Sacher with honey
15 servings
300 minutes
Zaher with honey is an exquisite dessert inspired by the classic Viennese cake. It features a rich chocolate sponge soaked in aromatic honey syrup, creamy filling, and apricot jam. The top is covered with glossy chocolate glaze, making it special.
1
Dough for layers. Melt butter (200 g), add chocolate (200 g). Mix flour (100 g), starch, baking powder. Whisk eggs and sugar (200 g) until stable foam forms. Slowly pour melted butter with chocolate into the whipped eggs with sugar using a mixer on low speed. Add the mixed flour, baking powder, and starch. Mix until homogeneous. Pour into a baking pan lined with parchment paper. Bake in the oven for 1 hour at 150 degrees.
- Butter: 300 g
- Chocolate: 450 g
- Wheat flour: 140 g
- Cornstarch: 100 g
- Baking powder: 10 g
- Chicken egg: 8 pieces
- Sugar: 1000 g
2
Cream for the cake. Bring the milk to a boil. Add mixed sugar (125 g) and flour (40 g). Remove from heat and add chocolate (100 g). Add butter (100 g). Add cream (50 g). Mix until smooth.
- Milk: 250 ml
- Sugar: 1000 g
- Wheat flour: 140 g
- Chocolate: 450 g
- Butter: 300 g
- Cream 35%: 150 ml
3
Glaze for the cake. Bring cream to a boil (100 g). Add chocolate (150 g). Mix.
- Cream 35%: 150 ml
- Chocolate: 450 g
4
Soaking syrup for layers. In a saucepan, evaporate 0.5 L of water and 750 g of sugar by 20%. Remove from heat and add honey to taste.
- Sugar: 1000 g
- Honey: 100 g
5
Assembling the cake. Cut off the raised top of the sponge. Slice the sponge in half lengthwise. Place one half in the cake mold and soak it with syrup. Grate the raised top, mix it with cream, and spread it evenly on the first sponge layer. Top with the second sponge layer and soak it with syrup as well. Refrigerate for 2 hours. Coat the cake well with apricot jam (the glaze should not touch the sponge). Pour chocolate glaze over it.
- Apricot jam: 350 g
6
Put it in the fridge to rest.