John Myers
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Sweet Triple – Sachertorte, Tiramisu and Blueberry Ice Cream
The perfect sweet triple – sachertorte, tiramisu and blueberry ice cream recipe with a picture and simple step-by-step instructions.
For the Sachertorte:
- 200 g Butter
- 200 g Chocolate 70% cocoa
- 180 g Granulated sugar
- 190 g Wheat flour
- 6 piece Eggs
- 1 packet Vanilla sugar
- 1 Knife point Salt
- 1 Knife point Nutmeg
- 0,5 packet Baking powder
- 0,5 piece Lemon
- 400 g Apriscot jam
- 200 g Whipped cream
- 200 g Chocolate
For the ice cream:
- 250 g Blueberries
- 200 g Cream
- 2 tablespoon Powdered sugar
- 1 teaspoon Lemon juice
- 1 teaspoon Vodka
For the tiramisu:
- 500 g Mascarpone
- 300 Milliliters Cream
- 3 piece Eggs
- 3 tablespoon Sugar
- Amaretto
- Coffee
- Rum
- Ladyfingers
- Vanilla sugar
- Cocoa powder
- Salt
- Milk
- Lemon juice
Sacher Toret
- Separate the eggs and beat the egg whites with the granulated sugar, salt and lemon juice until stiff. Make the butter stirrable and start mixing. In the meantime, dissolve the chocolate. When whipping the butter, add the vanilla sugar and mix everything for 5-7 minutes. Add an egg yolk every 2 minutes and continue mixing. The eggs should be at room temperature.
- When everything is whipped up well and airy, fold in the liquid, finger-warm chocolate with the whisk. Then carefully fold in 1/3 of the egg white, as well as the butter mixture. Carefully infuse the sifted flour with the baking powder and nutmeg and pour the mixture into the cake ring. Bake at 180-185 degrees for about 50 minutes.
- While the cake is in the oven, put the whipped cream for the glaze in a small pan and briefly bring to the boil. Then remove from the flame and add the broken chocolate. Remove from heat and let melt while stirring until you get a nice cream parisienne.
- Let the cake cool a little after baking and cut into 3 parts. Then fill with the apricot jam. Spread a thin layer of jam on the outside and let the cake cool down. Finally, spread the glaze and let it harden.
Blueberry Ice Cream
- Put the frozen blueberries with all the ingredients and a food processor and mix everything quickly, briefly and until you have a creamy ice cream mixture.
Tiramisu
- Beat the eggs over steam with sugar, vanilla sugar, a little lemon juice and salt while warm (over 70 degrees Celsius). When the sugar dissolves, you can be sure that there are no more salmonella in it.
- When the eggs are cracked, mix the cream and stir the mascarpone, which is warm at room temperature, until soft and then mix into the eggs. Carefully and with feeling so that no air is stirred in.
- Boil the coffee and add flavor to it with the amaretto and rum. Then pull in the cream.
- Dip the sponge fingers briefly in cold coffee with milk and line the bottom of a casserole with it. Spread the first layers of the egg-mascarpone cream over it and bring it all over again, so that the biscuit and cream create beautiful layers.
- At the end, sprinkle cocoa powder over the tiramisu and put it in the refrigerator for about 4-5 hours.
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