Sacher cake

Is chocolate cake invented by Franz Sacher in 1832.

Ingredients:

Dough:

  • 130 g of butter
  • 130 g of dark chocolate ( 70% of cacao )
  • 100 g of powdered sugar
  • 6 eggs
  • 80 g of white sugar
  • 130 g of white flour
  • apricot marmalade ( one big glass – 500g )
  • 0’2 dcl of rum

Icing:

  • 150 g of chocolate
  • 75 grams  of coconut shortening ( or butter )

Directions:

Dough:

  1. Preheat the oven to 200°C.
  2. Melt chocolate and butter in a double boiler over hot water.
  3. Remove it from heat and let the mass cool off and add rum.
  4. Add the powdered sugar and the egg yolks little by little while carefully stirring.
  5. Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
  6. Pour batter into a greased spring form pan. Bake at 180°C for 50 to 60 minutes.
  7. Allow the cake to cool completely before removing from pan and before icing.
  8. Once cool remove the cake from pan then slice horizontally.
  9. Warm the apricot jame and insert a filling of warm pureed jam between the layers.

Icing:

  1. Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.

Raffaello cake

If you love raffaello, then this is a perfect cake for you.

Ingredients:

  • Coconut flour
  • Almond flakes
  • Apricot compote

Dough:

  • 10 dkg of Coconut flour
  • 10 dkg of white flour
  • 10 dkg of white sugar
  • 6 whites

Cream:

  • 6 yolks
  • 10 dkg of white sugar
  • 4 big spoons of flour
  • 1 vanilla sugar
  • 3 dl of milk
  • 20 dkg of butter

Directions:

  1. Mix all ingredient for dough together and pour it into a greased and  floured baking tin ( or cake model ) or covered with parchment paper.
  2. Bake for 15 – 20 minutes at 180°C. Meanwhile, prepare the cream.
  3. Mix together Yolks, sugar, flour and vanilla and pour it into milk. When the milk boils put it in margarine and stir for some time.
  4. When it is being made, we mix cream with blender.
  5. We put baked dough in half and moistened both of the half’s with liquid from apricot compote, then spread both half’s with cream and add sliced apricots.
  6. Put the half’s together and spread it with cream and coconut flour.
  7. Put cake in the fridge for some time and then decorate the cake as you wish.

Hazelnuts biscuit with apricot jam

delicious and quickly made

Biscuit

Ingredients:

  • 4 eggs
  • 150g of white sugar
  • 5g of vanilla sugar
  • 2 big tbs of rum
  • 12g of baking powder
  • 200g of white flour
  • 100g of ground hazelnuts
  • 2 dcl of milk
  • Pinch of salt
  • Butter
  • Apricot jam

Directions:

  1. Separate yolks and whites, then make from whites (add them a pinch of salt) hard snow.
  2. Mix together yolks, white sugar and vanilla sugar as long as you don’t get bright yellow mass. Then add to mass rum, flour, baking powder, hazelnuts, milk and snow from whites and mix it gently, but well.
  3. Grease a high baking tin with butter, pour out mass and level it beautifully.
  4. Bake for 30 minutes at 220°C.
Chocolate dressing

Ingredients:

  • 125g of dark (81%) chocolate
  • 2 knife tip of cinnamon

  • 70g of butter
  • 1’5 dcl of milk
  • 2 big tbs of brown sugar

Directions:

  1. Crumble chocolate into pieces and put it to a smaller bowl, add butter and wait for so long until butter and chocolate are not melted, then add cinnamon, sugar and milk and mix it well.
When a biscuit is ready, wait a little that it cools off. Cut it in half (lengthwise) and fatly spread it with apricot jam, then put another half back, so that we get upper part. Then cover all biscuit with melted chocolate and wait to harden.

Cherry cake

Very fresh and delicious,you will love it !

Ingredients:

  • 250 g of Albert biscuits
  • 200 g of butter
  • 100 g of chocolate with hazelnuts
  • 80 g of ground hazelnuts

Filling:

  • 2 packages of vanilla pudding
  • 20 g of cornstarch
  • 5 dl of milk
  • 80 g of brown sugar
  • 2.5 dl of double cream
  • 200 g of mashed cottage cheese
  • ½ kg of cherries ( without stone and halved)
Decoration:
  • 100 g roasted and cracked hazelnuts
  • 20 g  of cherries (whole)
  • 0.03 dl of cherry liqueur
  • 10 g of dark chocolate

Directions:

  1. Melt butter and add crumbled chocolate with hazelnuts, ground Albert biscuits and ground hazelnuts.
  2. Mix all together good and saddle the mass into the model for a cake (diameter 25 cm).
  3. Put it in a refrigerator for about an hour.
  4. Mix together 1dl of milk, vanilla pudding and cornstarch. Boil the milk with sugar and slowly add vanilla pudding with cornstarch. Mix it for so long until you get thick mass.
  5. Wait that mass cool off a bit and than add cottage cheese, beat double cream and cherries.
  6. Coat the dough with stuffing and put all together in refrigerator for four hours.
  7. For decoration melted chocolate and add cherry liquor, than dip cherries into chocolate and decorate cake with them. For last, sprinkle the cake with roasted hazelnuts.
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