White Sacher – Misya recipe
First, prepare the sponge cake: start whipping the eggs in a heat -resistant bowl, then incorporate sugar, salt and honey and continue whipping.
Move the bowl on a slightly larger pot with a little water inside (the bowl must not touch the water, but be heated only by the steam), put on the fire and let it heat up to 45 ° C (if you do not have a kitchen thermometer, test the temperature with a finger: it must be pleasantly warm but not boiling), then remove from the fire and mounted for 20 minutes at average speed: you will have to get a clear and very swollen mixture, tripled volume.
Sift the flours and mix them with each other, then incorporate them to the eggs, mixing gently with a spatula, with a movement from the bottom up to make them dismantle as little as possible.
Dissolve the butter (in the microwave or bain -marie), incorporate us the aroma of almond and 2 tablespoons of compound, then add it to the remaining dough, always mixing gently.
Transfer the mixture to the buttered and floured mold and bake for about 35 minutes in a preheated static oven at 170 ° C, then take outflow and let it cool completely.
Leave the fish glue to soak in cold water for 10 minutes.
In the meantime, heat the cream and glucose in a saucepan until the boil flies, then turn off and incorporate the chocolate into small pieces, mixing immediately.
When it is well dissolved, also add the gelatin after draining it and slightly squeezed, mixing until it melts completely.
Blend with a minipimer to ensure that the glaze is completely smooth, but try not to incorporate air (so that bubbles are not created).
(If you think you have incorporated the glaze, pass the glaze through a strainer to eliminate them.)
Move to a bowl, cover with cling film for contact and let cool at room temperature and then cool in the fridge.
Take the sponge cake back, turn it out and cut it horizontally into 3 discs.
Place the upper disc for base on a wire rack, stuffed with half of the jam, cover with the central disc, stuffed with the remaining jam (except the spoon put aside) and close with the third disc.
Mix the jam put aside with a little water and use it to brush surface and edges of the cake, then let it rest in the fridge for 30 minutes.
Take the cake, take the glaze again, arrange a plate or a tray under the wire rack and pour half the icing on the cake, covering well surface and edges.
Leave to rest in the fridge for at least 30 minutes or until it has firm up, then repeat the operation with the remaining glaze and let it rest in the fridge again, for at least 1 hour (or until the icing has been dried).
Collect the fallen glaze from the wire rack, put it in a sac-à-poche with small and smooth spout and decorated with the writing Sacher, then adding sugars to taste if you like it.
The white sacher is ready, you just have to serve it.
