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Sacher Torte with Spelt & Honey
(0)
95 min
Under an hour
Knuspr-Küche
Genießen Sie den legendären österreichischen Klassiker in einer bewussteren Variante. Diese Sacher-Torte besticht durch einen saftigen Schokoladen-Dinkel-Korpus, der durch Apfelmark und Honig seine besondere Textur erhält. Umhüllt von einer edlen Glasur aus 85%iger Zartbitterschokolade, ist dieser Kuchen der perfekte Begleiter für anspruchsvolle Genießer, die auf vollen Geschmack bei feineren Zutaten setzen.
Ingredients
Preparation method
Preparation & Dough
First, line a round springform pan (⌀ 22 cm) with baking paper. Preheat the oven to 175 °C top/bottom heat. Separate the eggs: put the egg yolks into a large mixing bowl, fill the egg whites into a tall mixing vessel and chill until use.
Add the soft butter, brown cane sugar, apple puree, baking cocoa, and honey to the egg yolks. Beat everything with a hand mixer for approx. 3–4 minutes until frothy and the sugar has dissolved. Beat the chilled egg whites with a pinch of salt until stiff. First, stir the whole spelt flour into the egg yolk mixture, then carefully fold in the egg whites in two portions.
Baking & Cooling
Pour the dough into the prepared pan and bake in the preheated oven at 170–175 °C for approx. 50–55 minutes. Remove the finished cake base from the oven and let it cool in the pan for at least 20 minutes.
Chef's tip
For the classic Sacher experience, halve the cake base horizontally after cooling and spread with approx. 150 g apricot jam before applying the chocolate glaze.
240 min
Under an hour
