EGG: The eggs bring wealth through their yolks and humidity through their whites, but also help rise baked goods. This recipe uses four large eggs for leavening, flavor, wealth and structure of the cake batter.
Granulate sugar: Granal sugar makes more than adding sweetness to the cake. The sugar acts as a stabilizer when whipping the egg whites. In addition, sugar has hygroscopic properties, which means that it can absorb water from the surrounding environment to help the cake remain soft and fresh for days after cooking.
Sweet and sour chocolate: The high content of cocoa of bittersweet chocolate is a deep and less sweet flavor than the semi -way or milk chocolate, even if it is sweeter than dark chocolate. Our recipe uses sweet and sour chocolate in the batter and glaze, creating the perfect chocolate balance.
Non -salty butter: The butter brings tender and rich milk fat to cakes and offers a welcome push to flavor. We use non -salted European style butter, which has a higher fat content than other butter. In the cake batter, the unbeaten butter allows us to control the amount of salt used in this recipe. In the icing, the butter adds a shiny finish, guarantees a regular mull and enriches the consistency, contributing to the creamy consistency.
Acid cream: Acid cream adds a slight flavor, wealth and humidity to the batter for cake without thinning it out.
Cake flour: Since it is made with a soft wheat, the unfue cake flour makes a more delicate sponge of flour for all uses, but with a protein content from 5% to 8%, it still provides a sufficient structure for our cake.
BAKING POWDER: Most oven powders are double action, which means that the reaction occurs twice, using two different acids. The first is a quick reaction when cooking powder is combined with a liquid in the batter. The second reaction is slower, which occurs when the cake cooks.
Vanilla extract: Vanilla adds a rich aromatic depth to the cake and contributes to an all -round and sophisticated taste.
Preserves of apricots: Choose a diffusion of high quality apricots for the best flavor. For the best consistency, we sift it smoothly so that it applies uniformly to the layers of cake.
Corn syrup: The corn syrup helps the chocolate glaze to remain fluid enough to spread it smooth and pee on the cake as a decoration before it was completely impressed.
Splashes of chocolate: The simple splashes of chocolate with compensation in the shop add an easy finish to the edges of the cake for a perfect presentation for the bakery.
Commerce tools
Essential equipment to create the perfect Sacher-Torte.
Creation of a double boiler by positioning a Glass bowl Over a CASSEROLE Of boiling water it is a slow and constant process for the melting of chocolate and butter, which guarantees that chocolate maintains its smooth and lucid consistency. The delicate heat prevents the ingredients from burning; Just make sure the bowl does not touch the water. (In the photo: Set of 10 pieces by Williams Sonoma Glass Mexing Bowl AND Williams Sonoma Signature Thermo Cascchio In Steel Stainless)
A Offset spatula It is perfect for smoothing the batter in the cakes for cakes, spread the preserves of apricots and, of course, apply that splendid chocolate glaze. His angular blade gives you the right amount of control to spread things uniformly, in particular when guides the hot chocolate glaze on the layers. (In the photo: Williams Sonoma Olivewood Glacing Offset Spatula)
Filtering the apricot is preserved through a Fine knitted sieve To remove solids to create a smooth, even diffusion. This passage is crucial to achieve the silky consistency that improves the overall flavor and consistency of the cake. (In the photo: Williams Sonoma Siter Aullessio with steel)
Two 8 inches Panne round cakes These are the perfect dimensions to obtain the height and consistency that this cake needs. The coating of the background with parchment paper is essential: this ensures that the layers come out without effort without attacking. (In the photo: Williams Sonoma Goldtouch Pro 8 -inch Rotondi pots)
A Wire rack It allows the air to circulate around the layers of cake, ensuring that they cool evenly and do not become soft. Positioning the rack on a Rimed baking tray It helps to capture any drops of icing, keeping the counter clean and making cleaning a kids game. (In the photo: Williams Sonoma Goldtouch Pro non -stick non -corrupted for half a sheet with cooling rack)
A Paste Your not so secret weapon is the application of a simple syrup. Gently brush the syrup on the layers of cake helps to block the humidity and improves the flavor without overwhelming chocolate. (In the photo: Brush of classical pastry by Williams Sonoma)
A Lifter cake It is a flat and wide spatula with a long handle that allows you to easily move delicate layers of cake. The thin design slips under the cake without damaging it, making it ideal for the transfer of a precious cake like this Sacher-Torte. (In the photo: lifter of Nordic articles cake)
Silicone spatulas Allow a slight folding of egg whites in the batter without deflating them, to reach the perfect but rich light. Their flexibility guarantees that each bit of chocolate mixture is incorporated without hitches, preventing streaks of unaware ingredients. In addition, they are heat resistant, making them ideal for mixing the chocolate glaze until they reach the perfect shiny consistency. (In the photo: turn ultimate spatula and turn ultimate mini spatula)
Using a robust Liquid measurement cup With a handle he pour the hot chocolate glaze on the cake without effort. (In the photo: Oxo angled measurement cup)
