Sacher Supreme.

Sacher Cake

Ingredients

  • 400 g.
  • Sugar
  • 20 g.
  • Redol MY
  • 50 g.
  • Eggs
  • 50 g.
  • Water
  • 400 g.
  • Nooki Amargo
  • 400 g.
  • Flour W2000

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 22/24
  • 150 g.
  • Sugar

Elaboration

Boil water with sugar and combine with Cocoa Powder.

Assembly and finishing

    1.Spread Nocciola Vela in three layers.

    2.Drench the sponge cake with cocoa coating.

    3.Coat with Sacher Supreme.

    4.Decorate as desired.

Temperatures and baking time are tentative.

Recipes

Tartlet Yogurt, Red berries and Chocolate

Read more

Nooki-Mint Tartlet.

Read more

Dulce de Leche Tartlet with franchipan.

Read more

Chocolate Briox.

Read more

Want to find out more?

Please send us your enquiries through our contact form.