Mini White Sacher with Almonds
Category: Desserts
Servings: 5
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Sugar | 70g |
| Honey | 1 tbsp |
| All-purpose flour | 70g |
| Almond flour | 45g |
| Berry jam | 200g |
| White chocolate | 600g |
| Fresh cream (liquid) | 320g |
| Glucose syrup | 15g |
| Gelatin sheets | 8g |
Instructions:
-
Prepare the sponge cake:
Start by making the sponge cake batter. In the bowl of a stand mixer (or using an electric whisk), beat together the eggs, sugar, and honey until the mixture is smooth and well-combined. Transfer the batter into a piping bag. -
Shape the sponge cake:
Place five 7.5 cm diameter and 4.5 cm high metal rings on a baking sheet lined with parchment paper. Line the sides of each ring with a strip of parchment paper about 5 cm high. Pipe the sponge cake mixture into each ring, filling them about ¾ full. -
Bake the sponge cakes:
Preheat the oven to 175°C (static mode) or 155°C (fan mode). Bake the cakes for 35 minutes (or 25 minutes if using a fan oven), checking for doneness by inserting a toothpick into the center; it should come out clean when ready. Once baked, remove the cakes from the oven and let them cool down. -
Make the glaze:
While the sponge cakes cool, prepare the white chocolate glaze. Soak the gelatin sheets in cold water for about 10 minutes. Chop the white chocolate into small pieces and heat the fresh cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and stir gently until fully melted. -
Add the gelatin:
Once the chocolate and cream are well combined, add the gelatin sheets that have been drained of excess water. Stir to dissolve the gelatin completely. Cover with plastic wrap and set aside to cool. -
Assemble the mini sachertortes:
Once the sponge cakes are cool, carefully remove them from the metal rings along with the parchment paper. Take the bottom sponge disc of each cake and spread a generous spoonful of berry jam on top. Add another sponge disc on top of the jam. -
Glaze the cakes:
Brush the top of each cake with the remaining berry jam and chill in the refrigerator for 5 minutes to set. After that, cover the cakes with the white chocolate glaze. Allow the glaze to set for a few more minutes before serving. -
Final touch:
After the glaze has set, your Mini White Sacher Cakes with Almonds are ready to enjoy. Serve chilled or at room temperature for a delightful, elegant dessert perfect for any occasion.
This delicious dessert combines the richness of white chocolate with the delicate flavor of almond sponge cake, making it a perfect treat for those with a sweet tooth. Enjoy these mini Sachertortes for a special occasion or whenever you’re craving something indulgent!
