Sachertorte
Source: https://www.meranermuehle.it/rcp_recipe/sachertorte
Baking/cooking time
40 Minutes
Difficulty
easy
Ingredients
Ingredients for 8 persons
| 240 | ml | Soy Milk |
| 1 | tablespoons | Apple Cider Vinegar |
| 160 | g | Wheat flour type 00 nr. 2 bio |
| 40 | g | Cornstarch glutenfree |
| 200 | g | Sugar |
| 40 | g | Cocoa Powder |
| 1 | package | Baking Powder |
| 1 | teaspoon | Baking Soda |
| 60 | g | Vegetable Oil |
| For the filling | ||
| q.s. | Soy Milk | |
| q.s. | Apricot jam | |
| For the ganache | ||
| 150 | g | Coconut milk |
| 165 | g | Dark chocolate |
Preparation
- Measure the soy milk and add 1 teaspoon of vinegar. Set aside.
- Sift the flour, cornstarch, cocoa powder, and baking powder into a bowl.
- In another bowl, dissolve the sugar in the soy milk, then add the vegetable oil and mix well with a whisk.
- Add the sifted dry ingredients and mix again.
- Grease a 20 cm cake pan and pour the batter into it.
- ake at 170°C (340°F) for about 40 minutes. Check with a toothpick to see if the cake is done.
- Let the cake cool, then cut it in half.
- Soak the layers with a splash of milk and spread 2-3 tablespoons of apricot jam on them.
- Reassemble the cake and spread another generous spoonful of jam on the outside (including the sides).
- Place the cake in the fridge.
- Shake the coconut milk can, measure the specified amount, and heat it in a saucepan until boiling.
- Turn off the heat and add the chopped chocolate.
- Stir until smooth and let it cool for a few minutes at room temperature.
- Save a couple of tablespoons of ganache in the fridge for the classic "Sacher" writing.
- Once the ganache is cool, pour it over the cake. If desired, use a piping bag to write "Sacher" on top.
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