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Héctor Herrera

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Recipe of Pastel Sacher
Recipe

Pastel Sacher

80h
Low
3.5
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Recipe of a chocolate cake Sacher !!!!! To lick your fingers
Learn more about Héctor Herrera

Ingredients

12 portions
  • 140 grams dark chocolate, Turin
  • 185 grams butter
  • 115 grams sugar
  • 9 egg yolks
  • 9 egg whites
  • 35 grams sugar
  • 200 grams flour, sifted
  • 5 grams baking soda
  • 1 jar apricot jam
  • 300 grams chocolate, Turin
  • 300 milliliters lyncott cream
  • 4 cups Water
  • 1 cup sugar
  • 1 piece lemon peel, and cinnamon
  • 1/4 cups Rum

Preparation

Melt the chocolate in a water bath.
Cream the butter and sugar, add the yolks slowly.
Apart make a meringue with the egg whites and sugar.
Place the melted chocolate in the mixture of the yolks, with a balloon whisk wrap the meringue inside the chocolate mixture.
Add sifted flour and baking powder.
Grease and flour a 25cm round mold.
Bake at 200˚C until cooked.
Cut the cake and moisten with the rum syrup.
Fill with apricot jam, place the lid and varnish with jam and let dry. Cover with the Ganache.
Preparation of the Ganache: Melt the chocolate in a water bath, add the cream and mix perfectly.
Preparation of rum syrup: Heat the water, add sugar and lemon rind or cinnamon, let it boil to reduce and add rum (hot is added to the cake).

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Isabel Mantilla
25/04/2013 11:56:19
Recomendación Te recomiendo cuidar más la presentación..
Paty M. Guajardo
19/04/2013 01:09:00
mmm se ve riquisimo

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