Mix all the ingredients together (except oil and chocolate) into a mixing bowlwith a whisk for 5min. medium speed. Melt the chocolate to 40C and mix with oil.Add the oil and chocolate and mix again with low speed till it's homogeneous. Pour 200 gr for a 16cm ring and bake to an internal temperature to 92 to 95C.
Pipe the topfil in between the 2 layers of cake.
Boil Festipak, cream and glucose and pour on the chocolate. Use hand blenderto blend the ganache to make it homogenous.
Cover the cake with the ganache when it's around 30-32C.
When baked and cooled down cut the sacher in 3.
Spread the 100gr apricot filling in between the 2 layers of Sacher.
Coat the layer cake with some of the chocolate coating warmed up to avoid having air bubbles during the final coating.
Decorate the cake with ganache and dried fruit pieces.
More than half of global consumers would prefer to have healthier alternatives of their favorite treats to make sure they don’t have to compromise on their consumption behavior. That’s why, for a health & wellbeing Sacher Torte, we want to inspire you by adding more fruit into the your Sacher Torte and by working with sugar reduced ingredients. This way, you can offer your consumers an indulgent treat with improved nutritional values!
259.16Kcal
Energy
1083.29Kj
Energy
13.22g
Fat
6.01g
Saturates
29.21g
Carbohydrates
19.26g
Sugars
*
| Energy 259.16Kcal | ||
| Energy 1083.29Kj | ||
| Fat 13.22g | ||
| Saturates 6.01g | ||
| Carbohydrates 29.21g | ||
| Sugars 19.26g | ||
| Fibers 3.38g | ||
| Protein 3.86g | ||
| Salt 0.34mg |
