SACHERTORTE MADE WITH SVELTO
RECIPE FOR THE SWEET VIENNESE SPECIALTY
Difficulty level
RECIPE FOR THE SWEET VIENNESE SPECIALTY
Ingredients
| sugar | g 2550 |
| eggs - at room temperature | g 3400 |
| flour | g 1800 |
| corn starch or potato starch | g 250 |
| SVELTO | g 200 |
| VIGOR BAKING | g 50 |
| CACAO IN POLVERE | g 300 |
| unsalted butter 82% fat - melted | g 800 |
Preparation
Whip all the ingredients, except for the butter, in a planetary mixer at medium-high speed for 8-10 minutes.
When done, gently combine the melted butter by hand.
Grease and flour the cake moulds, then fill them for 2/3 of their volume with the whipped mixture.
Bake at 180-190°C for 25-30 minutes.
Ingredients
| CONFETTURA ALBICOCCA | To Taste |
Ingredients
| CHOCOSMART CIOCCOLATO - heated to 30°C | To Taste |
