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 |
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
- 150 g mascarpone cheese
- 150 g whipped cream
- 1 tsp vanilla paste
- Preheat oven to 160°C
- Butter and flour 20 cm round cake tin (lining with baking paper if you wish).
- Cream butter with 100 g of icing sugar.
- Add egg yolks gradually to butter and sugar mixture.
- Add 1 tbsp rum to mixture and stir lightly.
- Whisk egg whites until frothy, then slowly add the remaining 40 g of icing sugar (while whisking) until stiff.
- Fold the egg whites into remaining mixture alternately with the flour, and pour into the prepared tin.
- Bake for about 50 to 55 minutes.
- 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 with Marscarpone Cream Icing |
I don't actually like chocolate cakes, so this looks awesome to me!
ReplyDeleteYou should totally adapt it to be gluten-free and vegan :D
DeleteI 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!
ReplyDeleteMy modifications render some recipes unrecognisable, and sometimes cause them to fail completely.
DeleteThankfully this one turned out well :)
OMG OMG this cake looks amazing!!! I can't wait to try this recipe :) WELL DONE!
ReplyDeleteThank you! Let me know how it goes for you :)
ReplyDelete