Sachertorte Diabetes
Cakes in formCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Sachertorte Diabetes
| Apricot jam | ||
| Couverture chocolate | ||
| 1 | tbsp | Water |
| 100 | g | Atwel ® |
| 150 | g | Wheat flour |
| 150 | g | Margarine |
| 150 | g | Dark chocolate |
| 50 | g | Sugar |
| 6 | Eggs (size 2) |
Instructions for Sachertorte Diabetes
To prepare the Sachertorte Diabetes recipe, please follow these instructions:
Melt the chocolate together with 1 tbsp. water. Stir the margarine and half of the sugar and Atwel® Stir the egg yolks one at a time. Stir the melted chocolate in. Stir the flour in.
Whip egg whites very stiff. Whip the rest of the sugar and Atwel® i. Mix gently coconut dough with egg whites.
Bring the dough into a greased spring form. Bake at approx. 170 degrees C for approx. 60 min.
Let the cake cool and divide the cake and spread a layer of apricot marmalade. Melt the coating chocolate and pour the cake.
Can be served with whipped cream.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328