WHITE SACHER

Difficulty Medio
Preparation 30–35 min
Cooking 20 min

SPONGE CAKE BASE

Ingredients

PAN DI SPAGNA 100 1000g
Whole eggs 600g
Water 150g
Butter flavor 5g

Preparation

FILLING
In a stand mixer fitted with the whisk attachment, whip Pan di Spagna 100, water, eggs, and butter flavoring. Pour into previously greased molds and bake at 200°C for about 20 minutes. Fill as desired with apricot jam.

FILLING

Preparation

COVERING
Melt the Bahia white disks and separately soften the Rio Blanc cream. Combine the two ingredients and mix, adding the orange essence last. Place the cake on the appropriate rack and glaze.