White chocolate cake type Sacher

Name: White chocolate cake type Sacher
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 350 g white couverture; 150 g soft butter or margarine; 6 Eggs (size M); 150 g Sugar; 1 pinch Salt; 150 g Flour; 25 g Cornstarch; 500 g Orange marmalade; 100 g Whipped cream; 15 g Coconut oil; 7-10 Tbsp Cocoa; 7-10 Tbsp Chocolate rolls; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

350 g white couverture
150 g soft butter or margarine
6 Eggs (size M)
150 g Sugar
1 pinch Salt
150 g Flour
25 g Cornstarch
500 g Orange marmalade
100 g Whipped cream
15 g Coconut oil
7-10 Tbsp Cocoa
7-10 Tbsp Chocolate rolls
7-10 Tbsp Fat and flour

Directions

1
Coarsely chop 150 g of chocolate coating and carefully melt with fat over a warm water bath. Leave to cool. Separate the eggs. Beat the egg yolks and 100 g sugar with the whisk of the hand mixer until thick and frothy. Slowly stir in the chocolate mixture. Beat egg whites until stiff, adding salt and 50 g sugar. Fold the beaten egg whites into the chocolate mixture. Mix flour and starch, sieve over it and fold in
2
Grease a springform pan (26 cm Ø) and dust with flour. Fill in sachemasse. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Take out and let cool on a cake rack
3
Halve the Sacherboden horizontally. Stir 250 g jam until smooth, spread on the bottom base. Place the upper base on top. Heat 250 g jam, pass through a sieve. Pour the jam on the cake and smooth it down. Let it dry
4
Chop 200 g chocolate coating. Heat cream and coconut oil and remove from heat. Melt the chocolate coating in it. Let it cool down a little. Spread the icing on the cake and smooth it down, let it dry. Before serving, dust with cocoa and decorate with chocolate rolls
5
waiting time approx. 4 hours