SACHERTORTE MADE WITH SVELTO
RECIPE FOR THE SWEET VIENNESE SPECIALTY
|eggs - at room temperature||g 3400|
|corn starch or potato starch||g 250|
|VIGOR BAKING||g 50|
|CACAO IN POLVERE||g 300|
|unsalted butter 82% fat - melted||g 800|
Whip all the ingredients, except for the butter, in a planetary mixer at medium-high speed for 8-10 minutes.
When done, gently combine the melted butter by hand.
Grease and flour the cake moulds, then fill them for 2/3 of their volume with the whipped mixture.
Bake at 180-190°C for 25-30 minutes.