How Should Curtain Hold Backs Be Hung

Sachertorte


INGREDIENTS:

50g of pure cocoa.
150g of flour. 1C
vanilla sugar. 2c
baking powder.
a pinch of salt.
180g of sugar. 120mantequilla
melted.
100ml of milk.
4 eggs.

FILLING:
apricot jam.

SYRUP:
100g of sugar.
1 glass of water.
a small glass of rum.

COVERAGE:
200g of chocolate fondant.
200ml double cream.
75gr of butter.

PREPARATION:

Beat the egg whites with 100g of sugar to snow. Vol
in a separate place the flour, cocoa, baking powder, vanilla sugar, salt and remaining sugar, move to pickup all the ingredients. Add to flour
the 4 egg yolks, milk and melted butter, beat all for a few minutes.
Pour over egg whites, move in a envelope with a spatula so it does not go down.
Grease the mold and pour the dough, place in preheated oven at 180 º foresaw c. Place in a saucepan
ingredients of the syrup and leave the fire until it begins to boil, leave a few minutes over medium heat and remove.
Once the cake out of the oven and let cool, once cool cut in half swim with the syrup and fill with apricot jam.
Melt chocolate with cream and butter in a double boiler, once you are ready to bathe the biscuits with chocolate and let cool.