Sacher cake - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• 0.2 kg Sacher sponge cake
• 0.25 kg Confruti apricot
• 0.25 kg Chocolate coating
• 0.013 kg White coating
• 0.1 l Apricot coulis
• 2.286 ud Egg yolk
• 0.051 kg Butter
• 0.043 kg Icing sugar
• 0.051 kg Dark chocolate coating
• 2.286 ud Egg whites
• 0.043 kg Sugar
• 0.051 kg Plain flour
• 1.429 g Raising agent
• 0.1 l Cream
• 0.05 kg Creamed margarine
• 0.2 kg Dark chocolate coating
• 0.075 kg Confruti apricot
• 0.025 l Water