Lemon Curd Sachertorte Recipe

Lemon Curd Sachertorte Recipe

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Lemon Curd Sachertorte

by Lemon Drop from A Recipe Reborn

“A rich cake of indulgent chocolate accented with the perfect amount of tart lemon curd.”
— Eorzea Database
  • Prep time: 30 minutes
  • Cook time: 1 hour
  • Yields one 9"/22 cm cake

Candied lemon zest & lemon simple syrup

US

Ingredients

Metric

6 pieces

lemon zest

6 pieces

½ cup

sugar

115 g

1 cup

water

250 mL

  1. Put all the ingredients in a small pot, bring them to a boil and then set the heat to low.
  2. Simmer for 10 minutes and then remove the pot from the heat.
  3. Let the lemon zest soak in the liquid for at least 30 minutes, up to overnight in the refrigerator.
  4. Remove the zest from the liquid and set it on parchment paper to dry for at least 30 minutes.
  5. The remaining liquid is a lemon infused simple syrup. Reserve it to use as a cake soak later.

Lemon curd

US

Ingredients

Metric

½ cup

sugar

115 g

1 tbsp

flour

7 g

1 tsp

cream of tartar

3 g

a pinch

kosher salt

a pinch

1

egg

1

1

egg yolk

1

1 tsp

grated lemon zest

1 g

1/3 cup 

lemon juice 

80 mL

2 tbsp

unsalted butter

30 g

  1. Put all the ingredients except the butter in a small pot and whisk to combine.
  2. Bring the mixture to a boil and then set the heat to low.
  3. Cook for about 5 minutes until it thickens and then remove it from the heat.
  4. Add the butter and stir until it is completely incorporated.

Chocolate cake

US

Ingredients

Metric

7 oz

dark chocolate

200 g

5.3 oz

butter, softened

150 g

4.4 oz

icing sugar

125 g

7

egg yolks

7

1 tsp

vanilla extract

5 mL

7

egg whites

7

4.4 oz

sugar

125 g

a pinch

kosher salt

a pinch

5.3 oz

all-purpose flour

150 g

1 tbsp

butter

15 g

1 tbsp

cocoa powder

7 g

  1. Prepare a 9”/22 cm round cake pan by coating it with butter and dusting it lightly with the cocoa powder. Alternatively, butter the pan, line it with parchment paper and butter the paper.
  2. Melt the chocolate either in a double boiler or in the microwave.
  3. In a medium bowl cream together the butter, icing sugar, egg yolks and vanilla extract.
  4. Add the chocolate and stir to combine.
  5. Add the flour and fold it in gently to combine.
  6. Using a hand mixer or stand mixer and a large bowl, whip together the egg whites, sugar and salt until it holds stiff peaks.
  7. Preheat the oven to 180°C/350°F.
  8. Gently fold the egg white mixture into the chocolate mixture.
  9. Pour the batter into the prepared pan and bake it for 1 hour, rotating the pan after 30 minutes.
  10. Lightly butter a piece of parchment paper and lay it butter side down on the top of the cake.
  11. Turn the cake pan upside-down onto a flat work surface to cool completely.

Chocolate glaze

US

Ingredients

Metric

7 oz

dark chocolate

200 g

9 oz

sugar

250 g

5.5 oz

water

160 mL

  1. Melt the chocolate either in a double boiler or in the microwave.
  2. Combine the sugar and water and heat them slightly in the microwave or on the stove to dissolve the sugar.
  3. Whisk together the chocolate and the liquid until it is completely smooth.
  4. Refrigerate the glaze for 15 minutes just prior to using it.

Assembly

 

Ingredients

 

 

cake

 

 

lemon simple syrup

 

 

lemon curd

 

 

chocolate glaze

 

 

candied lemon zest

 

 

edible gold leaf

 

  1. Cut the cake in half horizontally to create two layers.
  2. Spoon the lemon simple syrup over the cut sides of each cake layer.
  3. Spread half of the lemon curd over the bottom layer of the cake.
  4. Place the top layer on top of lemon curd.
  5. Spread the remaining lemon curd over the top and sides of the cake.
  6. Put the cake in the refrigerator and chill for 15 minutes. Note: do not overchill the cake at this stage of the process.  Condensation will gather on the surface of the glaze if the cake is too cold.
  7. Set the cake on wire rack over a rimmed pan.
  8. Pour the glaze quickly over the surface of the cake to coat it completely.
  9. Remove the cake and rack from the pan and pour the excess glaze back into the bowl.
  10. Put the cake and rack back on the pan and let it chill in the refrigerator for 15 minutes.
  11. Glaze the cake up to 3 times by repeating steps 8 through 10.
  12. Garnish the top of the cake with the candied lemon zest and edible gold leaf.

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