Mix all ingredients except oil for 7 min. at high speed. Add the oil and mix for 1min at low speed. Put 600 gr batter in the 60*40cm tray, and spread it evenly,then bake it.
After it's baked, use a heart-shaped cutter to cut the cake.
Pipe 20gr in a small heart-shaped mold and put the frozen caramel in the middleof the apricot filling. Freeze it.
Pipe 3 gr caramel in a small disc mold. Freeze it.
Bring Cream, glucose, and milk to boil, and pour it onto the chocolate. WhipFestipak and fold the whipped Festipak into the ganache. Pipe the mousse in theheart-shaped silicon mold.
Pipe dark chocolate mousse in the mold, and insert the frozen apricot filling in the middle of the mousse.
Place the heart-shaped chiffon cake disc on the top of the mousse.
Freeze the mousse, and when it sets, unmold it.
Spray the colored cacao butter on the mousse, and decorate it with a chocolate leaf.
Surprise your customers with a creative Sacher Torte. Playing with textures and giving your creations a nice visual appeal, whilst still respecting the authentic tastes of a classic Sacher Torte will surely be a treat to their eye and taste buds.
372.66Kcal
Energy
1021.23Kj
Energy
18.34g
Fat
13.47g
Saturates
21.24g
Carbohydrates
16.5g
Sugars
*
| Energy 372.66Kcal | ||
| Energy 1021.23Kj | ||
| Fat 18.34g | ||
| Saturates 13.47g | ||
| Carbohydrates 21.24g | ||
| Sugars 16.5g | ||
| Fibers 3.09g | ||
| Protein 3.23g | ||
| Salt 0.24mg |
