Christmas Sachertorte

Name: Christmas Sachertorte
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 200 g Dark chocolate; 8 Eggs (size M); 150 g soft butter; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 150 g Flour; 1 TEASPOON Baking Powder; 30 g Icing sugar; 350 g Apricot Jam; 275 g Dark chocolate coating; 100 g Whipped cream; 1 TEASPOON Honey; 7-10 Tbsp Décor Cream; 7-10 Tbsp Gold and silver sugar pearls; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

200 g Dark chocolate
8 Eggs (size M)
150 g soft butter
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
150 g Flour
1 TEASPOON Baking Powder
30 g Icing sugar
350 g Apricot Jam
275 g Dark chocolate coating
100 g Whipped cream
1 TEASPOON Honey
7-10 Tbsp Décor Cream
7-10 Tbsp Gold and silver sugar pearls
baking paper

Directions

1
Break chocolate into pieces. Melt on a hot water bath and let it cool down a little. Separate the eggs. Cream butter, sugar, vanillin sugar and salt. Stir in the egg yolks one by one. Then stir in melted chocolate.
2
Mix flour and baking powder and stir in briefly. Beat the egg white until stiff and finally fold in icing sugar. Stir 1/3 beaten egg white into the dough. Fold in the rest in two portions. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the dough and smooth it down. Bake in the preheated oven 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let cool on a cake rack. Warm up the jam and pass through a sieve. Cut the cake base horizontally once and spread the bottom cake base with about half of the jam. Cover with the second cake base and spread the cake thinly all around with the remaining jam. Let it dry for at least 2 hours.
3
Bake in the preheated oven 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let cool on a cake rack. Warm up the jam and pass through a sieve. Cut the cake base horizontally once and spread the bottom cake base with about half of the jam. Cover with the second cake base and spread the cake thinly all around with the remaining jam. Let it dry for at least 2 hours. For the glaze, chop the couverture roughly. Heat the cream and honey, remove from the hot plate and melt the couverture while stirring. Cover the cake evenly with the warm glaze. Let it dry in a cool place. Spray a fir tree onto the cake with decorative cream and decorate with gold and silver beads. Cream tastes good with it
4
For the glaze, chop the couverture roughly. Heat the cream and honey, remove from the hot plate and melt the couverture while stirring. Cover the cake evenly with the warm glaze. Let it dry in a cool place. Spray a fir tree onto the cake with decorative cream and decorate with gold and silver beads. Cream tastes good with it