| Sacher Cake Recipe |
Ingredients |
A
- 360g egg yolks
- 150g caster sugar
B
- 135g almonds, crushed
- 58g cocoa powder
- 7g cinnamon powder
- 200g flour mixed with cocoa powder/ chocolate sponge mix
- 210g almond slices
C
- 470g egg whites
- 150g caster sugar
- 5g cream of tartar
D
E: Almond Slice Caramel
- 30g water
- 120g caster sugar
- 100g almond slices
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Direction
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- Beat ingredients A until creamy, then add in ingredients B and mix evenly.
- Beat ingredients C until fluffy and soft peaks are formed.
- Add in the melted butter (from ingredients D) and mix the whole batter evenly.
- Pour the batter into cake tin and sprinkle the almond slice caramel on top of the batter.
- Bake the cake in preheated oven at temperature between 150°C and 160°C for 50 minutes.
- Remove the cake from the tin and leave to cool on wire rack after baking.
Preparing the Almond Slice Caramel for Decoration
- Bring the water over heat pan together with sugar.
- Bring the syrup to boiling point.
- Put the almond slices into the syrup, then drain the almond slices and leave the almond slices to set.
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