This is Sachertorte. If you wait for one day after baking, you could easily cut the cake in very thin slices to make a multilayered cake. Cover every layer with apricot marmelade and wait for another day. Then cover with chocolate. There is your sachercake.
The point is that you need to wait for one day before cutting. Bij then you can even cut it into very thin layers like the classical sachtertorte from Vienna.
Traducción: 0:00 SACHERTORTE ▷Ingredientes y preparación: ■ Para el pastel de chocolate: 0:15 Derrita 60g chocolate dulce. 0:41 Mezclar 60 g de mantequilla sin sal (a temperatura ambiente). 0:59 Agregue 30 g de azúcar en polvo, 1:31 el chocolate derretido y 2:15 3 yemas de huevo. 2:43 Bata 3 claras de huevo. 3:05 Agregue 30 g de azúcar. 5:09 Tamice 50 g de harina de repostería y 10 g de cocoa en polvo. 5:37 Prepare moldes de 12 mm de diámetro. 5:50 Para acortar el tiempo de horneado divida la masa en los dos moldes. 6:18 Hornee en horno precalentado a 170°C por 25-30 minutos. ■ Para la decoración: 7:11 Agregue 120 g de mermelada de albaricoque y 20 ml de agua. 7:27 Agregue 30 g de mermelada de albaricoque (centro). 8:07 Hierva a fuego lento mientras tritura la pulpa. 8:54 Recipiente con agua caliente. 9:05 Derrita 100 g de chocolate dulce. 9:30 Agregue 10 g de aceite vegetal. 10:44 Enfríe en el congelador. 10:51 Chocolate derretido a 25°C.
I love this recipe soo much because it was soo yummy 😋 YOU are incredible amazing 😃 your cake 🎂 looking so yummy 😋 love from Pakistan 🅿 always be happy 😊
💕🎄Wow looks so delicious and amazing!! The egg whites were perfect and fluffy, such a peaceful, soothing presentation too!! A safe Merry Christmas to you and everyone!!🎄💕
Yummy 😋 😋 😋 Thanks for sharing. It's a lovely Chocolate cake 💞💕💌 Will try one day. Can I use canola oil ? What's the name of the mould? And where to buy?
It would have looked nicer if you torched it before putting the chocolate medallion on... it stats cold but lightly glosses the chocolate glaze .. like the skin of it... the moment you cut it, its cold again but shiny.
Has anyone actually made any HidaMari's recipes? They make a lot of recipes i'm not familiar with but the cakes always look a little dry. Good aesthetics though