Christmas Sachertorte

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Chop the chocolate into small pieces and melt in a bowl over a warm water bath. Separate the eggs. Cream fat, sugar, vanilla sugar, gingerbread spice and salt with the whisk of the hand mixer. Stir in egg yolks one after the other, then add the melted chocolate and mix well. Mix flour and baking powder and stir into the mixture. Beat the egg whites until stiff, adding icing sugar. Carefully fold the beaten egg white into the mixture in approx. 3 portions

2. 2

   Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Take the cake base out of the oven and carefully remove from the pan after about 10 minutes. Turn the cake base onto a cake rack, remove the baking paper and let the cake cool down

3. 3

   Warm the jam and orange liqueur and pass through a sieve. Cut the cooled cake base in half horizontally. Spread half of the marmalade on the bottom cake layer and place the second layer on top. Spread the remaining jam all around the cake and let it dry for about 2 hours.

4. 4

   For the glaze, chop the couverture roughly. Melt the couverture and coconut oil in a bowl over a warm water bath. Let the couverture cool down for about 15 minutes, so that it has a temperature of about 32 °C. In the meantime unroll the marzipan cover. Carefully place the blanket on the cake and press it down gently. Cut off the protruding edge. Cover the cake with the chocolate coating and leave to dry in a cool place for at least 1 hour. Cut out stars of different sizes from the remaining marzipan. Decorate the cake with marzipan stars and chocolate rolls and dust with cocoa

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
570 kcal

CARBS
71 g

FATS
28 g

PROTEINS
8 g