White Chocolate Sacher

To make the white chocolate Sacher, start with the Sponge cake prepared using the hot method: place the eggs in a mixing bowl and beat them with a whisk 1, add a pinch of salt, sugar 2, and honey 3 and mix the ingredients with the whisk. Place a pot with a little water on the stove, resting the mixing bowl on top, ensuring that the water never touches the bowl.

Heat the mixture to 113°F (45°C) using a food thermometer to monitor the temperature 4. Once the temperature is reached, transfer the mixture to a stand mixer fitted with a whisk attachment, add the bitter almond flavoring 5, and whip for 20 minutes at medium speed until you get a light and frothy batter 6.

Gently fold in the sifted all-purpose flour and almond flour 7 so as not to deflate the mixture. Melt the butter over low heat 8, transfer it to a bowl, and temper it with two tablespoons of batter to help it incorporate more easily 9.

and combine it with the remaining batter 10. How to line a cake tin with parchment paper a springform pan with a 9-inch (23 cm) diameter. Pour the batter into the pan 11, level it with a spatula, and bake in a preheated static oven at 340°F (170°C) for 35 minutes (or in a fan oven at 300°F (150°C) for 25 minutes). Once baked, remove the sponge cake from the oven 12,

unmold it and let it cool completely on a wire rack 13. Now prepare the topping: soak the gelatin sheets in cold water for 10 minutes to soften them 14. Warm the cream in a saucepan with glucose syrup 15 until it is about to boil,

then turn off the heat and pour it into the bowl with the white chocolate 16, stirring until the chocolate is melted 17, then add the drained and well-squeezed gelatin sheets 18 and dissolve them in the mixture by stirring with a spoon.

Blend the mixture with an immersion blender 19 and then strain it through a sieve to remove any air bubbles. Cover the cream with plastic wrap in contact 20 and let it cool, then put it in the refrigerator. Sift the jam to remove seeds, cut the cake into 3 parts; for this step, you can refer to the guide How to cut Sponge Cake. Spread each layer with jam using a spatula 21

and then brush the entire surface and sides of the cake with jam 22, place the cake in the refrigerator to dry for 30 minutes. Retrieve the white chocolate topping cream, place the base on a wire rack with a plate underneath, and pour the cream over the cake to cover it completely 23. Place the cake in the refrigerator to set the topping and then repeat this operation with a second coating. After the second coating, return it to the refrigerator until fully set. Collect the leftover cream in a parchment paper cone to write 'Sacher' on the surface as tradition dictates. Finally, cover the edges with chopped white chocolate. Your white chocolate Sacher is ready to be enjoyed 34.