Sachertorte with apricot jelly
Biscuits
- 100 g flour
- 20 g Cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 1 Owner (M)
- 100 g sugar
- 75 g sunflower oil
- small baking sheet 15 x 20 cm
- 2 cake rings, each 10 cm in diameter
- 400g fresh, ripe apricots (or frozen apricots)
- 4 sheets of gelatin
- 100 g gelling sugar 3:1
- Juice of 1 lemon
- 100 ml Stage
- 30 g Butter
- 150g dark chocolate
- 75 g sugar
- Gold leaf for decoration
- Preheat oven to 180°C (350°F). For the sponge cake, mix flour with cocoa powder, baking soda, and baking powder. In a bowl, beat the egg and sugar with an electric mixer for about 5 minutes until light and fluffy. Then stir in the oil. Next, alternately mix in the flour mixture and 100 ml (3/4 cup) of hot water. Spread the batter evenly onto a small baking sheet lined with parchment paper and bake in the preheated oven for about 15 minutes.
- Remove the baked sponge cake from the oven, let it cool slightly, and turn it out onto a second sheet of baking paper. Peel off the top sheet of paper, then use two small cake rings to cut out two rounds.
- Meanwhile, wash the apricots, halve them, and remove the pits. Soak the gelatin in cold water for 5 minutes. Dice the apricot halves and purée them finely. Pass the purée through a fine sieve, stir in the gelling sugar and lemon juice, and bring to a rolling boil in a saucepan for about 4–5 minutes, stirring occasionally. Remove the pan from the heat and stir in the soaked gelatin.
- Let the apricot jelly cool slightly, then pour it about 1.5 cm thick onto the two cooled chocolate sponge cakes in the rings and refrigerate for 2 hours until firm. Afterwards, carefully remove the cakes from the rings and place them on a wire rack.
- For the topping, bring the cream to a boil, add the butter and chocolate pieces, and melt them. Let the mixture cool slightly. Boil 50 ml of water with sugar for 2 minutes. Stir the resulting syrup into the chocolate cream. Pour the cream evenly over the two tarts and refrigerate for another hour to set.
- Decorate the tarts with a little gold leaf as desired and cut them into small pieces with a hot knife.
100 g
Flour
20 g
Backnatron
½ TL
baking powder
Owner (M)
100 g
Zucker
75 g
Sunflower oil
Located
400 g
fresh, ripe apricots (or frozen apricots as a substitute)
Gelatine
100 g
coating
100 ml
Scene
30 g
Butter
150 g
dark chocolate
75 g
Preheat oven to 180°C. For the sponge cake, mix flour with cocoa, baking soda, and baking powder. Beat the egg with sugar.
Beat in a bowl with a hand mixer for about 5 minutes until frothy. Then stir in the oil.
Gradually mix in the flour mixture alternately with 100 ml of hot water. Spread the dough evenly onto a small baking sheet.
Line a baking tray with parchment paper and spread the mixture on it. Bake in a hot oven for about 15 minutes.
Remove the baked sponge cake from the oven, let it cool slightly and place it on a second sheet of baking paper.
Turn upside down. Peel off the top paper, then use two small cake rings to cut out a base for each.
Let the apricot jelly cool slightly, then pour it about 1.5 cm thick onto the two cooled chocolate sponge cakes in the rings and refrigerate for 2 hours until firm. Then assemble the tarts.
Carefully remove them from the rings and place them on a grid.
For the topping, bring the cream to a boil, add the butter and chocolate pieces and melt them. Let the mixture cool slightly. Boil 50 ml of water with sugar for 2 minutes. Stir the resulting syrup into the chocolate cream. Pour the cream evenly over the two tarts and refrigerate for another hour.
Place in the refrigerator and let it solidify.
