White Sacher and happy birthday to me :)
After the classic version, I couldn't not try the white Sacher to celebrate my birthday (birthday girl! :))
There would be a lot to tell about icings and glazes, but let's postpone to next week ...
On the web there are various recipes for white Sacher. I used the one from Giallo Zafferano, making some minor changes here and there (what a surpise!). For example, for the filling jam you can use a slightly sour one, such as apricot, plum, berries ... I used one with apricots and passion fruit ... excellent! :)
White Sacher
(Doses for a Sacher)
For the sponge cake
160 g of sugar
100 g of medium strength flour
100 g of almond flour
60 g of corn (or potato) starch
7 eggs
40 g of butter
15 g of honey
1 teaspoon of almond extract
For the filling and garnishing
600 g of white chocolate
400 g apricot and passion fruit jam (replaceable with other types, see above)
350 g of fresh cream
40 g of honey
2 g of powdered gelatin
Preparation of the sponge cake
The sponge cake is prepared with the hot method (this is the first time I've tried it, maybe I'll write us a separate post). Break the eggs into a heat resistant bowl (I used the one from my stainless steel standing mixer) and add the sugar and honey. Beat the ingredients with a whisk or a fork and heat the bowl in a bain-marie. As soon as the mixture reaches a temperature of 45 C, remove the bowl from the water bath and put it back on the mixer. Beat the egg mixture with the whisk for 20 min. The mixture must be nice and fluffy.
Stop the planetary mixer, remove the bowl and add the sifted flour and starch, little by little, and stirring gently from bottom to top, so as not to disassemble the mixture. Then add the almond flour, using the same technique.
Preheat the oven to 165 C (Giallo Zafferano recommends 170 C, but I know my oven is quite powerful!).
Melt the butter and add a couple of tablespoons of the batter. Add everything to the rest of the dough.
Pour the dough into a springform pan lined with baking paper and cook at 165 C, in static mode, for 35 minutes (cooking times may vary from oven to oven). Once cooked, remove the sponge cake from the oven and let it cool aside before removing it from the mold.
Preparation of the ganache
Rehydrate the gelatin with a couple of tablespoons of water. Chop the chocolate into a large bowl. Bring the cream to boil, add the gelatin and let it melt. Pour the cream over the chocolate, stirring vigorously. Leave the ganache aside to cool and then transfer it into the fridge for 30 min.
Stuffing and garnishing
Cut the sponge cake in half, lengthwise. Transfer it on a cooling rack if you have one. Fill it with the jam, close it again and brush it with the jam on the outer surface as well. Put the cake in the fridge to dry for 30 min. After this time, remove the cake from the fridge and pour a first layer of ganache over it. Put the cake in the fridge for another 30 minutes, along with the leftover ganache.
Repeat this operation at least a second time (I did a total of 3 coverings), to obtain a thick and uniform cover. Put the Sacher back in the fridge for another 30 minutes and serve fresh.