The famous Austrian Sacher cake from Pastry Chef Alexander Seleznev Monaco The famous Austrian Sacher cake from Pastry Chef Alexander Seleznev Monaco Le celebre gateau autrichien Sacher du chef patissier Alexander Seleznev Monaco Ingredients: For the sponge cake: 120 g chocolate not less than 55% 120 g butter Separate 6 eggs into yolks and whites. Divide 120 g sugar in half 120 g flour a pinch of salt Soaking: 200 g apricot jam 2 tbsp. lemon juice, 70 g water Ganache: 200 g cream 33-35% 300 g chocolate not less than 55% For the sponge cake: melt 120 g chocolate in a water bath, add 120 g butter and stir until the butter is dissolved in the chocolate, remove from the water bath. Separate 6 eggs into yolks and whites. Divide 120 g sugar in half. Beat the yolks with half the sugar and beat the whites separately with half the sugar. Add the beaten yolks to the melted chocolate with butter, then the beaten whites and finally 120 g flour, mix and put in a 22 cm form. Bake at 180 degrees for 40 minutes, cool. Add 2 tbsp. lemon juice, 70 g water to 200 g of apricot jam and bring to a boil. Cut the biscuit into small pieces, soak it in hot jam and glue it together, glaze with ganache. Ganache: bring 200 g of cream to a boil and pour into 300 g of chocolate, mix The famous Austrian Sacher cake from Pastry Chef Alexander Seleznev Monaco ingredients: For the biscuit: 120 g of chocolate 55% 120 g of butter Divide 6 eggs into yolks and whites. Divide 120 grams of sugar in half 120 g of flour a pinch of salt Impregnation: 200 g apricot jam 2 tbsp lemon juice, 70 g water Ganache: 200 g cream 33-35% 300 g chocolate 55% For the biscuit: melt 120 grams of chocolate in a water bath, add 120 grams of butter and mix until the butter dissolves in the chocolate, remove from the water bath. Divide 6 eggs into yolks and whites. Divide 120 grams of sugar in half. Beat the yolks with half the sugar and whisk the whites separately with half the sugar. Add the beaten yolks to the melted chocolate with butter, then the beaten whites and at the end 120 grams of flour, mix and put in a 22 cm mold. Bake at 180 degrees for 40 minutes, cool. Add 2 tablespoons of lemon juice, 70 grams of water to 200 grams of apricot jam and bring to a boil. Cut the biscuit in half, soak it with hot jam and glue it together, glaze it with ganache. Ganache: bring 200 grams of cream to a boil and pour into 300 grams of chocolate, mix Le celebre gateau autrichien Sacher du chef patissier Alexander Seleznev Monaco ingredients: Pour biscuit : 120 gr de chocolat 55% 120 gr de beurre 6 oeufs divises en jaunes et blancs. 120 gr de sucre divise en deux 120 gr de farine une pincee de sel Impregnation: 200 gr de confiture d'abricot 2 cuilleres a soupe de jus de citron, 70 gr d'eau Ganache: 200 gr de creme 33-35% 300 gr de chocolat 55% Pour le biscuit: faire fondre dans un bain-Marie 120 g de chocolat, ajouter 120 g de beurre et premeshayte jusqu'a dissolution du beurre dans le chocolat, retirer du bain-Marie. 6 oeufs divises en jaunes et blancs. 120 gr de sucre divise en deux. Battre les jaunes avec la moitie du sucre et battre les blancs separement avec la moitie du sucre. Dans le chocolat fondu avec du beurre, introduire les jaunes d'?ufs battus, puis les blancs d'?ufs battus et a la fin de 120 gr de farine, melanger et mettre dans un moule de 22 cm. Cuire au four a 180 degres 40 min, refroidir. Dans 200 gr de confiture d'abricot, ajouter 2 cuilleres a soupe.L. jus de citron, 70 gr d'eau et porter a ebullition. Couper le biscuit poplam, tremper avec de la confiture chaude et coller les uns avec les autres, jeter la ganache. Ganache: 200 gr de creme porter a ebullition et verser dans 300 gr de chocolat, melanger