APRICOT CHOCOLATE CAKE USING
BOIRON FRUIT PUREE (Inspired by an Austrian classic: The Sacher Torte)
COMPONENTS SACHER CAKE • APRICOT JAM • APRICOT CHOCOLATE MOUSSE • GANACHE GLAZE 1 SACHER CAKE
G
OZ
Cake Flour
120
4.2
Cocoa Powder Dutch Process
120
4.2
360 160
12.7 5.6
G
OZ
Almond Paste 66%
400
14.1
Sugar #1
150
5.3
Whole Eggs Egg Yolks
130 240
4.6 8.5
Egg Whites Sugar #2
Melted Butter
120
4.2
Method: Warm the almond paste in the microwave, using the paddle attachment, mix the almond paste with sugar #1. Add the egg yolks gradually, mix well, add the whole eggs. Mix for 10 minutes. Add the melted butter, cake flour and cocoa powder. In a mixer, make a french style meringue with the egg whites and sugar #2. Fold the the egg whites into cake batter delicately. Fill desired size pan and bake at 170˚C/340˚F.
2 APRICOT JAM Boiron Apricot Puree Crescendo Vanilla Paste Granulated Sugar
G
OZ
500
17.5
1 TSP 1 TSP 90
G
Pectin Apple Cointreau Gelified Alcohol - Optional
OZ
10
0.35
1 TSP
1 TSP
3.2
Method: Heat up the puree with Matisse vanilla to 40˚C/104˚F, mix the sugar with the pectin and add to the puree, bring to a boil and cook one additional minute. Optional: off the stove add the gelified cointreau to enhance flavor of the jam.