the icing sugar and vanilla paste. Add the melted and cooled butter and stir.

Whisk the egg whites with the sugar until stiff and creamy. Add the cooled chocolate to the egg yolks; sift the flour and cocoa over the mixture and mix with a hand mixer on low speed until the ingredients are combined. Finally, fold in the egg white whites in two stages with a spatula.

Line a baking tray (18 cm in diameter) with baking paper (bottom) and grease the sides with butter and sprinkle with flour (shake off the excess flour). Spread the mixture evenly in the tray and bake for 15 minutes with the oven door slightly ajar (stick a spatula between the doors), then close the oven door and bake for a further 40 minutes.

Cool the baked cake in the tin for 20 minutes, then remove from the tin and cool on a wire rack until lukewarm. While it is cooling, blend the jam smooth and heat it through.

Cut the lukewarm sponge cake into three equal discs, remove the crispy crust. Place the bottom part on a base and place the ring on it. Immediately spread 50 g of jam over it and cover with the other disc. Push in gently, spread with 50 g of jam and cover with the third disc, turning the top over onto the jam. Cover with the remaining jam (30 g) and leave the cake to cool.

Remove the ring from the cooled cake and spread the jam over the whole cake. Allow the jam to dry slightly. Using two palette knives, transfer the cake to a wire rack and prepare the icing.

Melt the chocolate and butter over steam, taking off a few spoonfuls that will be needed for the inscription; add the oil to the remaining chocolate and mix well. Cool the chocolate until lukewarm and pour it over the cake from the centre outwards. Using a palette knife, spread evenly, smoothly over the cake. Place the cake and the net in the fridge to set the chocolate. Once set, use two palette knives to transfer the cake back to the base and decorate with the reserved chocolate.

The cake should be kept at about 18°C, or if refrigerated, at room temperature for 2 hours before serving.

Premium BAM baking products.

Order ingredients with a 10% discount:

Hazelnut spread with cocoa, 200 g

8,90 €

Dark chocolate, 500 g

16,90 €

Vanilla paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-3,57 €

Total:

35,70 €32,13 €

-10%

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Quick desserts

Preparation time: 45 min

Sacher cake

Preparation time: 2 h 30 min

Difficulty: 4

Number of ingredients: 12

Ingredients:

For the biscuit:

2 squeezes of BAM vanilla paste
200 g smooth apricot jam (130 g for the filling, 70 g for the coating)
200 g BAM dark chocolate
50 g butter
4 tablespoons oil
60 g powdered sugar
80 g crystal sugar
80 g plain flour
20 g BAM cocoa powder
4 eggs (size class M)
140 g melted, cooled butter
150 g BAM dark chocolate

Instructions:

For the Sacher Torte:

	Preheat the oven to 170°C. Melt 150 g of chocolate over steam and cool until lukewarm. Whisk the egg yolks with the icing sugar and vanilla paste. Add the melted and cooled butter and stir.
	Whisk the egg whites with the sugar until stiff and creamy. Add the cooled chocolate to the egg yolks; sift the flour and cocoa over the mixture and mix with a hand mixer on low speed until the ingredients are combined. Finally, fold in the egg white whites in two stages with a spatula.
	Line a baking tray (18 cm in diameter) with baking paper (bottom) and grease the sides with butter and sprinkle with flour (shake off the excess flour). Spread the mixture evenly in the tray and bake for 15 minutes with the oven door slightly ajar (stick a spatula between the doors), then close the oven door and bake for a further 40 minutes.
	Cool the baked cake in the tin for 20 minutes, then remove from the tin and cool on a wire rack until lukewarm. While it is cooling, blend the jam smooth and heat it through.
	Cut the lukewarm sponge cake into three equal discs, remove the crispy crust. Place the bottom part on a base and place the ring on it. Immediately spread 50 g of jam over it and cover with the other disc. Push in gently, spread with 50 g of jam and cover with the third disc, turning the top over onto the jam. Cover with the remaining jam (30 g) and leave the cake to cool.
	Remove the ring from the cooled cake and spread the jam over the whole cake. Allow the jam to dry slightly. Using two palette knives, transfer the cake to a wire rack and prepare the icing.
	Melt the chocolate and butter over steam, taking off a few spoonfuls that will be needed for the inscription; add the oil to the remaining chocolate and mix well. Cool the chocolate until lukewarm and pour it over the cake from the centre outwards. Using a palette knife, spread evenly, smoothly over the cake. Place the cake and the net in the fridge to set the chocolate. Once set, use two palette knives to transfer the cake back to the base and decorate with the reserved chocolate.
	The cake should be kept at about 18°C, or if refrigerated, at room temperature for 2 hours before serving.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Sacher cake

Ingredients:

For the biscuit:

Instructions:

For the Sacher Torte:

Premium BAM baking products.

Order ingredients with a 10% discount:

Hazelnut spread with cocoa, 200 g

Dark chocolate, 500 g

Vanilla paste, 70 g

Related products

Vanilla Cream Mix, 350 g

White chocolate drops, 5 kg

Oatmeal 2 GO, Forest fruits, with sweetener

Pistachio hot chocolate, 220 g

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Sacher cake

Ingredients:

For the biscuit:

Instructions:

For the Sacher Torte:

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