Black Forest with a Sacher Heart
LIuís Costa reinvents the great classic of German patisserie, the work of the pastry chef Josef Keller, with a version that puts all the emphasis on the inside of the Sachertorte sponge.
- Level:
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Easy
sachertorte
Used Products: sachertorte
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330 gEgg yolks
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264 gSugar
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44 gInvert sugar
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165 gFlour
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330 gEgg whites
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88 gSugar
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44 gCocoa paste
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99 gButter
Preparations: sachertorte
— Blanch the yolks and sugars, add the sifted dry ones.
— Add the meringue of egg whites and sugar. Add the butter and the previously melted and emulsified cocoa paste.
— Mix everything together.
— Spread out the sponge cake into 0.5 cm sheets.
— Bake at 210ºC for 20 minutes.
— When cold cut into 20 cm diameter rings.
cocoa syrup
Used Products: cocoa syrup
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200 gWater
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140 gSugar
Preparations: cocoa syrup
— Boil everything and keep in the fridge.
cherry compote
Used Products: cherry compote
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500 gRed cherry puree
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125 gSugar
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120 gFrozen cherry
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16 gGelatin leaves
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5 gPectin
Preparations: cherry compote
— Mix the pectin with part of the sugar and add to the mixture at about 40ºC.Boil everything and set aside for assembly
cream mousse
Used Products: cream mousse
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200 gCream
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55 gSugar
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6 gGelatin
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320 gFrothy cream
Preparations: cream mousse
— Boil everything except the frothy cream.
— Add the frothy cream at a temperature of 24ºC.
— Do the assembly.
assembly
— Line a 20 cm diameter ring with acetate tape. Arrange a sheet of sponge cake, soak well and pour out the cherry compote. Close with another sheet of sponge cake and soak. — Keep in the freezer.
— Line a 22 cm diameter ring with acetate tape. Pour in the mousse, introduce the previous core and freeze.
— Glaze the cake once frozen and decorate.
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