Mini Sachertorte

Name: Mini Sachertorte
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 300 g Dark chocolate coating; 50 g Ladyfingers; 100 g soft butter or margarine; 50 g Icing sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 60 g Sugar; 60 g Flour; 300 g Apricot Jam; 80 g Whipped cream; 1 TEASPOON Honey; 1 TABLESPOON Cocoa for dusting; 7-10 Tbsp Nougat chocolates; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

300 g Dark chocolate coating
50 g Ladyfingers
100 g soft butter or margarine
50 g Icing sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
60 g Sugar
60 g Flour
300 g Apricot Jam
80 g Whipped cream
1 TEASPOON Honey
1 TABLESPOON Cocoa for dusting
7-10 Tbsp Nougat chocolates
7-10 Tbsp Grease

Directions

1
Coarsely chop 100 g of chocolate coating and melt over a hot water bath. Leave to cool slightly. Finely crumble the lady fingers in the universal chopper. Cream fat, icing sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate the eggs, stir in the egg yolks bit by bit. Stir in chocolate coating.
2
Beat the egg whites until stiff, allowing the sugar to trickle in. Mix crumbs and flour and stir about half into the fat-yolk mixture. Carefully fold the egg whites and remaining flour mixture into the dough. Grease a springform pan (20 cm Ø). Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: unsuitable/ gas: level 2) for approx. 35 minutes. Let it cool down on a cake rack and take it out of the tin. Cut the cake once horizontally. Warm up the jam and pass it through a sieve. Spread half of the jam on the lower cake base. Place the second cake layer on top and press down slightly.
3
Let it cool down on a cake rack and take it out of the tin. Cut the cake once horizontally. Warm up the jam and pass it through a sieve. Spread half of the jam on the lower cake base. Place the second cake layer on top and press down slightly. Spread the remaining jam on the cake. Finely chop 200 g chocolate coating. Bring the cream and honey to the boil once, remove from the heat. Dissolve the chocolate coating. Cover the cake with it and let it dry. Dust with cocoa and decorate with nougat pralines
4
Spread the remaining jam on the cake. Finely chop 200 g chocolate coating. Bring the cream and honey to the boil once, remove from the heat. Dissolve the chocolate coating. Cover the cake with it and let it dry. Dust with cocoa and decorate with nougat pralines