TORTA MEDENO SRCE
Biskvit
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180 g putera, sobne temperature
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180 g kristal šećera
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8 žumanaca
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250 g mlevenih oraha
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4 mlevena keksa tipa Petit Beurre (oko 30 g)
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3–4 pune kašičice kvalitetnog cimeta
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12 g praška za pecivo
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2 vanil šećera
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180 g otopljene čokolade za kuvanje
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Šam od 8 belanaca
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Prstohvat soli
Sloj od džema
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380 g džema od kajsije
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5–7 kašika vode
Čokoladna glazura
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200 g čokolade za kuvanje
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70 g putera
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1 kašika šećera
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1 kašika mleka
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1 kašika ulja
Biskvit
U posebnoj posudi sjedinite sve suve sastojke: mlevene orahe, mleveni keks, vanil šećer, prašak za pecivo i cimet.
Rernu zagrejte na 170 °C (bez ventilatora).
Mikserom umutite puter i šećer dok ne postanu penasti. Dodajte žumanca i nastavite mućenje dok se masa potpuno ne poveže. Zatim dodajte suve sastojke i kratko mutite, pa sipajte otopljenu čokoladu i mutite dok ne dobijete jednoličnu smesu.
Belanca sa prstohvatom soli umutite u čvrst šam. Šam dodajte u smesu postepeno, po 2–3 kašike, uz mućenje na najmanjoj brzini, samo da se masa ujednači. Mešajte uvek u istom smeru, kako bi smesa ostala vazdušasta.
Dno pleha sa pomičnim dnom prečnika 25 cm obložite papirom za pečenje, a obod premažite puterom. Sipajte smesu u pleh i poravnajte.
Pecite na 170 °C oko 60 minuta. Nakon pečenja ostavite tortu da se ohladi. Skinite obruč, izvrnite tortu naopačke na tacnu i preko papira (koji ne skidate) stavite veću tacnu sa blagim opterećenjem (npr. dve litre mleka), kako bi se torta izravnala. Ostavite tako oko 60 minuta.
Sloj od džema
U manjoj šerpici zagrejte džem sa vodom dok ne provri. Skinite papir sa torte i pažljivo je prerežite horizontalno na dva jednaka dela. Polovinu džema premažite preko donje polovine, zatim tortu ponovo spojite, a ostatkom džema premažite celu tortu.
Obratite pažnju da uklonite eventualne komadiće voća iz džema, jer mogu smetati glazuri. Tortu sa tacnom stavite u zamrzivač na 15 minuta.
Glazura
Na pari otopite čokoladu, šećer, puter, mleko i ulje, mešajući dok ne dobijete glatku i sjajnu glazuru. Širokim nožem, brzim i sigurnim potezima, prelijte glazuru preko ohlađene torte.
Ako vam ostane malo čokolade, sipajte je u čvrstu kesicu, sačekajte da se malo prohladi ali da ostane tečna, pa odsecite vrh i ispišite dekoraciju (npr. Sacher ili neko ime) po torti.
SACHER TORTE
Ingredients
Cake
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180 g butter, room temperature
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180 g sugar
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8 egg yolks
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250 g ground walnuts
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4 ground Petit Beurre biscuits or 30 g butter cookies
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3–4 full teaspoons ground cinnamon
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12 g baking powder
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1 tablespoon vanilla sugar
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180 g dark unsweetened cooking chocolate, melted
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8 egg whites
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A pinch of salt
Apricot Layer
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380 g apricot jam
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7 tablespoons water
Chocolate Glaze
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200 g dark unsweetened cooking chocolate
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70 g butter
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1 tablespoon sugar
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1 tablespoon milk
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1 tablespoon oil
Combine all dry ingredients in a bowl: ground walnuts, ground biscuits, vanilla sugar, baking powder, and cinnamon.
Preheat the oven to 170°C (no fan).
Using an electric mixer, beat the butter and sugar for about 1 minute, until creamy. Add the egg yolks and continue mixing for another 2–3 minutes, until fully incorporated.
Add the dry ingredients and mix briefly. Pour in the melted chocolate and mix until the batter is smooth and evenly colored.
Whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture, a few tablespoons at a time, mixing on the lowest speed or by hand, always in the same direction, just until combined.
Line the bottom of a 25 cm round springform pan with baking paper and butter the sides. Pour the batter into the pan and level the surface.
Bake for 60 minutes, then remove from the oven and allow to cool.
Release the sides of the pan, invert the cake onto a tray, and remove the pan bottom, leaving the baking paper on top. Place another tray over the cake and add a light weight to gently level it. Let cool completely.
Apricot Layer
Heat the apricot jam and water in a small saucepan until it comes to a boil. Remove from heat.
Remove the baking paper from the cake and slice it horizontally into two equal layers. Spread half of the jam over the bottom layer. Place the top layer back on and pour the remaining jam over the entire cake, spreading evenly.
Place the cake (on its tray) in the freezer for 15 minutes.
Chocolate Glaze
Melt the chocolate, butter, sugar, milk, and oil in a double boiler until smooth and glossy. Pour the chocolate over the chilled cake and, using a wide knife or spatula, quickly spread it evenly over the top and sides.
