Just finished my Sacher Torte.
I’ll put a method vid together with the recipe.
This is killing me because I’m doing the whole gluten free thing.
At least I get to drink the Drambuie .
Now for the purists out there I used ganache instead of the traditional icing, I personally don’t like the fudgy sugar feel on my teeth. And I also omitted the simple sugar syrup, I did however use heavy glucose and loosened it up with a little hot water and Cointreau . This added moisture through a syrup that would stay in the sponge without adding more sweetness.
In the picture you can see that the apricot filling and syrup still haven’t permeated the whole cake, it’s because it still fresh. Give this cake 24 hours to mature a bit. Bugger this talking about it …. I really want a bite. Where’s the Dambuie bottle.
