Essentials

BISCUITS, PASTRIES & BASICS

SACHER SPONGE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 500 g
    • P125 Coeur de Guanaja 80%
  • 860 g ALMOND PASTE FROM PROVENCE 70 %
  • 260 g Sugar
  • 420 g Egg yolks
  • 300 g Eggs
  • 500 g Egg whites
  • 260 g Sugar
  • 125 g Pastry flour
  • 170 g Clarified butter
Select your mixture’s total weight
For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of sugar to 300 g for both quantities.

Recipe

Combine the almond paste with 260 g of sugar, gradually add the eggs and egg yolks, beating until you reach the ribbon stage.

Whip the egg whites to soft peaks, incorporating the 260 g of sugar gradually.

Sift the flour. Melt the P125 COEUR DE GUANAJA and butter together; and then stir a little bit if the meringue into it in order to lighten the texture. Combine the chocolate mixture with the almond mixture. Fold the flour in followed by the rest of the meringue.

Spread 900 g per tray.

BAKING: Bake in tins, molds, cake rings or on trays at 180/200° C (356/392° F) with the vent closed.

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