Sacher Torte | Dezaan

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Sacher Cake

Ingredients

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

Method

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

250g Cream 35%
75g Granulated Sugar
75g deZaan Quito Oro Chips
10g deZaan True Gold Cocoa Powder
50g Butter

Method

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

3 Pomelo (grapefruit)
2 Meyer Lemon
10 Kumquats
2 Blood Orange
3 Oranges
90g Granulated Sugar
300ml Water

Method

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

300g Water
150g Granulated Sugar
20ml Kirsch

Method

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

1 Orange
2 Lemons
300ml Water
100ml Granulated Sugar

Method

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.

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