Wednesday, July 11, 2012

Sacher Cake with Marscarpone Cream Icing

I had some leftover Marscarpone Cream Icing from when I made an Almond, Coffee and Chocolate Tart and thought the best way to use it up was to well, make a cake (because it's completely logical right?) After a bit of searching, I decided to make a traditional Sacher Cake. Alas, I didn't have chocolate on hand, which is surprising in itself, so what resulted was a distinctly non-traditional Sacher Cake, yet a light and fluffy cake that was accented perfectly by the icing

The recipe calls for a tablespoon of rum, which I quite happily added, but I'm sure you could do without the alcohol if you so desired. If you were to go down that avenue, you should perhaps substitute with a strong tasting liquid such as elder-flower cordial to add a little more character to a cake that's simple in the  ingredients it uses, but perfectly textured and flavoured as a result of the not-too-complicated method. 

Preheat oven to 160°C and butter and flour 20 cm round cake tin (lining with baking paper if you wish).. Cream butter with 100 g of icing sugar and then add egg yolks gradually to butter and sugar mixture. Add 1 tbsp rum to mixture and stir lightly.



Butter, Sugar and Egg Yolks
Whisk egg whites until frothy, then slowly add the remaining 40 g of icing sugar (while whisking) until stiff.

Whipped Egg Whites

Fold the egg whites into remaining mixture alternately with the flour, and pour into the prepared tin.
Bake for about 50 to 55 minutes.


Cake Batter

When baked. allow to cool in an open oven for 2 minutes, than remove to cooling rack. Make the icing while you wait for the cake to cool; whisk the thickened cream to a soft peak, then add the vanilla & mascarpone gently. Spread on top of the cake and enjoy!


Sacher Cake (without Chocolate)


Sacher Cake with Marscarpone Cream Icing
Adapted from Cake Italy

Ingredients:

Cake
  • 140 g butter
  • 140 g icing sugar
  • 140 g plain flour, twice sifted
  • 6 eggs, separated
  • 1 tbsp rum
Icing
  • 150 g mascarpone cheese 
  • 150 g whipped cream 
  • 1 tsp vanilla paste
Method:
  1. Preheat oven to 160°C
  2. Butter and flour 20 cm round cake tin (lining with baking paper if you wish).
  3. Cream butter with 100 g of icing sugar.
  4. Add egg yolks gradually to butter and sugar mixture.
  5. Add 1 tbsp rum to mixture and stir lightly.
  6. Whisk egg whites until frothy, then slowly add the remaining 40 g of icing sugar (while whisking) until stiff.
  7. Fold the egg whites into remaining mixture alternately with the flour, and pour into the prepared tin. 
  8. Bake for about 50 to 55 minutes.
  9. When baked. allow to cool in an open oven for 2 minutes, than remove to cooling rack.
  10. Make the icing while you wait for the cake to cool; whisk the thickened cream to a soft peak, then add the vanilla & mascarpone gently.
  11. Spread on top of the cake and enjoy!
Sacher Cake with Marscarpone Cream Icing


6 comments:

  1. I don't actually like chocolate cakes, so this looks awesome to me!

    ReplyDelete
    Replies
    1. You should totally adapt it to be gluten-free and vegan :D

      Delete
  2. I was going to say that doesn't look anything like the Sacher tortes I've had in the past, but it looks like a great cake, traditional or not!

    ReplyDelete
    Replies
    1. My modifications render some recipes unrecognisable, and sometimes cause them to fail completely.

      Thankfully this one turned out well :)

      Delete
  3. OMG OMG this cake looks amazing!!! I can't wait to try this recipe :) WELL DONE!

    ReplyDelete
  4. Thank you! Let me know how it goes for you :)

    ReplyDelete