8 Apr 2024
Surprise your customers with a creative Sacher Torte. Playing with textures and giving your creations a nice visual appeal, whilst still respecting the authentic tastes of a classic Sacher Torte will surely be a treat to their eye and taste buds.
Composition
- Chocolate Chiffon Cake
- Fruit Filling
- Caramel Filling
- Dark Chocolate Mousse
Chocolate Chiffon Cake
Ingredients
Working Method
Mix all ingredients except oil for 7 min. at high speed. Add the oil and mix for 1min at low speed. Put 600 gr batter in the 60*40cm tray, and spread it evenly,then bake it.
After it's baked, use a heart-shaped cutter to cut the cake.
Fruit Filling
Ingredients
Working Method
Pipe 20gr in a small heart-shaped mold and put the frozen caramel in the middleof the apricot filling. Freeze it.
Caramel Filling
Ingredients
Working Method
Pipe 3 gr caramel in a small disc mold. Freeze it.
Dark Chocolate Mousse
Ingredients
Working Method
Bring Cream, glucose, and milk to boil, and pour it onto the chocolate. WhipFestipak and fold the whipped Festipak into the ganache. Pipe the mousse in theheart-shaped silicon mold.
Assembling
When baked and cooled down cut the sacher in 2.
Spread the 100gr apricot filling in between the 2 layers of Sacher.
Coat the layer cake with some of the chocolate coating warmed up to avoid having air bubbles during the final coating.
Decorate the cake with cacao powder and small chocolate cacao pods.
