Black forest with a sacher heart
LIuís Costa reinvests the great classic of German patisserie, the work of the pastry chef Josef Keller, with a version that puts all the emphasis on the inside of the Sachertorte sponge.
Recipe
sachertorte
ingredients | preparation |
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— Blanch the yolks and sugars, add the sifted dry ones. |
cocoa syrup
ingredients | preparation |
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— Boil everything and keep in the fridge. |
cherry compote
ingredients | preparation |
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— Mix the pectin with part of the sugar and add to the mixture at about 40ºC.Boil everything and set aside for assembly |
cream mousse
ingredients | preparation |
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— Boil everything except the frothy cream. |
assembly
— Line a 20 cm diameter ring with acetate tape. Arrange a sheet of sponge cake, soak well and pour out the cherry compote. Close with another sheet of sponge cake and soak. — Keep in the freezer. |