Sacher Cake
Ingredients
- 400 g.
- Sugar
- 20 g.
- Redol MY
- 500 g.
- Egg
- 50 g.
- Water
- 400 g.
- Nooki Amargo
- 400 g.
- Flour W20
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 a mixture of Nocciola Vela and Sacher Caramelo by 50% in three layers.
2.Drench the sponge cake with cocoa coating.
3.Coat with Sacher Caramelo.
4.Decorate as desired.
Temperatures and baking time are tentative.