Yesterday afternoon we had celebrating Double Birthday: that of Laura and mine (with a month and a half late ...). Birthday 18 guests and two required a minimum of two cakes ... and large ...
As Laura is a chocolate lover I thought to give the Sachertorte (the idea gave me a jar of homemade apricot jam was to spend). And for me apple pie my grandmother Lola , one of my passions and a way to dispose of almonds that I bought for Christmas and never came to be ice cream and nougat
:-( For this recipe I
Pastry used the book of the Thermomix (try to put the recipe with the traditional method for those not the tengais). It is a delicious cake and the truth, he felt quite at the final result the quality of chocolate used: Value chocolate coating . I recommend this brand, and if not you find (I bought in Carrefour), the Nestle desserts or other good brand. Sincerely Mercadona chocolates, Aldi, Lidl and company left much to be desired ...
Truffle Filling I have incorporated to make the cake softer. The only original is filled with apricot jam. One idea that you can or not take to your cake.
I hope you enjoy her as I do making it and testing it ... INGREDIENTS
( for a cast of 22 cm. ):
Cake:
- 6 egg whites
- 40 grs. sugar 1 pinch of salt
- 200 grs. chocolate fondant (I used Value coverage)
- 120 grs.
- butter 150 grs.
- sugar 6 egg yolks 120 grams
- . flour 1 teaspoon baking
- 50 grs. cognac
- 400 grs. apricot jam
- Truffle (optional): 150 ml. cream + 1 Tbsp. rasa tablespoon of chocolate powder + 75 gm value. powdered sugar
- 150 grs. chocolate fondant
- 50 grs.
- 50 g butter.
Preparation of cake:
Preheat oven to 180 º.
With Thermomix:
Place the butterfly in the blades, add the egg whites, 40 grs. sugar and salt. Schedule 4 minutes, speed 4. Pour into a large bowl and reserve in refrigerator.
Without washing the glass, add the chocolate and 5 seconds to speed trocéelo progressive 5-10.
Add the butter and sugar and set 4 minutes, 37 degrees, speed 2. Make sure the chocolate is fully melted down with the spatula and the debris left on the lid and vessel walls. Set
speed 4, unscheduled time and temperature and will incorporate the brandy and egg yolks one by one by the bottle.
Add flour and yeast. Agenda 10 seconds, speed 2 1 / 2. Finish
wrap with a spatula and pour into the bowl with the reserved meringue, mixing in a surround to air preparation.
No Thermomix:
Whisk the egg whites with sugar and salt with mixer rod or failing to hand. Book in the refrigerator. Melt
the chocolate in a double boiler with sugar and butter, but a very low heat to go by slowly.
Cut the heat and add the brandy and the yolks one by one, stirring . Transfer to a large bowl.
Add the sifted flour and baking powder (passed through a sieve to loosen them) and mix .
Remove the egg whites from the refrigerator (I usually beat them a little bit again because something will have been "removed" and so are stronger). Pour over mixture and mix with stirring motion, slowly so as not to come down and inside out until we see that it is homogeneous.
Baking
Place the mixture in a 22 cm round cake pan. diameter, greased and bake for 45 minutes (watch from 30 minutes and go pricked with a skewer until it comes out clean). Cut the oven and leave door ajar to have a gradual cooling. Let cool on a rack.
Assembly:
Whip the cream as it has a little firm, add the sugar and chocolate. Keep riding (but without going so it does not make butter).
Divide the cake into two layers and spread the bottom with apricot jam. If you have completed filling truffle cake with it (does not have to use it all).
Top with other half and spread a thin layer of jam over the entire surface and sides of cake. To make it easier to extend the jam in the glass can heat 1 minute 80 °, speed 2. (No Thermomix in a small saucepan. If we can add a little water to make it more liquid and easier to spread).
Coverage:
With Thermomix:
Put the chocolate in the bowl and trocéelo 20 seconds, progressive speed 5-10.
Pour the water and set 4 minutes, 37 °, speed 2. With the spatula down the remains that had been left on the walls and lid the glass.
Add the butter and set another 4 minutes, 37 º, Speed \u200b\u200b2. Sure it is blended.
No Thermomix:
Starting with a knife as possible chocolate. Mix with water and rid the bath with the fire Light. Cut the fire. Add the butter and leave undone. Mixture should be smooth.
Place rack with cake on a tray (to recover the remaining chocolate) and pour over hot coverage, trying to cover the entire surface to make it smooth and shiny.
This cake is often decorated with his name "Sacher" written in the middle. To do this I melted a Nestle Chocolate Desserts ounce 25 grams. I've gotten into a disposable sleeve and I put in the microwave at 20 second intervals and moving inside each interavalo hand. Once melted the beak is cut to the sleeve and put the name on the cover and cold.
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