White Sacher Torte
We have dressed the classic Viennese Sacher torte in white chocolate to create its light, angelic version. The moist sponge, apricot jam and delicate white chocolate ganache go beautifully together.
Prep: 2 h 10 min
Cook: 35 min
Servings: 20
Energy: 321 kcal per serving
Method
01.
Start with the ganache for coating the cake. Put 300 g chopped chocolate into a bowl. Heat the cream in a small saucepan, pour it hot over the chocolate and stir until the chocolate melts. Then place in the fridge until the ganache sets to a cream.
02.
Preheat the oven to 180 °C. Line the bottom and sides of a cake tin with baking paper.
03.
For the sponge, melt the white chocolate over a hot water bath, stirring as it melts. Leave to cool but not set. Whisk the egg yolks, half the sugar and the orange zest with a stand mixer whisk until foamy. Then mix in the melted chocolate and butter and whisk well.
04.
Sift the flour with the starch and baking powder. Whisk the egg whites with the salt, gradually adding the remaining sugar, until stiff and glossy peaks form. Alternately fold the egg whites and the flour with starch and baking powder into the yolk, chocolate and butter mixture using a spatula. Pour the batter into the prepared tin and bake for about 35 minutes – if the sponge browns too quickly, cover it with baking paper. Leave the baked sponge to cool.
05.
For the chocolate shards, place a flat non-stick baking tray lined with baking paper or chocolate foil in the freezer for 30 minutes. Melt the remaining 200 g chocolate over a hot water bath, stirring constantly. Remove the tray from the freezer, pour the chocolate onto it and spread it into a thin layer with a palette knife. Place in the fridge. Carefully break the set chocolate into shards.
06.
For the filling, stir the jam until smooth. Mix the apricot brandy and orange juice. Remove the cake from the tin, take off the baking paper and cut the sponge into four equal pieces. Place the first piece on a serving plate with the cut side up, drizzle with the brandy and orange juice mixture, then spread generously with jam. Place another piece of sponge on the coated surface and repeat until the whole cake is assembled.
07.
Coat the cake all over with the ganache and leave to set in the fridge. Place the shards on top and dust with ground cinnamon.
