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TART SACHER

Tarta sacherjulia

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Page 1: Tarta sacherjulia

TART SACHER

Page 2: Tarta sacherjulia

INGREDIENTS: 125 g of almonds 100 grams of flour 100g icing sugar 100 gr sugar normal 100 g butter or margarine 6 eggs 150g chocolate

(Chocolate fondant or 70% cacao)

1 sachet of baking powder or baking powder (16 grams)

1 pinch of salt

coverage: 150g chocolate

(Chocolate fondant or 70% cacao)

125 gr of cream 30 g butter or

margarine

Page 3: Tarta sacherjulia

PREPARATION OF SACHERTORTE

PREPARATION OF SACHERTORTE:WE TOASTED ALMONDS, CHOP AND RESERVE. IN A LARGE BOWL PUT THE BUTTER OR MARGARINE IS AT ROOM TEMPERATURE, AS AN OINTMENT, AND WE BEAT SOME RODS AND MIX WELL WITH THE POWDERED SUGAR.

PREPARATION OF SACHERTORTE:WE TOASTED ALMONDS, CHOP AND RESERVE. IN A LARGE BOWL PUT THE BUTTER OR MARGARINE IS AT ROOM TEMPERATURE, AS AN OINTMENT, AND WE BEAT SOME RODS AND MIX WELL WITH THE POWDERED SUGAR.

Page 4: Tarta sacherjulia

We melt the chocolate in a double boiler or in the microwave (a good choice is to do it in the defrost function) and add to the butter, mix well and add the egg yolks one at a time, and continue mixing. We incorporate the chopped almonds and finally the salt, flour and yeast. Finally we add the egg whites until stiff assemble with normal sugar and mix gently.

Page 5: Tarta sacherjulia
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POUR THIS MIXTURE INTO A GREASED PAN AND BAKE ABOUT 40 MINUTES AT 170 º C. REMOVE AND LET COOL. WE START IN HALF AND PUT A LAYER OF APRICOT JAM.

Page 7: Tarta sacherjulia

PUT IN A SAUCEPAN OVER LOW HEAT CHOCOLATE WITH BUTTER OR MARGARINE AND CREAM AND MELTED AND POUR OVER THE CAKE, COVERING THE WHOLE OF IT. WE KEEP IT IN THE FRIDGE FOR A WHILE BUT WE WILL REMOVE IT BEFORE SERVING TO ENJOY ITS FLAVOR.

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JULIA RODRIGUEZ CABEODELICIOUS :)