Making the Sacher Cake
Melt the chocolate coating together with the butter.
Beat the egg yolks with the invert sugar, then gradually add the chocolate and butter mixture, working at around 40 °C.
Separately, beat the egg whites with the sucrose. Gently fold the two mixtures together and add the previously sifted dry ingredients.
Spread approximately 800 g per mold on a baking sheet measuring 48 × 31 × 1 cm and bake at 190 °C for 6–8 minutes with the vent closed.
Let it cool, then freeze it. Cut it into discs of the desired size.
Prepare the Crispy Topping
Melt the white chocolate and stir in the almond paste, feuilletine, and salt.
Mix until the mixture is smooth, then set aside for assembly.
How to Make Apricot Toffee
Make a dry caramel using sucrose.
In a separate pan, heat the FROTZ Apricot Pulp together with the cream. Gradually pour this hot mixture over the caramel, stirring to ensure it melts properly.
Add the baking soda to help prevent recrystallization, and heat the mixture to 103 °C. Remove from heat and let cool.
Preparing the Apricot Compote
Mix the sucrose with the NH pectin.
Place the diced apricots in a pot along with the FROTZ Apricot Pulp and lemon juice.
When the temperature reaches 40 °C, slowly sprinkle in the sucrose and pectin mixture. Bring to a boil for about 1 minute, stirring constantly.
Remove from the heat and stir in the pre-soaked gelatin. Let it set, then set aside.
How to Make Coconut Namelaka
Lightly boil some of the FROTZ Coconut Pulp along with the glucose, then remove from the heat.
Stir in the pre-soaked gelatin.
Melt the white chocolate and add about one-third of the previous mixture. Emulsify and check that the mixture is around 35 °C.
Gradually incorporate the rest of the mixture and emulsify again. Add the cold cream and finish emulsifying with a hand blender.
Let it set in the refrigerator for at least 12 hours.
