I'm not so long ago bought a book Süsses aus dem Sacher . And yes there is a recipe for Sacher cake. And yes recipe of course not true. Worth a postscript to the cake: recipe is very close to the real, to taste. Well, believe me. And ever check it. In general, I somehow became addicted to the Vienna Bakery. She is such a home in my opinion. And tasty.
This cake I wanted for Christmas yet, but my lusted after purely Russian Christmas with Olivier, herring under a fur coat and Napoleon. Well, yes and goose stuffed with rich yeast dough with dried fruit. So that the cake waited for his time only in the New Year's Eve.
It will be a lot of text
For almond biscuit:
220gr sugar,
7 eggs,
100g dark chocolate,
170gr ground almonds,
50g flour,
pinch salt
Beat egg yolks well with sugar 190gr. Melt the chocolate. Separately, beat the whites with the remaining sugar. Sift flour and almonds. Add beaten egg yolks in chocolate, then flour and whites alternately. Bake at 180C about 40-45 minutes. Cut the cooled cake into 3 cake.
Impregnation:
100ml water,
100g sugar,
125ml amaretto
sugar and water heated until sugar dissolves. Remove from heat. Add liqueur. Cool. Propittat these cakes.
For chocolate cream:
140gr sugar
140gr of dark chocolate,
2 eggs,
150g butter
in a water bath whisk eggs with sugar, remove from heat. Melt chocolate and add it to the eggs. Beat the butter and mix with egg mass. To give the cream a little stand in the refrigerator and then interlay shortcakes.
For the glaze:
125g dark chocolate,
125ml cream,
30g honey
Heat cream with honey. Add chopped chocolate. Stir well and cool. Drizzle this glaze the cake.
Well seredinke.)
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