ø Sacher - Martin Braun KG

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ø Sacher

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ø Basic recipes for sponge
26 cm Ø (10 1/2 in) 5 cm high (2 in)
1 ø2 Recipe for a sacher sheet
600 g (1 lb 5 oz) Sacher Mix Mix ingredients
300 g (10 1/2 oz) Eggs together for 6 min.
50 g (1 3/4 oz) Water on second speed.
ø Bake at 180 °C (356 °F) for approx. 45 min.
1 Chocolate cream
100 g (3 1/2 oz) Alaska-express Chocolate Dissolve the
130 g (4 1/2 oz) Milk 25 °C (77 °F) Alaska-express Chocolate
20 g (3/4 oz) Dessert Paste Rum in the milk, flavor with
500 g (1 lb 11/2 oz) Whipped fresh cream Dessert Paste Rum
(unsweetened) and fold in the fresh cream.
2 Jelly glaze
100 g (3 1/2 oz) Claro
400 g (14 oz) Sugar boil together
1000 g (2 lb 3 oz) Water
ø Spread the raspberry jam onto the shortpastry base.
ø Place a ring (that has been oiled and dusted with icing sugar) around the base.
ø Using the chocolate cream and the Sacher sponges set together as a torte.
ø Put the frozen fruits that have been rolled in the Kabi on top and coat with
the jelly glaze.
ø Leave in the fridge for approx. 1,5 hours to set, remove the ring and decorate
the sides with the almonds.
ø4 Bohemian Slice Tray 24 x 44 cm (9 1/2 x 17 1/2 in) = 33 pcs.
Your BRAUN Partner:
24 x 44 cm (9 1/2 x 17 1/2 in)
1200 g (2 lb 10 oz) Sacher Mix Whip all ingredients
700 g (1 lb 8 1/2 oz) Eggs together for 6 min.
100 g (3 1/2 oz) Water on second speed.
ø Bake at 230 °C (446 °F) for approx. 6–8 min.
ø3 Sacher-Fruit-Torte 1 Torte at 26 cm Ø (10 1/2 in)
1 Shortpastry base
2 Sacher sponges 1 cm (approx. 1/3 in ) thick
40 g (11/2 oz) Raspberry jam
750 g (1 lb 10 oz) Chocolate cream 1
approx. 20 g 3/4 oz) Kabi
approx. 240 g (8 1/2 oz) Jelly glaze 2
30 g (1 oz) Roasted flaked almonds
1 Shortpastry base
3 Sacher sheets 1 cm (approx. 1/3 in) thick
90 g (3 1/4 oz) Apricot jam
220 g (7 1/2 oz) Chocolate cream 1
1050 g (2 lb 5 oz) Vanilla cream 2
900 g (2 lb) Thickened sour cherries 3
300 g (10 1/2 oz) Jelly glaze 4
1 chocolate cream
160 g (5 1/2 oz) Schokobella Whip together
60 g (2 oz) Butter till smooth.
2 vanilla cream
750 g (1 lb 10 oz) Cold water Whip together
300 g (10 1/2 oz) Frio till smooth.
3 sour cherries
150 g (5 1/4 oz) Kabi Mix the Kabi and
250 g (8 3/4 oz) Sugar sugar together, stir into
1 liter (2 lb 3 oz) Cherry juice the juice and then fold
500 g (3 lb 4 1/2 oz) Cherries in the cherries.
4 jelly glaze
100 g (3 1/2 oz) Claro
400 g (14 oz) Sugar Boil together.
1000 g (2 lb 3 oz) Water
ø Spread the apricot jam onto the shortpastry base and cover with a Sacher
sponge, cover with the chocolate cream and place another sponge on top.
ø The second sponge is then covered with the vanilla cream and that is
covered with the third Sacher sponge.
ø The sour cherries are spread on top and then glazed with the jelly.
MARTIN BRAUN KG · Hanover · Germany
Internet: http://www.martinbraun.de
E-mail: info@martinbraun.de
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