Description
Classic Sacher familiar to many, but the few he's really impressive. Rather dry chocolate cake, sweet apricot jam... But when I saw the interpretation of the popular dessert in the vision and execution of Masha Zeleninou, I decided to cook her way! And then came the hour H. as soon as the process began, and the cakes went in the oven - on the house overflowed fragrance that is hard to describe in words. Let me just say that we live on the 9th floor, and the smell my husband can smell as soon as I opened the door to the staircase ))) And add to that marzipan-chocolate cake sour raspberry jam... in Front of such a temptation difficult to resist even an angel... And happy holiday, lovely girl!!!
Ingredients
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Marzipan
170 g
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Sugar
230 g
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Chicken egg
1 piece
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Egg white
4 piece
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Yolk egg
4 piece
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Flour
40 g
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Cocoa powder
68 g
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Cocoa beans
40 g
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Butter
40 g
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Jam
150 g
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Cream
275 g
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Dark chocolate
200 g
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Cognac
20 g
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Gelatin
10 g
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Water
Cooking
ON SMALL CAKE SIZE 16 x 5.5 cm I started with making cakes. They can bake a day in advance (or more) before assembling the cake. The cakes are perfectly stored, in the refrigerator and in the freezer. Maria in their cakes uses 50% marzipan. I did not deviate from the recipe and bought marzipan. But not everyone has the ability to purchase, therefore you can replace a mixture of 80 g almond flour + 80 g icing sugar + 1/2 protein.
Marizipan softened in a mixer with 50 g of sugar, eggs and yolks at room temperature, are added in small portions. Whisk to a solid foam.
The recipe also uses cocoa paste. It can also be replaced by a very dark chocolate - 80-99%. But the scent of cocoa, I tell you... it was fantastic! Cocoa paste melt with butter.
Whisk the whites with 50 g sugar (I have brown) in a solid foam.
Add the butter-chocolate mixture into the marzipan.
Mix with flour, sifted 20 g cocoa powder, and in the end add beaten egg whites - mix.
Distributed biscuit on the baking tray, bake at 180 C for 20 minutes. test for readiness with a toothpick. Cut the cakes the size you want.
For raspberry layer Maria cooks marmalade of raspberries. I, to save time, picked raspberry jam Mahe, rubbed through a sieve,
And it zapustila 5 grams of gelatin, dissolved in a few spoons of water. Cooled jam in the refrigerator.
Now you need to make chocolate ganache. For this, 200 g cream heated nearly to boiling, remove from heat and add 200 g of chocolate.
While stirring to achieve complete dissolution of chocolate.
Send the ganache in the fridge to cool and thicken. After 3-4 hours of cooling, the ganache turns into a truffle mass. We, for promazyvanija cakes hold ganache at room temperature to slightly softened.
Syrup for impregnation are prepared from 90 g of water, 25 g sugar, 13 g of cocoa powder. Boil, cool and add 20 grams of cognac.
Put the cake together. The sequence (bottom to top): 1. biscuit+impregnation 2. chocolate ganache 3. biscuit+impregnation 4. raspberry jam 5. biscuit+impregnation 6. chocolate ganache. Send the cake in the freezer for 1-2 hours.
For the mirror glaze bring to boil 75 g cream, 105 g of sugar, 35 g of cocoa powder. Remove from heat and add 5 g of gelatin, dissolved in 20 g of water. Stir well with a blender. Cooled to 40C. To remove the air bubbles from the icing, you need to knock the saucepan with the mixture on the table. Glazirin frozen cake on the grill,
Ensure that the glaze itself was distributed evenly on the cake. Put the cake for a few minutes in the freezer to make frosting well seized. Store cake in the refrigerator and just before serving, better let him stand for half an hour at room temperature.
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