White Sacherschnitte

Name: White Sacherschnitte
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 300 g white chocolate; 3 Eggs (size M); 125 g Sugar; 1 pinch Salt; 50 g Butter or margarine; 150 g Flour; 1 1/2 TSP. Baking Powder; 1 glass (340 g) Apricot Jam; 1 TABLESPOON Lemon juice; 70 g Icing sugar; 7-10 Tbsp a few drops of blue food coloring; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

300 g white chocolate
3 Eggs (size M)
125 g Sugar
1 pinch Salt
50 g Butter or margarine
150 g Flour
1 1/2 TSP. Baking Powder
1 glass (340 g) Apricot Jam
1 TABLESPOON Lemon juice
70 g Icing sugar
7-10 Tbsp a few drops of blue food coloring
baking paper
7-10 Tbsp Freezer bag

Directions

1
Chop 75 g of chocolate and melt on a hot water bath. Separate the eggs. Mix egg yolks, sugar and salt with the whisk of the hand mixer until creamy. Gradually stir in soft fat and liquid chocolate. Mix flour and baking powder, sieve onto the mixture and fold in. Beat the egg white with the whisk of the hand mixer until stiff and carefully fold into the mixture.
2
Spread the dough on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 12-15 minutes. Take the cake out of the oven, turn it over on a damp tea towel and let it cool down. Mix the jam. Quarter the cake. Spread 3 cake bases evenly with jam. Place the cake bases on top of each other and finish with the uncoated base. Chop 225 g chocolate and melt in a hot water bath. In the meantime cut the cake into 10 slices. Slices with chocolate, except for 4 tablespoons for decorating, cover and leave to dry for 1 hour. In the meantime, spread the chocolate that has been retained on a marble board and chill.
3
Spread 3 cake bases evenly with jam. Place the cake bases on top of each other and finish with the uncoated base. Chop 225 g chocolate and melt in a hot water bath. In the meantime cut the cake into 10 slices. Slices with chocolate, except for 4 tablespoons for decorating, cover and leave to dry for 1 hour. In the meantime, spread the chocolate that has been retained on a marble board and chill. Mix lemon juice and icing sugar to a glaze. Colour it light blue with a few drops of food colouring. Pour into a freezer bag, cut off a small corner and write names on 5 slices. Leave to dry for 30 minutes. In the meantime, slide the remaining chocolate from the board into rolls and decorate unlabelled slices with it
4
Mix lemon juice and icing sugar to a glaze. Colour it light blue with a few drops of food colouring. Pour into a freezer bag, cut off a small corner and write names on 5 slices. Leave to dry for 30 minutes. In the meantime, slide the remaining chocolate from the board into rolls and decorate unlabelled slices with it