Saturday, February 23, 2013

Sacher cake with chestnuts

Sacher cake with chestnuts
210 g of butter, 8 eggs, 130 g of powdered sugar, 250 ml of fresh cream, 360 g chocolate 70% cocoa, 100g ground almonds, 100g chestnut flour, 1 vanilla bean, 1 container apricot jam, a few drops of lemon.
Preheat oven to 170 º C. Spread with butter and sprinkle a mold with flour. Separately, beat butter with 50 g of sugar. Add the vanilla seeds and egg yolks.
Monta egg whites until stiff and add a pinch of salt and 20 g sugar. Whisk and set aside.
Melt water bath 210 g of chocolate. Besides, sifted chestnut flour and add it to the butter cream, along with almonds and chocolate. Stir in egg whites until stiff and mix. Pour everything into the pan and bake for 35 minutes.
Meanwhile, heat the jam with a tablespoon of water. Shreds and book.
Unmold the cake, open it and fill it with half of the jam. Close it and cover with the rest. Cook, three minutes, 110 ml of water with the remainder sugar. Témplala and add the lemon juice.
Add the rest of the melted chocolate and sprinkle the cake. Serve cold.

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