Sacher-Torte
Several chocolate layers and apricot jam with a Jamaica Rum infusion are coated with marzipan from Lübeck and covered with chocolate glaze.
The Conditorei Kreutzkamm uses a traditional recipe for the Sacher cake, which Anna Sacher handed over to our owner's grandfather, Max Kreutzkamm, at the beginning of the 20th century.
Wheat flour, sugar, butter, eggs, wheat starch, apricot jam (sugar, apricots, glucose syrup, acidifier: citric acid, gelling agent: pectin), fondant icing: (sugar, glucose syrup), marzipan (almonds, sugar, invert sugar syrup), chocolate couverture (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin), rum, invert sugar syrup, cocoa, skimmed milk powder, lactose, lemon zest, sweet whey powder.
| Brennwert: | 1440 kJ / 344 kcal |
|---|---|
| Eiweiß: | 5,5 g |
| Fett: | 16,0 g |
| Kohlenhydrate: | 42,0 g |
| Salz: | 0,18 g |
| davon Zucker: | 35,0 g |
| davon gesättigte Fettsäuren: | 6,9 g |
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