MINI SACHERTORTE
SINGLE-PORTION VERSION OF A CLASSIC OF PASTRY TRADITION
Difficulty level
SINGLE-PORTION VERSION OF A CLASSIC OF PASTRY TRADITION
Ingredients
| SFRULLA CHOC | g 1000 |
| eggs - at room temperature | g 600 |
| water | g 100 |
| unsalted butter 82% fat - melted at low temperature | g 200 |
Preparation
Whip all the ingredients, except for the butter, in a planetary mixer for 6-8 minutes.
When done, gently combine the melted butter by hand.
Grease and flour the cake moulds, then cast the whipped mixture inside them.
Bake at 180-200°C for 25-30 minutes.
Ingredients
| CONFETTURA ALBICOCCA | To Taste |
Ingredients
| CHOCOSMART CIOCCOLATO - melted at 32°C | To Taste |
When cooled down, cut the sponge layer into single-portions and fill with CONFETTURA DI ALBICOCCA.
Glaze with CHOCOSMART CIOCCOLATO.
Decorate them with a collar of tempered chocolate and some golden leaves.
Chocolatier and Pastry Chef
