Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup white chocolate chips
- 4 eggs, separated
- 1/4 cup apricot jam
- 1/4 cup water
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- Pinch of salt
Special Equipment Needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease the bottom and sides of the springform pan with butter and line the bottom with parchment paper.
2. In a double boiler or microwave-safe bowl, melt the white chocolate chips and butter together until smooth. Set aside to cool.
3. In a large mixing bowl, beat the egg yolks and granulated sugar together until light and fluffy.
4. Add the cooled white chocolate mixture to the egg yolk mixture and mix until well combined.
5. Sift the flour and salt into the mixture and stir until just combined.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter until just combined.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
11. In a small saucepan, heat the apricot jam and water together until the jam has melted and the mixture is smooth.
12. Brush the top of the cake with the apricot glaze and allow it to cool.
13. In a small mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
14. Spread the whipped cream over the top of the cake.
15. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 330
Fat: 20g
Carbohydrates: 32g
Protein: 5g
Substitutions for ingredients:
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Apricot jam can be substituted with raspberry jam or strawberry jam.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add chopped nuts, such as almonds or hazelnuts, to the batter for added crunch.
- Top the cake with fresh berries or sliced fruit for a pop of color and flavor.
- Drizzle melted chocolate over the top of the cake for added decadence.
Tips and Tricks:
- Be sure to grease the pan well and line the bottom with parchment paper to prevent the cake from sticking.
- Use room temperature eggs for best results.
- Be gentle when folding in the egg whites to avoid deflating the batter.
- Allow the cake to cool completely before adding the whipped cream topping.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Allow the cake to come to room temperature before serving.
Presentation Ideas:
Serve the cake on a cake stand or platter and garnish with fresh berries or a dusting of powdered sugar.
Garnishes:
Fresh berries, sliced fruit, powdered sugar, or melted chocolate.
Pairings:
Coffee, tea, or a glass of milk.
Suggested Side Dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting Advice:
- If the cake is not cooked through, continue baking for an additional 5-10 minutes.
- If the cake is too dry, try adding a bit more butter or a splash of milk to the batter.
- If the cake is too moist, reduce the amount of liquid in the batter or increase the baking time.
Food Safety Advice:
Be sure to store the cake in the refrigerator to prevent spoilage.
Food History:
The Sachertorte is a classic Viennese dessert that was invented in 1832 by Franz Sacher. The original recipe features a rich chocolate cake with a layer of apricot jam and a chocolate glaze.
Flavor Profiles:
This White Chocolate Sachertorte is rich and decadent with a sweet and creamy flavor profile.
Serving Suggestions:
Serve this cake as a dessert after a dinner party or special occasion.
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Region: Austrian