Sacher Mix II

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

Mixing

Modified creaming method

  1. Cream the butter and sugar. Add the egg yolks as in the basic creaming method.
  2. Whip the egg whites and sugar to a stiff meringue.
  3. Sift together the flour and cocoa powder. Mix in the almonds.
  4. Fold the meringue and dry ingredients alternately int