Sacher torte with a lubeca marzipan base
A marbled cake with marzipan as a base, perfect as the foundation for a dessert.
Creation by Tim van Beijnen, van Tim pâtisserie, Waalwijk, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
1600 |
g |
marzipan Lubeca 1:1.5 |
|
1920 |
g |
egg |
|
260 |
g |
flour |
|
48 |
g |
baking powder |
|
880 |
g |
butter |
|
960 |
g |
dark chocolate (67%) |
Preparation method
- Blend the butter until creamy.
- Melt the chocolate and add to the butter (making sure it is at the same temperature).
- Slowly blend the marzipan with the egg, scraping the bowl as needed.
- Fold in the butter-chocolate mixture.
- Sift the flour and baking powder into the mixture.
- Spread in circles on a baking sheet, and bake at 240°C.
Serving suggestions
- Use as a basis for cake desserts.
- As a basic ingredient in a crumble.
- As a component in a composition with cherry, tangerine, raspberry or yoghurt.