Christmas Sachertorte
easy
105 mins
105 mins
Ingredients
- 7-10 Tbsp some + 150 g soft butter
- 200 g Dark chocolate
- 8 Eggs (Gr. M)
- 150 g Sugar
- 1 package Vanillin sugar
- 1 TEASPOON Gingerbread spice, salt
- 150 g Flour
- 1 coated Tsp Baking Powder
- 3 tablespoons (30 g) Icing sugar
- 350 g Apricot Jam
- 100 g Whipped cream
- 275 g semi-bitter couverture
- 7-10 Tbsp Decorative cream "Choco" ,
- 7-10 Tbsp gold and silver beads, whipped cream and icing sugar
Directions
- 1
Grease a springform pan (26 cm Ø; approx. 8 cm high). Break chocolate into pieces, melt in a hot water bath. Cool down for about 5 minutes
- 2
Separate eggs. Cream 150 g butter, sugar, vanillin sugar, gingerbread spice and 1 pinch of salt. Stir in the egg yolks individually, then chocolate by the spoonful. Mix flour and baking powder, stir in briefly
- 3
Beat the egg whites and 1 pinch of salt until stiff, adding icing sugar. Stir 1/3 beaten egg white into the dough, fold in the rest of the beaten egg white in 2 portions. Brush into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes. Allow to cool down
- 4
Cut the cake base 1x horizontally. Heat the jam and pass through a sieve. Spread 1. cake base with half of the jam. Place the cake base on top. Spread the rest of the jam on the cake. Let dry for at least 2 hours.
- 5
Bring the cream to the boil briefly. Coarsely chop the chocolate coating. Remove cream from the stove. Melt the chocolate coating while stirring. Cover the cake with it. Let it dry in a cool place. Decorate cake with decorative cream, pearls, cream and icing sugar
Nutrition Facts
450 kcal
48 g
24 g
7 g
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