Mini Sachertorte
A MINIATURE GREAT - THE SACHERTORTE A unique version with lighter textures than the great classic of chocolate cakes, with a crunchy dip coating and apricot gel. With Raúl Bernal’s distinctive creative stamp.
- Level:
-
Medium
sachertorte sponge
Ingredients: sachertorte sponge
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140 gsugar
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320 gwhole eggs
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15 ghoney
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260 gegg whites
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60 gsugar
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60 gbutter
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200 gground almonds
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30 gall-purpose flour
Preparation: sachertorte sponge
- Beat together the eggs, sugar and honey.
- Beat together the egg whites and sugar.
- Melt the butter.
- Sift all of the solid ingredients together.
- Mix part of the egg whites with the beaten egg and then mix with the rest of the egg whites.
- Add the solid ingredients and then the butter.
- Roll out into a 60x40 tin.
- Bake at 180 °C for 17 minutes.
- Freeze.
- Cut into discs to fill half of the interior mould.
cocoa syrup
Ingredients: cocoa syrup
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815 gwater
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205 gsugar
Preparation: cocoa syrup
- Heat the water together with the sugar and add the cocoa powder.
- Mix and set to one side.
apricot crème
Ingredients: apricot crème
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70 gapricot puree
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50 gwater
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140 g35% cream
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55 gpasteurized egg yolks
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20 gSugar
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3 ggelatin leaves
Preparation: apricot crème
- Heat the cream with the sugar, water and purée.
- Blanch the egg yolks and heat the whole mixture up to 85 °C.
- Add the hydrated gelatine.
- Pour over the coatings and create an emulsion.
- Place 15 g on top of each sponge.
apricot gel
Ingredients: apricot gel
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700 gapricot puree
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110 gmango puree
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180 gsugar
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10 gNH pectin
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8 ggelatin leaves
Preparation: apricot gel
- Heat up the purées to 40 °C.
- Incorporate the pectin, mixed with the sugar.
- Heat to 85 °C.
- Add the hydrated gelatine.
- Mix well.
- Put 20 g into the exterior mould.
- Freeze.
jade bavarois
Ingredients: jade bavarois
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230 g35% cream
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230 gmilk
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140 gpasteurized egg yolks
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70 gsugar
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14 ggelatin leaves
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1040 gsemi-whipped cream
Preparation: jade bavarois
- Heat up the cream with the milk and sugar.
- Blanch the egg yolks.
- Cook the whole mixture at 85 °C.
- Pour over the melted coating and create an emulsion.
- When the mixture reaches 25 °C, mix with the semi-whipped cream.
- Place on top of the gel and insert the interior.
- Freeze.
crunchy dip coating
Ingredients: crunchy dip coating
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50 gsunflower oil
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130 gchopped hazelnuts
Preparation: crunchy dip coating
- Melt the coating and cocoa butter separately.
- Mix with the oil and chopped hazelnuts.
- Place in the oven at 40 °C.
assembly
- Place a disc of sponge into the interior mould.
- Soak in the cocoa syrup.
- Add the crème and place another disc of sponge on top.
- Soak the sponge in the cocoa dip and freeze.
- Add the gel to the cake mould.
- Fill with some of the bavarois and insert the frozen interior.
- Freeze.
- Cover with cold gelatine and the apricot gel.
- Pierce with a wooden skewer and immerse it right up to the edge of the cake.
- Place on a sheet and remove the skewer.
- Decorate to taste.
- To finish the cake, use a silicone mould for an apricot stone filled with almond gianduja and milk chocolate.
- Finish with a chocolate seal and a touch of gold leaf.
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