Christmas Sachertorte

For 16 pieces
  • a little + 150 g soft butter
  • 200 g dark chocolate
  • 8 Eggs (Gr. M)
  • 150 g Sugar
  • 1 packet vanillin sugar
  • 1 TL Gingerbread spice, salt
  • 150 g flour
  • 1 deleted TL Baking powder
  • 3 EL (30 g) Icing sugar
  • 350 g Apricot jam
  • 100 g Whipped cream
  • 275 g semi-bitter couverture
  • Decorative cream 'Choco',
  • gold and silver pearls, whipped cream, etc. Icing sugar
105 minutes
Grease springform pan (26 cm Ø; approx. 8 cm high). Break the chocolate into pieces, melt in a hot water bath. Approx. Cool for 5 minutes
Separate eggs. Mix 150 g butter, sugar, vanilla sugar, gingerbread spice and a pinch of salt until creamy. Stir in egg yolks one at a time, then chocolate spoon by spoon. Mix the flour and baking powder, stir briefly
Beat the egg white and a pinch of salt until stiff, sprinkling in the powdered sugar. Mix 1/3 of the egg whites into the batter, fold in the rest of the egg whites in 2 portions. Brush into the mold. Bake in a preheated oven (electric oven: 175 ° C / fan oven: 150 ° C / gas: level 2) for about 50 minutes. Let cool down
Cut the cake base once horizontally. Heat the jam and strain it through a sieve. 1. Spread half of the jam on the bottom. 2. Lay the floor on top. Brush the cake with the rest of the jam. Min. Let dry for 2 hours
Bring the cream to the boil briefly. Roughly chop the couverture. Remove the cream from the stove. Melt the couverture while stirring. Cover the cake with it. Let dry in a cool place. Decorate the cake with decorative cream, pearls, whipped cream and powdered sugar
1 piece approx:
  • 450 kcal
  • 1890 kJ
  • 7 g protein
  • 24 g fat
  • 48 g carbohydrates


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