Saturday, June 07, 2008
Sachertorte: A Classic
Ingredients:Batter:
130 grams (4.59 ounces) butter
130 grams (4.59 ounces) dark chocolate
100 grams (3.53 ounces) powdered sugar
6 eggs
80 grams (2.82 ounces) white sugar
130 grams (4.59 ounces) flour
apricot marmalade
Icing:
150 grams (5.29 ounces) chocolate
75 grams (2.65 ounces) coconut shortening
Recipe
Batter:
Preheat the oven to 180-200°C.
Melt chocolate and butter in a double boiler over hot water (Bain Marie, "im Wasserbad"). If you do not have a double boiler you can also use a normal pan filled with water and with a smaller pan in it. Remove from heat and let the mass cool.
Add the powdered sugar and the egg yolks little by little while carefully stirring.
Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
Pour batter into a greased spring form pan. Bake at 165°C for 50 to 60 minutes.
Allow the cake to cool completely before removing from pan and before icing.
Once cool remove the cake from pan then slice horizontally. Insert a filling of pureed jam between the layers.
Icing:
Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.
130 grams (4.59 ounces) butter
130 grams (4.59 ounces) dark chocolate
100 grams (3.53 ounces) powdered sugar
6 eggs
80 grams (2.82 ounces) white sugar
130 grams (4.59 ounces) flour
apricot marmalade
Icing:
150 grams (5.29 ounces) chocolate
75 grams (2.65 ounces) coconut shortening
Recipe
Batter:
Preheat the oven to 180-200°C.
Melt chocolate and butter in a double boiler over hot water (Bain Marie, "im Wasserbad"). If you do not have a double boiler you can also use a normal pan filled with water and with a smaller pan in it. Remove from heat and let the mass cool.
Add the powdered sugar and the egg yolks little by little while carefully stirring.
Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
Pour batter into a greased spring form pan. Bake at 165°C for 50 to 60 minutes.
Allow the cake to cool completely before removing from pan and before icing.
Once cool remove the cake from pan then slice horizontally. Insert a filling of pureed jam between the layers.
Icing:
Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.
Strawberry millefeuille with strawberry sauce
Ingredients
For the strawberry millefeuille:
½ sheet ready-rolled puff pastry
icing sugar, to dust
150ml/¼ pint double cream, lightly whipped
1 vanilla pod, seeds scraped out, pod discarded
1 tbsp icing sugar
75g/2½oz strawberries, hulled and thinly sliced
For the strawberry sauce:
100g/3½oz strawberries, hulled
2 tbsp icing sugar
splash water
mint sprig, to garnish
Method
1. Preheat the oven to 220C/425F.
2. For the millefeuille, cut two 6cm/2½in circles of puff pastry and place onto a sheet of baking paper on a baking sheet. Dust heavily with icing sugar.
3. Transfer to the oven and bake for 8-10 minutes, or until risen and golden-brown. Remove the pastry circles from the oven and leave to cool.
4. For the filling, place the whipped cream, vanilla seeds and icing sugar into a bowl and mix gently.
5. Spread two spoonfuls of the filling over one pastry disc, top with some sliced strawberries and place the other pastry disc on top. Top with some more of the filling mixture and sliced strawberries.
6. For the strawberry sauce, place the strawberries, icing sugar and water into a blender and blend until smooth.
For the strawberry millefeuille:
½ sheet ready-rolled puff pastry
icing sugar, to dust
150ml/¼ pint double cream, lightly whipped
1 vanilla pod, seeds scraped out, pod discarded
1 tbsp icing sugar
75g/2½oz strawberries, hulled and thinly sliced
For the strawberry sauce:
100g/3½oz strawberries, hulled
2 tbsp icing sugar
splash water
mint sprig, to garnish
Method
1. Preheat the oven to 220C/425F.
2. For the millefeuille, cut two 6cm/2½in circles of puff pastry and place onto a sheet of baking paper on a baking sheet. Dust heavily with icing sugar.
3. Transfer to the oven and bake for 8-10 minutes, or until risen and golden-brown. Remove the pastry circles from the oven and leave to cool.
4. For the filling, place the whipped cream, vanilla seeds and icing sugar into a bowl and mix gently.
5. Spread two spoonfuls of the filling over one pastry disc, top with some sliced strawberries and place the other pastry disc on top. Top with some more of the filling mixture and sliced strawberries.
6. For the strawberry sauce, place the strawberries, icing sugar and water into a blender and blend until smooth.
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