sacher cake with white sponge with thermomix

Preparation of sacher cake with white sponge cake with thermomix

1. Separate yolks from whites, with a clean and dry glass, place the butterfly on blades, mount the whites,
2. 3 minutes / Speed ​​3.5
3. now we add the 60 gr white sugar through the vowel, without stopping the machine, another 3 or 4 min at the same speed. Pick up and reserve
4. Sift the flour, yeast and salt,
5. *10 seconds / Speed ​​8
6. set aside and reserve
7. Place the butterfly on blades, add the diced butter and the 60 gr icing sugar,
8. 1 minute / Speed ​​3.5
9. We turn on the oven at 175 °, heat up and down
10. Melt the chocolate in the microwave, reserve. We introduce the yolks to the creamed butter one by one, until the first one is not integrated, we do not add the next one, we mix to
11. *Speed ​​3.5, / without stopping the machine.
12. Now add the melted chocolate, mix
13. 30 seconds / Speed ​​3
14. Pour into a large bowl, add a little of the egg whites, mix with enveloping movements, now the reserved dry ones, incorporate with enveloping movements, little by little we add the remaining egg whites, mix with encircling movements. We introduce the mold, we bake about 45 min, after checking the toothpick, it comes out clean.
15. Turn off and let cool on rack

SYRUP

1. Heat the water together with the jam, and add the liqueur. Pick up and reserve
2. When the cake has cooled, we remove the chepita with a lyre or knife, we also cut it in half. Let’s syrup the first disc of sponge cake, mix the jam with the water, stir, now strain this, and with the thickest that we have left in the strainer, fill the cake, place the other disc of sponge cake, syrup, and with the jam more fluid that has remained from having cast it, with the help of a spatula, we spread the surface and sides. Let dry at room temperature, about 2/3 hours

DECK

1. Melt the chocolate in a bain-marie, when melted, add the oil, stir. Pour into a jar and let the temperature drop a bit.
2. After the drying time of our cake, we place it on a rack and pour the chocolate over the surface and sides. Let dry in the fridge
3. Melt the white chocolate for a few seconds and place it in a pastry bag, making a tiny cut at the tip of the bag.
4. Take the cake out of the fridge and finish decorating. There my pulse has failed me,,,, anyway,, it looks more natural, as my husband says and not done with machines.
5. We plate and serve
6. IT ONLY REMAINS ENJOY, GOOD APPETITE.