Sacher Sponge
- 135 g powdered sugar
- 240 g egg yolks (11)
- 2 eggs
- 112 g flour
- 112 g cocoa powder
- 100 g almond paste
- 360 g egg whites (12)
- 85 g sugar
Chocolate Ganache
- 840 g dark chocolate, cut into small pieces
- 225 g glucose (liquidose)
- 720 g heavy cream
Simple Syrup
- 700 g water
- 700 g sugar
- Optional for sacher add 30gr Kirsch liquor
High-Ratio Sponge Cake
- 600gr cake flour
- 630gr sugar
- 300gr shortening
- 15gr salt
- 30gr baking powder
- 60gr milk powder
- LIG90gr corn syrup
- 540gr cold water
- 300gr eggs (6 pcs.)
- 7.5gr lemon extract
Genoise- Hot Method
- 500 g eggs (10)
- 280 g sugar
- 240 g pastry flour - sifted
- 40 g melted butter
Buttercream
- 160gr water
- 750gr sugar
- 60gr glucose
- 400gr egg whites
- 1250gr butter
Créme Anglaise
- 200gr Yolks
- 200gr Sugar
- 1000gr Milk
- 1 Vanilla bean
scraped