Gastronomixs

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.

Sacher torte with a lubeca marzipan base

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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.

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