Sacher Caramel.

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.

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