GREEN SACHER CAKE

Dec 14, 2016

GREEN SACHER CAKE


FOR THE SPONGE
700 g
icing sugar
150 g
egg yolks
275 g
soft flour
350 g
baking powder
17,5 g
granulated sugar
150 g
egg whites
325 g
vanilla
1 g

Whisk the Risolì with the icing sugar and vanilla, add the yolks and mix with the whipped egg whites with the granulated sugar, alternating with the flour and baking powder. Pour into the greased and floured cake tins, bake at 170°C for around 20 minutes.


FOR THE GLAZE
water
900 g
fructose
650 g
maltitol
225 g
glucose syrup
250 g
700 g
rice starch
60 g
corn starch
60 g
gelatine sheets
45 g
soya lecithin
35 g
pistachio paste
250 g

Boil the water, fructose and glucose syrup. Pour in the starches mixed with the maltitol to avoid lumps, thicken and remove from the heat. Add the gelatine sheets and soya lecithin, then using a hand blender, mix in the Risolì and pistachio paste.


FOR THE LIMONCELLO SYRUP
70% liquid sugar
450 g
water
450 g
limoncello
100 g

Cut the sponge in half and soak with the limoncello syrup, made by mixing the liquid sugar, water and limoncello. Lastly, fill with the raspberry jam. Cool and glaze with the pistachio glaze. Add the ground nuts where it meets the base and decorate as desired.


FOR THE TOPPING
raspberry jam
350 g
ground pistachios
400 g
fresh raspberries
9

PORTIONS:
4 18 cm cakes

BAKING
170° for 20 minutes

STORAGE
3 days at +4°C

STORAGE AT -18°C
1 month