125g adulation at room temperature
100g of powdered sugar
10g of honey
125g black melted chocolate
5- 6 egg whites
7 egg yolks
110g of sugar
125 g of flour 00
To cover the dinghy
550g transparent apricot jam
200g of black
200g of fresh liquid sour cream
30g of adulation
- With a blender, beat the adulation vocally with sugar and honey.
- Melt the chocolate, let it cool and also add it to the whipped adulation, shifting during addition.
- Add the egg yolks one by one, continuing to remove.
- Beat the egg whites independently with the sugar until they’re candescent and firm. Eventually, add the sifted flour 2- 3 times, gently combining it with a spatula, with bottom- up movements, so as not to disassemble the admixture.
- Pour the Sacher cutlet blend into a round earth with a periphery of 20 cm and put it to singe in a static oven preheated at 180 ° for about 45 twinkles, if you want a bigger cutlet, increase the constituents.
- still, remove it, If a crust forms on the cutlet.
- When the crust has cooled, remove the crust from the earth and remove the crisp top subcaste, also cut it in 3 corridor. On the first subcaste of peel, pour a generous subcaste of clear apricot jam( so it’s smooth and without fruit motes) and flatten it. Lay another subcaste of dinghy and spread another generous subcaste of jam. Place the last slice and cover the entire face of it.
- Put the cutlet in the fridge for two hours.
- For the icing, melt the chocolate by adding hot sweet cream, mix well with a ladle to mix the constituents. As soon as the chocolate is melted well, add the adulation, stirring with a ladle so it melts. Allow the polish to cool slightly to room temperature.
- Take the cutlet out of the freezer and place it on a grate, place on a silicone distance or baking charger. As soon as the frosting reaches room temperature, pour it over the cutlet, making sure to cover the entire cutlet well. Put some beating on a small confection bag and write” Sacher” on the cutlet.