Lean Cake “Sacher”

Sachertorte is a world famous Viennese cake. It consists of a chocolate sponge cake, an apricot layer and covered with chocolate glaze. I am sharing a lean version of this cake.

Cook: 19 hour

Servings: 8

Ingredients

Directions

Prepare the ingredients for baking the biscuit.
Combine flour, starch, cocoa, vanillin, and baking soda in a large bowl.
In another bowl, combine sugar, oil and water. Stir until the sugar is completely dissolved.
Place dry ingredients in a bowl. Stir.
Pour the dough into a baking dish. Bake the sponge cake in the oven for 15 minutes at 130 degrees. Then change the temperature 150 degrees and bake until tender. About an hour.
The finished biscuit needs to lie down overnight, or better for a day.
Cut off the top of the biscuit so that it becomes even, and dry the crumbs in the oven.
Cut the biscuit in half.
Spread with apricot jam. Refrigerate the cake for 10 minutes.
Heat coke milk as soon as steam appears – remove from the stove. Add finely chopped chocolate, stir to dissolve. Then pour in the melted cocoa butter. Stir again.
Cover the cake with the first layer of ganache, refrigerate for 10 minutes. Then the second.
Decorate the edges of the cake with dried crumbs.
Lenten Sachertorte is ready.

Bon Appetit!

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Lean Cake “Sacher”

Ingredients

Directions

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