Sacher Torte
Part 1: Sacher Cake
Ingredients
Method- 130g Butter
- 115g Granulated Sugar (quantity 1)
- 125g Egg Yolks
- 180g Egg Whites
- 55g Granulated Sugar (quantity 2)
- 35g Plain Flour
- 25g deZaan True Gold Cocoa Powder
- 25g deZaan Terra Rossa Cocoa Powder
- 45g Almond Flour
- Preheat oven to 165ºC/330ºF. Prepare two (15cm) cake rings onto a sheet tray lined with parchment paper and grease the sides of the cake rings lightly.
- Blitz flour, cocoa powders & almond flour and then sift into a bowl. Set aside until ready to use.
- In a mixing bowl, add butter and 1st quantity of sugar. Mix until pale and creamy.
- In a second mixing bowl, add egg whites. Whip until frothy and gradually add in sugar. Whip to a medium/stiff meringue.
- Once butter mixture (step 2) is pale, gradually add in eggs and continue mixing until fully incorporated.
- Once meringue is ready, fold 1/3 into butter mixture.
- Alternate with meringue until all has been incorporated. be careful not to over-mix.
- Transfer to prepared cake rings. Dividing the cake batter in half for each ring.
- Bake for 30-40 minutes (baking time depends on strength of oven).
- Once baked, cool down for 5-10 minutes before unmolding from ring. Cool down completely before assembly.
Part 2: Quito Oro Glacage
Ingredients
Method- 250g Cream 35%
- 75g Granulated Sugar
- 75g deZaan Quito Oro Chips
- 10g deZaan True Gold Cocoa Powder
- 50g Butter
- In a pot, add cream & sugar. Bring to a boil.
- In a bowl, add cocoa mass & cocoa powder.
- Pour hot cream mixture over cocoa mass and blend with an immersion blender.
- Blend in butter until combined and smooth.
- Reserve until ready to use.
Part 3: Winter Citrus Marmelade
Ingredients
Method- 3 Pomelo (grapefruit)
- 2 Meyer Lemon
- 10 Kumquats
- 2 Blood Orange
- 3 Oranges
- 90g Granulated Sugar
- 300ml Water
- With a knife, strip all the outer skin from the fruits (excluding the kumquats). Save the outer skin for later use.
- Roughly chop fruits into small pieces, disgarding any seeds.
- Cut kumquats into 4, disgarding any seeds.
- Place all fruit in a pot with sugar.
- Roughly chop 100g of outer skin of all the fruits and place in the pot with the rest of the fruit.
- Cook on low heat until skin of fruit has become tender and rest of the fruits have been cooked into a marmelade texture.
- Cool down completely.
- Blend in a robot coupe, pulsing to keep a chunky texture. Note: This can also be blended smooth.
- Store in a piping bag and refrigerate until needed.
Part 4: Kirsch Simple Syrup
Ingredients
Method- 300g Water
- 150g Granulated Sugar
- 20ml Kirsch
- In a pot, add water and sugar. Bring to a boil.
- Cook until sugar has completely dissolved.
- Take off heat, strain into a heat-proof bowl.
- Allow to cool down to 45ºC/113ºF
- Add kirsch and stir.
- Reserve until ready to use.
Part 5: Confit Citrus Julienne
Ingredients
Method- 1 Orange
- 2 Lemons
- 300ml Water
- 100ml Granulated Sugar
- Peel each fruit (the rest of the outer skin from the orange and lemon for the marmelade can also be used).
- Slice off the inner rein of the skin.
- Julienne the zest.
- Blanch the zest three times, replacing the water each time.
- Cook on low heat in syrup.
- Cook until the zest becomes tender.
- Transfer to a heat-proof container and reserve in syrup.
Part 6: Assembly
Method- Once all components have been made, prepare a glazing rack.
- Prepare a cake board on the side for finishing.
- Cut the top part of each cake to an even layer (Note: Be careful not to cut too much off).
- Place a small amount of the glaçage in the middle of the cake board.
- Place 1st layer of cake and soak generously with the kirsch syrup.
- Pipe a generous amount of the cirtus marmelade onto the 1st layer.
- Place 2nd layer of cake on top of the marmelade.
- Soak cake with kirsch syrup.
- Allow syrup to soak in before glazing.
- Warm glaçage up (over a bain-maire) if it has set. Glazing temp should be 31º-32ºC/87º-89ºF.
- Glaze the cake and transfer to a cake board.
- Coat the sides with Roasted Cocoa Nibs.
- Finish with Citrus Confit (Note: Make sure to drain excess syrup before decorating the cake).
- Store in a refrigerator.
