Mini white almond sacher

Name: Mini white almond sacher
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 5
Ingredients: Eggs (medium) 3; Sugar 5 ½ tbsp; Honey 1 spoonful; Type 00 flour ½ cup; Almond flour ½ cup; Berry jam 0.67 cup; White chocolate 3 ½ cups; Fresh liquid cream 1.3 cups; Glucose syrup 1 tbsp; Gelatin in sheets 0.25 oz

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1098

Calories per serving

Energy Kcal 1098
Carbohydrates g 126.2
of which sugars g 114.2
Protein g 18.9
Fats g 57.5
of which saturated fat g 30.52
Fiber g 3.5
Cholesterol mg 192
Sodium mg 206

Difficulty: Difficult
Prep time: 45 min
Cook time: 45 min
Makes: 5 pieces
Note + the cooling time of the mini sacher in the refrigerator

PRESENTATION

So here's the deal, Mini sacher bianca is like taking this classic Austrian dessert and giving it a whole new vibe. Really good stuff. Perfect if you love a bit of elegance and fun in your treats. Instead of the usual dark chocolate, you've got this creamy, white chocolate glaze. It's softer, sweeter, and adds a nice twist. And inside? A layer of berry jam that’s got this great tangy kick. Really makes every bite pop with flavor.

The cake itself? Oh, it's a moist almond sponge. Super light, really really nice, so it’s not as heavy as the original. Known as mini sacher bianca or sacher al cioccolato bianco, you’ll find it hard to stop at just one. No question. Their small size makes them perfect for parties, or you know, just when you want a little treat without a huge cake staring you down. Pretty simple.

And look, some folks mix it up with a “sacher al cucchiaio.” It's spoonable—like a dessert you can really dig into with a spoon—which shows just how versatile this ricetta sacher bianca can be. The delicate almond flavor pairs beautifully with the fruity jam and that silky white chocolate. Super super tasty. These mini cakes? They don't just taste great but also look elegant on a plate—really!

Sacher bianca alle mandorle have that shine with little berry pops peeking through. It's the kind of treat where you sit back and savor the moment. Whether you call it a mini torta sacher bianca or just a delicious cake bite, it’s got that comforting mix of soft cake, sweet jam, and rich white chocolate. For fans of dolci al cioccolato bianco, or those wanting a twist, this dessert hits all the right notes. It's tender and a bit special every time. And you know what? The mix of flavors and textures makes it a real crowd-pleaser, perfect for any gathering or just a quiet afternoon snack. Can't go wrong.

INGREDIENTS

1098

Calories per serving

Ingredients for the sponge cake: Eggs 3 - (medium); Sugar 5 ½ tbsp (70 g); Honey 1 spoonful; Type 00 flour ½ cup (70 g); Almond flour ½ cup (45 g)

For the filling: Berry jam 0.67 cup (200 g)

For the glaze: White chocolate 3 ½ cups (600 g); Fresh liquid cream 1.3 cups (320 g); Glucose syrup 1 tbsp (15 g); Gelatin in sheets 0.25 oz (8 g)

Preparation

How to prepare Mini white almond sacher

To prepare the mini white almond sacher, start with the sponge cake batter: in the bowl of a stand mixer fitted with beaters (you can also use an electric hand mixer) pour in the eggs and sugar 1, add the honey 2 and begin to mix everything to obtain a light and frothy mixture. Sift the flours 3

then pour them into the stand mixer 4 and mix with a spatula in an upward motion 5. When well blended, transfer the mixture into a piping bag 6.

Next, place 5 steel rings with a diameter of about 3 inches and a height of 1.75 inches on a baking sheet lined with parchment paper. Line each ring with a strip of parchment paper about 2 inches high. Then fill each ring about 3/4 full with the whipped mixture (7-8). Bake the sponge cakes in a preheated static oven at 350°F for 35 minutes (or in a convection oven at 310°F for about 25 minutes, checking with a toothpick to see if the inside is dry before removing them). Once ready, remove from the oven and let them cool slightly. Meanwhile, prepare the icing: soak the gelatin sheets in cold water for at least 10 minutes 9.

Coarsely chop the chocolate 10 and place it in a bowl, then pour the cream into a saucepan and add the glucose 11, stir and bring to a near boil. Pour the cream over the white chocolate 12 and stir to melt it, then add the well-squeezed gelatin sheets and stir to dissolve completely.

then add the well-squeezed gelatin sheets 13 (you can also proceed in this way: set aside 2 tablespoons of heated cream and dissolve the gelatin in the warm cream before adding it to the rest of the glaze); stir to dissolve completely. Blend with an immersion blender for a few seconds 14 and, if necessary, pass the cream through a sieve to eliminate lumps 15.

Cover with cling film in contact and set aside 16: for perfect consistency, measure the temperature of the glaze with a food thermometer 17: it should reach 86-90°F; if it becomes too cold, just reheat it a few seconds in the microwave. Blend the berry jam with an immersion blender 18

and pass it through a sieve 19. Then take the sponge cakes, remove them from the rings along with the parchment paper 20 and divide them into 3 parts 21 so that each mini cake is made up of three layers.

Fill the bottom layer with a spoonful of jam 22, continue with another sponge cake layer and fill it 23; then place another layer to complete the mini cakes 24.

Brush the mini cakes with the remaining berry jam 25 and place them in the fridge to firm up for at least 20 minutes. Then place the mini cakes on a wire rack set over a tray and cover them with a first layer of white chocolate glaze 26. Place the mini cakes in the fridge again for 5 minutes, then repeat the same operation with the glaze 27 and put them back in the refrigerator. The mini white almond sacher is ready to be served as a delicious dessert!