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http://www.lifestylefood.com.au/recipes/10781/sacher-and-raspberry-cake

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Sacher and Raspberry Cake

Ingredients

  • For the syrup:

  • For the ganache:

  • For the decoration:

Method

  • 1.

    To make the syrup, place the water in a saucepan and bring to the boil. Add the sugar and stir till dissolved. Cool and chill in the fridge for 30 mins.

  • 2.

    Meanwhile, make the ganache. Place the couverture in a heatproof bowl. Place the cream in a saucepan and bring to the boil then remove from the heat. Pour over the couverture and stir until the mixture is smooth. Leave to cool

  • 3.

    Transfer cooled ganache into a piping bag

  • 4.

    Remove the chilled syrup from the fridge. Dip the sponge cake disc in the syrup and place in the base of a round 20cm springform cake tin

  • 5.

    Pipe a third of the ganache on top and scatter over a handful of Framboise soaked raspberries. Pipe another third of ganache over the raspberries.

  • 6.

    Dip the second sponge disc in the remaining syrup and place over the raspberry and ganache layer. Pipe the remaining ganache over the top and smooth evenly with a palette knife.

  • 7.

    Chill the cake in the fridge for 4 hours then remove it from the tin

  • 8.

    To make the decoration; break the chocolate into pieces and place in a heatproof bowl set over a saucepan of gently simmering water. Stir until melted

  • 9.

    Use a cellophane cake decoration strip to make the decoration for the sides of the cake. Place the strip on a flat work surface, paint the melted chocolate over it and then immediately wrap around the cake, chocolate side inwards and leave to cool.

  • 10.

    Shave some chocolate from the couverture block and sprinkle over the cake; scatter framboise soaked raspberries over the top.

  • 11.

    Carefully peel the cellophane strip off the cake and serve

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Sacher and Raspberry Cake.

 
 

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