White Sacher cake

Jan 17, 2017

White Sacher cake


Sponge base
category
ingredients
quantity
Pan di Spagna 100 sponge mix
1000 g
whole eggs
600 g
water
150 g
butter flavouring
5 g

For the filling
ingredients
quantity
apricot jam
to taste

Whisk the Pan di Spagna 100 sponge mix, water, eggs and butter flavouring in a mixer. Fill greased moulds and bake at 200°C for around 20 minutes. Fill as desired with apricot jam.


coating
category
ingredients
quantity
Rio
Rio Blanc spreadable cream
500 g
Bahia white chocolate discs
500 g
orange essence
2 g

Melt the Bahia white chocolate discs and soften the Rio Blanc spreadable cream separately. Combine the two ingredients and mix, adding the orange essence at the end. Place the cake on the special rack and glaze.


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