Sacher torte with a marzipan base
A marbled cake with marzipan as a base, perfect as the foundation for a dessert.
Of course also as foundation for the famous Viennese Sachertorte.
Makes 4500g.
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Ingredients
|
880 |
g |
butter |
|
960 |
g |
dark chocolate (67%) |
|
1600 |
g |
marzipan Lubeca 1:1.5 |
|
1920 |
g |
egg |
|
260 |
g |
flour |
|
48 |
g |
baking powder |
Preparation method
- Blend the butter until creamy.
- Melt the chocolate and add to the butter (making sure it is roughly 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 170°C for 20-30 minuten, depending on the thickness.
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.