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


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