Rebel Sacher Torte

Rebel sachertorte

Ingredients icon-ingredients

*For a 18cm diameter cake tin or ring.

  • Chocolate sablé breton

  • 70g Butter

  • 38g Rice flour

  • 38g Almond flour

  • 1 pinch of Salt

  • 7g Baking powder

  • 20g Cocoa powder

  • 32g Yolks

  • 70g Sugar

  • Apricot cream

  • 125g Apricot juice

  • 80g Sugar

  • 25g Corn starch

  • 2uds. Yolks

  • 15g Butter

  • 30g Helios PuraFruta Apricot

  • 20g Cream

  • Chocolate cremeux

  • 100g Cream

  • 25g Sugar

  • 105g Dark Chocolate 70%

  • 25g Cream


  • For the chocolate sablé breton.

  • 1.Work the butter until "cream texture", put in a bowl together with the rice flour, the almond flour, the salt, the baking powder and the cocoa.

  • 2.Work a bit, only until the ingredients are integrated.

  • 3.Beat the yolks with the sugar, and add to the previous mixture.

  • 4.Mix all the ingredients gently until you get a homogeneous dough.

  • 5.Wrap the dough in a film plastic and leave to rest in the refrigerator for at least 2 hours. It is important that the dough is cold to be able to stretch it.

  • 6.After this time, stretch the dough with the help of a roller on a Silpat (non-stick silicone mat). Give it a thickness of about half centimeter.

  • 7.Cut the dough with a 18cm diameter cake tin or ring and place the dough inside the ring.

  • 8.Preheat the oven and bake at 170ºC for approximately 15 minutes.

  • 9.Leave it to cool and set it aside.

  • For the apricot cream.

  • 1.Put the apricot juice, sugar and corn starch in a saucepan and mix well with a whisk. Add the yolks, mix, and put the whole to heat.

  • 2.Without stopping to stir, heat until it thickens.

  • 3.Pour the cream immediately into a bowl and let cool. When their temperature drops, to 40ºC approximately, incorporate the butter, integrate well and cover with plastic film "to skin" (the film should touch the cream to prevent crusting). Let cool and put in the refrigerator until it is completely cold.

  • 4.When the cream is completely cold, stir energetically with a whisk, and add the Helios PuraFruta Apricot. Mix well.

  • 5.Semi-whip the cream (until the consistency starts to get slightly thicker).

  • 6.Add the semi-whip cream to the apricot cream and, with the help of a spatula, combine the two mixtures with enveloping movements.

  • 7.Put in a piping bag with the desired pastry nozzle and reserve.

  • For the chocolate cremeux.

  • 1.Boil the 100g of cream together with the sugar.

  • 2.Pour the cream over the chocolate and mix with a whisk until you get a homogeneous and bright mixture.

  • 3.Let the temperature drop.

  • 4.Semi-whip the 25g of cream (whisk up until the consistency starts to get slightly thicker).

  • 5.When the previous mixture is at 35ºC, add the semi-whipped cream and, with the help of a spatula, integrate the two mixtures with enveloping movements.

  • 6.Let cool.

  • 7.Once cold, put in a pastry bag with the desired nozzle.

  • Final assembly.

  • 1.Alternate the apricot cream and the chocolate cremeux over the baked and cold chocolate sable breton.

  • 2.Put a bit of Helios Apricot Jam in a pastry bag and distribute a few drops on the cake.

  • 3.Finish with a few strips of dried apricots


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