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Sachertorte

Today I leave you the recipe for this cake very sweet and good, now we all know that its origin is from Vienna and who can not go to Vienna refrain from going to taste it,

you never understand how a simple recipe like the Sacher can buy all this popularity, but maybe I say this only because I've never tried the original, never been to Vienna .... or maybe like all those typical of a place to acquire taste the atmosphere in which they are tasted, then maybe when you take them home are not so special, but there, in that particular circumstance give you an emotion that affects taste.

The true formula is still partly secret, then moving a lot of recipes in both books on the web, I've used the basic technique that always gives the best result when the recipe contains a good percentage of fat, that is, cream the butter and sugar until creamy, but go to order starting with the ingredients ...

500 grams of dark chocolate as a cover

8 eggs 250 g butter 250 g sugar

230 grams of flour 00 salt

apricot jam

procedure

• 
  
  Melt 250 grams of chocolate in a double boiler tot
• 
  
  Cream the butter to the cream with sugar and a pinch of salt
• 
  
  Pour the chocolate cream melted and cooled, the mixture incorporating well
• 
  
  Separate the yolks from the whites, adding the first one by one to the mixture and whisk well the whites
• 
  
  also incorporate them gently with the help a spatula and finally add the sifted flour, delicately so that the mixture does not unmount
• 
  
  Grease and flour a baking sheet with a zipper to 24 cm in diameter, and then bake the cake in the oven for about an hour preheated to 180 degrees.
• 
  
  When the cake is cold is divided exactly in half, stuffed with apricot jam.
• 
  
  For the frosting in a double boiler melt the remaining 250 grams of chocolate a cucchiio combining butter and 6 of milk, stir until it has a smooth and homogeneous mixture and pour half the cake with a spatula only when it is warmed so that it is not too thin slides from all sides without adhering to the surface of the cake.
• 
  
  Place cake in refrigerator for 10 -15 min, and repeat with the remaining glaze, if heated in the meantime maybe you too will be thickened.
• 
  
  Put back in the fridge and finish after 15 minutes with the writing done with the help of a croissant paper or with a few small nozzle sach write
• 
  
  Mariella

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This is a cake that I made a few months ago, I put it here in the blog along with other ...

is very simple, but it is precisely the type of style I want to take ...

a close-Bear ...

internal ... sponge cake, custard, fruit, cream and wet all'alchermers ...

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The last two cakes that I have been commissioned.

I chose these colors, after several tests have come out just as I wanted them, for males and increasingly difficult to invent something,

I thought about them in book form with the symbols received in Confirmation but Then I said to myself that the preferred way, to be honest I do not like a lot of the cakes that are then cut or other symbols, I'll only be when I specifically asked. The interior was a

choccolate truffle cake with whipped cream to chocolate trifle and goccine,

wet vermouth cream and cover with butter and sugar paste for the coating and decorations.

This is a special decoration,

a composition of lilies, flowers and leaves.

... and this is the other hand, I was surprised myself in making two copies, I did not think to do that, it has the shape of a flower, even if not exaggerated ...

... and here seen from another perspective, there are a landslide with pictures ... do not stand out the cakes as live, but they are very

pleased with the work done, mostly because it is becoming easier and I no longer trivial errors.

Good taste, simple, but effective decoration.

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cake with vanilla flowers

This is the cake today, I am very happy with this cake, I had difficulty

the density in some of the cream cakes and a while I could not wait to try to do better, well in this we have not had it too, I just dense and the end result you see.

The interior is a sponge, wet with martini and pineapple juice, pineapple custard and bits of pineapple in syrup, good and fresh ....

The flowers I made them take a picture on google , Tracing the contours in parchment paper and then resume on a sugar paste rolled out, when

all the pieces have dried a bit, taking the form I assembled them with pdz dissolved at the micro,

I passed on some leaves some color ... purple and pink to give a hint, it actually can be done a little better to give a more real, but this is a sweet and good to do if they can also less.

Hello to the prox ....