Sacher Torte(Sponge) - Standard Recipe

Sacher Torte(Sponge) – Standard Recipe

by

🚀 SetupMyHotel Member Portal Is Live

Generate hotel SOPs, operational documents, training materials, checklists, and hospitality templates faster with the new AI-assisted SetupMyHotel Member Portal.

Access practical hotel resources, downloads, and tools built specifically for hotel teams.

Open Member Portal

Available exclusively for active Patreon members.

Ingredients for 2 sponge

QtyUnitDescription
0.35KGCOOKING CHOCOLATE
0.125KGBUTTER
0.25KGEGG
0.125KGFLOUR
0.18KGSUGAR CASTOR

Method:

  • Take cooking chocolate and Butter and melt on double boiler.
  • Whisk egg white and castor sugar on double boiler.
  • Remove and add egg yolk and whisk.
  • Add the melted butter and cocolate to the mirengue.
  • Now fold the flour and line a tray with a brown paper and put the mix in the tin.
  • Bake at 160 degrees for 50 mins.

🚀 SetupMyHotel Member Portal Is Live

Generate hotel SOPs, operational documents, training materials, checklists, and hospitality templates faster with the new AI-assisted SetupMyHotel Member Portal.

Access practical hotel resources, downloads, and tools built specifically for hotel teams.

Open Member Portal

Available exclusively for active Patreon members.