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Wayne Gisslen

Sachertorte

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

  • 1 baked Sacher cake
  • Dessert syrup flavored with kirsch
  • Apricot jam
  • Ganache

Method

Procedure

  1. Trim the cake, if necessary, and cut it into 2 layers. Moisten both layers with kirsch syrup.
  2. Sandwich the layers together with a layer of apricot jam.
  3. Mask the top and sides of the cake with ganache, spreading it perfectly smooth.
  4. Chill the cake until the ganache is firm.
  5. Place the cake on a wire rack on a tray

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