Sacher White.

Sacher Cake

Ingredients

  • 400 g.
  • Sugar
  • 20 g.
  • Redol MY
  • 500 g.
  • Eggs
  • 50 g.
  • Water
  • 400 g.
  • Nooki Amargo
  • 400 g.
  • Flour W200

Elaboration

Mixer with globe. Mix together all ingredientes except for Nooki Amargo at room temperature for 4 minutes at full speed. Combine Nooki Amargo and beat. Fill the moulds and bake. Oven temperature: 180ºC.

Cacao Coating

Ingredients

  • 200 g.
  • Water
  • 30 g.
  • Cocoa powder 10-12%
  • 150 g.
  • Sugar

Elaboration

Boil water with sugar and combine with Cocoa powder.

Assembly and finishing

    1.Spread Crema Vela Bianca in three layers.

    2.Drench the sponge cake with cocoa coating.

    3.Coat with Sacher Blanca.

    4.Decorate as desired.

Temperatures and baking time are tentative.

Recipes

Cocoa Alfajor.

Read more

Nooki Coconut Tartlet.

Read more

Whisky Bombon.

Read more

Ganache-Lemon Tartlet.

Read more

Want to find out more?

Please send us your enquiries through our contact form.