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MINI SACHERTORTE

SINGLE-PORTION VERSION OF A CLASSIC OF PASTRY TRADITION

Difficulty level

Ingredients

SFRULLA CHOC g 1000
eggs - at room temperature g 600
water g 100
unsalted butter 82% fat - melted at low temperature g 200

Preparation

Whip all the ingredients, except for the butter, in a planetary mixer for 6-8 minutes.

When done, gently combine the melted butter by hand.

Grease and flour the cake moulds, then cast the whipped mixture inside them.

Bake at 180-200°C for 25-30 minutes.

Ingredients

CONFETTURA ALBICOCCA To Taste

Ingredients

CHOCOSMART CIOCCOLATO - melted at 32°C To Taste
Final composition

When cooled down, cut the sponge layer into single-portions and fill with CONFETTURA DI ALBICOCCA.

Glaze with CHOCOSMART CIOCCOLATO.

Decorate them with a collar of tempered chocolate and some golden leaves.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani