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Frozen Sacher Cake with Strawberry and Mousse
A delicious frozen Sacher cake, with a smooth base of dough and butter, filled with strawberry mousse and finished with a touch of powdered sugar.
strawberry
mousse
frozen
cake
dessert
Ingredients
Servings:
4

Ingredients

  • Pie dough
  • 80 gbutter
  • 70 gpowdered sugar
  • 3 EGG YOLKS XL (approx 125g)
  • 4 XL eggs (approx 150 grams)
  • 90 g66% couverture chocolate. VALRHONA
  • 3 EGG YOLKS XL (approx 125 g)
  • 4 XL eggs (approx 150 grams)
  • 70 gwhite sugar
  • 80 gall-purpose flour (or pastry)
  • 3 gleavening agent (an instant yeast or Royal yeast)
  • Mousse
  • 140 mldried bay leaf
  • 3 medium egg yolks
  • 30 gwhite sugar
  • 150 g66% couverture chocolate. VALRHONA
  • 4 ggelatin
  • 280 mlliquid cream 35%
Nutritional Information

Per Serving (Approx.)

Calories
1724 kcal
Protein
66 g
Fat
111 g
Carbohydrates
128 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Sacher Ice Cream Cake with Strawberry and Mousse

  • It is best to prepare the cake the day before and let it rest for 24 hours before applying the frosting. This will allow it to set and the flavors to meld better.
  • ALL ingredients should be at room temperature when preparing the cake. Take the eggs and butter out of the refrigerator about 3 hours before starting, so they integrate better into the rest of the batter.
  • It is best to use a square 16 cm mold without a base and with a height of 5 cm. This mold will be used to assemble and freeze the cake, but not to bake it. The sponge cake will be baked directly on a piece of parchment paper placed on the baking tray.
  • If we use a round springform pan to bake the sponge cake, we must clean it well afterwards. Additionally, to assemble the cake in this mold, we should place an acetate strip against the side walls, which will facilitate unmolding.

Tart Dough

  • Place the cake flour or pastry flour in a large bowl. Add the cocoa powder and the leavening agent (such as Royal), and mix the ingredients evenly with a hand whisk or a sifter to avoid lumps.
  • Beat the XL egg yolks (about 125 g) with 80 g of sugar until they turn pale and acquire a creamy texture. This can take about 3-4 minutes with an electric mixer on medium speed. Set aside.
  • In a separate bowl, beat the egg whites to stiff peaks with 80 g of sugar. Start at low speed, gradually increasing until firm peaks form. This may take between 5 and 7 minutes.
  • Gently fold the yolk mixture into the whipped whites using enveloping motions to prevent deflating the mixture. Then, gently add the dry mixture of cocoa and flour, integrating them slowly with a spatula.
  • Melt the 66% Valrhona couverture chocolate in a bain-marie, at a temperature not exceeding 50 °C. Once smooth and liquid, allow it to cool slightly.
  • In a small saucepan, heat 70 ml of mineral water with 70 g of white sugar over medium heat until it reaches 115 °C to form a syrup. Gently add it to the egg white mixture while continuing to beat at high speed.
  • For the mousse: Heat 140 ml of whole milk in a saucepan over medium heat until it is almost boiling. Whisk 3 medium egg yolks with 30 g of sugar and add this mixture to the hot milk, stirring constantly until it thickens slightly.
  • Melt the 66% Valrhona couverture chocolate as before, allowing it to cool slightly before incorporating the thickened milk with the yolks. Add the previously hydrated gelatin.
  • Finally, whip 280 ml of 35% liquid cream until it has a firm but not overly stiff texture. Fold it into the chocolate, yolk, and milk mixture with gentle, enveloping movements to retain the air in the mousse.

Mold

  • We will use the mold for freezing, but we will prepare the batter directly on a sheet of parchment paper. Before freezing, ensure the batter rests at room temperature for 10 minutes to achieve an appropriate texture.

Oven

  • Preheat the oven to 175ºC for at least 10 minutes to ensure it reaches the correct temperature before baking.

Prepare the Tart Base

  • Preheat the oven to 180°C to ensure even cooking.
  • In a large bowl, mix the flour, sugar, and salt with a wooden spoon until well combined.
  • Add the cold butter cut into small cubes. Using your fingers, incorporate the butter into the mixture until you achieve a breadcrumb-like texture.
  • Gradually add the ice water, one tablespoon at a time, and mix until the dough begins to come together.
  • Form the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
  • Once cool, roll out the dough on a floured surface with a rolling pin until achieving a thickness of approximately 5 mm.

Chocolate

  • Melt the chocolate using a double boiler. Ensure no water from the double boiler gets into the chocolate, as this will cause it to harden, making it impossible to melt properly. Stir gently for 5-10 minutes until completely melted and smooth.

Butter powdered sugar

  • In a bowl, place the softened butter at room temperature along with the powdered sugar. Mix well with a hand or electric whisk until achieving a very creamy and homogeneous texture. This may take between 3 and 5 minutes.
  • Separate the egg yolks from the egg whites and reserve them separately in different containers. Attention: It is crucial that no trace of yolk remains in the whites, as this would prevent them from whipping properly later.
  • Add the yolks to the butter and sugar mixture, one at a time, stirring continuously with the whisk until well integrated. Ensure each yolk is completely incorporated before adding the next, a process that may take approximately 1 minute per yolk.

Chocolate

  • Add the previously melted chocolate to the bowl with the eggs and butter, and mix with whisks until you obtain a smooth and glossy cream, ensuring there are no lumps. This process should take between 3 and 5 minutes.
  • Transfer the mixture to a large bowl. Let it rest at room temperature for at least 15 minutes so the cream cools slightly before proceeding to the next phase of the recipe.

"Soups"

  • Whip the egg whites at medium speed for about 2-3 minutes until they foam lightly and a soft texture forms.
  • Add the sugar spoonful by spoonful while continuing to whip the egg whites at medium-high speed until achieving a firm texture with peaks that hold, but are not excessively stiff. This process may take about 5-7 minutes.

Chocolate 1/4 of whipped egg whites

  • Incorporate 1/4 of the meringue into the chocolate bowl and gently but decisively stir for about 30 seconds to ensure it is well integrated and homogeneous.
  • Reserve the remaining 3/4 of the meringue in a cool, dry place until it's time to incorporate it into the mixture.

Incorporate the sifted flour into the chocolate

  • Gradually incorporate the sifted flour and baking powder into the chocolate mixture, gently stirring with a spatula from bottom to top and from the center to the edges, turning the bowl slowly. It's important to maintain the air already incorporated, so make gentle movements for about 3-4 minutes until the flour is well integrated.
  • Once the flour is fully incorporated, add the rest of the meringue. Continue stirring with the same gentleness as before, from bottom to top, to maintain the fluffiness of the mixture. This process should last about 2-3 minutes until the meringue is well integrated and the mixture is homogeneous.

Incorporate the remaining 3/4 of the egg whites

  • After integrating the flour, gradually and patiently incorporate the remaining beaten egg whites. Stir gently with a spatula, from bottom to top and from the center to the edges, while slightly turning the bowl. It's crucial not to lose the incorporated air, as it is key to the sponge cake's lightness.
  • Ensure the oven is preheated to 175ºC at least 30 minutes prior to baking to ensure a stable temperature.
  • Place a sheet of parchment paper on a flat baking sheet and spread the dough into a layer about 2 cm thick. This should be enough to make two cake bases.
  • Bake the dough at 180ºC for 17-18 minutes, until it is lightly golden and begins to pull away from the edges of the sheet.
  • Allow the base to cool at room temperature on a wire rack so that air can circulate underneath and moisture is avoided.
  • Now, using the mold, mark the sponge cake base twice to cut two cake pieces. Note: if making the tart with a removable round mold, be careful of the edges.
  • To cut the cake in half, first score the cutting line with a serrated knife, then, with the help of a looped fishing line, finish cutting it precisely.
  • Once unmolded, clean the mold thoroughly to use it later as a container for assembling the cake and subsequently freezing it if desired.

Chocolate Mousse

  • Hydrate the gelatin in very cold water for a few minutes until it softens completely.
  • In a bowl, mix the egg yolks with the sugar and stir well with a whisk until the mixture is smooth and homogeneous.
  • In a saucepan, bring the milk to a boil over medium heat.
  • Add the boiling milk to the bowl with the yolks while stirring constantly to prevent it from curdling.
  • Return the mixture to the saucepan and heat it over low heat until it reaches 82ºC, stirring constantly to prevent it from curdling.
  • Remove the saucepan from the heat and add the pre-soaked and well-drained gelatin, stirring until it is completely dissolved.
  • Melt the chocolate in a double boiler, ensuring that no water droplets enter, as this would ruin the chocolate.
  • Transfer the melted chocolate to a clean and dry bowl.
  • Incorporate the hot cream into the chocolate and stir until well integrated.
  • Homogenize the chocolate mixture using an immersion blender, but be careful not to incorporate air. Place the immersion blender turned off into the saucepan of chocolate so that the blades touch the bottom, turn it on without lifting, and move it gently until the mixture is homogeneous. Turn off the immersion blender and remove it carefully.
  • Whip the cream until soft peaks form, ensuring the cream is very cold for best results.
  • Add one-third of the whipped cream to the chocolate mixture and gently stir with a spatula, using circular motions from the center outwards.
  • Add the remaining whipped cream to the mixture and continue folding gently until well integrated.
  • Transfer the mousse to a piping bag to facilitate even distribution into containers.

Assembly 1st Part of the Cake

  • Place the mold on a sheet of parchment paper, ensuring there is a solid base underneath to easily transfer it to the freezer.
  • Position a layer of sponge cake at the bottom of the mold, making sure it fits well and serves as the cake's base.
  • Fill the mold with a one-centimeter layer of chocolate mousse. Gently shake the mold to spread the mousse evenly.
  • Reserve the remaining mousse at room temperature.
  • Put the mold in the freezer for about 15-20 minutes to allow the mousse to slightly firm up. Note: If using a round springform pan, also place parchment paper at the bottom of the mold and an acetate strip around the side wall. Position one half of the cake at the bottom as a base (it may need slight trimming to fit) and follow the assembly sequences as outlined in this first part.

Strawberry Jam

  • In a small bowl, place the sugar and pectin. Mix well until the two ingredients are fully integrated.
  • In a saucepan, heat the strawberry puree over medium heat until it reaches 40 ºC, stirring occasionally to ensure an even temperature.
  • Add the sugar and pectin mixture to the saucepan with the strawberry puree. Stir vigorously with a manual whisk to prevent the formation of lumps.
  • Bring the mixture to a boil on low heat. Once it starts boiling, cook for 1 minute, stirring constantly to ensure even cooking.
  • Remove the saucepan from the heat and let it cool for 5 minutes, stirring continuously to prevent a layer from forming on the surface.

Assembly Part 2 of the Cake

  • Remove the mold from the freezer and gently unmold it to avoid breaking.
  • Before the strawberry jam thickens, spread a thin, even layer over the semi-frozen mousse, trying to cover the entire surface.
  • Place the other pre-cut sponge cake layer on top, ensuring it is well-centered.
  • Put the mold in the refrigerator for about 5-10 minutes to allow it to solidify slightly.
  • Finish filling the mold with the chocolate mousse, ensuring not to fill it to the top. Leave about 3 millimeters of space to add the glossy glaze at the end.
  • Place the mold in the freezer for a minimum of 4-5 hours, ensuring it is well frozen before proceeding with the decorating process.

Final Shiny Glaze

  • Soak the gelatin sheets in very cold water for at least 10 minutes before starting. Make sure the sheets are completely submerged.
  • Heat the cream, water, and sugar in a tall pot until it reaches a boil. It's important that the pot is tall enough, as it will be essential for homogenizing the chocolate later.
  • Pour the cocoa powder into the boiling mixture and cook it until it reaches 103ºC (63 Brix), stirring constantly with a manual whisk. This process takes approximately 10 minutes, and it is crucial to keep stirring to prevent lumps from forming.
  • Transfer the glaze to a glass bowl and let it cool until it reaches a temperature of 60ºC. This may take a few minutes, so it's important to watch it carefully.
  • When the glaze temperature has dropped to 60ºC, add the hydrated and well-drained gelatin. Dissolve it completely by stirring with a hand whisk until homogeneous.
  • Homogenize the chocolate by using the immersion blender, BUT Without Incorporating AIR. Insert the immersion blender turned off into the pot of chocolate, ensuring the blades touch the bottom perfectly. Turn on the blender Without Lifting IT from the bottom, and use it lightly without moving it or stirring. Turn off the blender before removing it from the chocolate.
  • Stir the chocolate gently and slowly with a manual spatula to eliminate any remaining air bubbles.
  • Allow the glaze to cool down to a temperature of 35ºC before using or storing. This temperature is ideal for achieving a glossy finish.

Final Assembly of the Cake

  • When the chocolate reaches 35ºC, remove the mold from the freezer and place it on a rack, with a tray underneath to catch any excess glaze.
  • Pour the shiny glaze evenly over the cake in the mold, ensuring the entire surface is covered. Then, remove the excess by running a spatula or the non-cutting side of a long knife across, making sure the layer is even.
  • Place the glazed cake in the refrigerator for 5 minutes to set it well.
  • Carefully remove the mold from the cake, taking care not to damage the layers or the coating.
  • With a sharp knife, cut a 0.5 cm slice from each side of the cake to clean the edges and prominently display the different layers.
  • Finish by placing fresh strawberries on top of the cake for decoration. If desired, add a thin piece of tempered chocolate for an additional touch.
  • Allow the tart to thaw in the refrigerator before serving. Note: If using a round springform pan, which will be taller, pour the chocolate carefully and tilt the pan to distribute it evenly. Once it is cold and unmolded, smooth the edges of the cake with a spatula if necessary.
Recommendations & Tricks
  • If using a removable round mold for the tart, ensure to apply a thin layer of butter or oil around the mold's sides before placing the dough. This will facilitate unmolding.
  • To cut the cake in half with precision, first mark a light cut line with a serrated knife, then use unflavored dental floss, wrapping it around the cake and gently pulling until the two halves separate.
  • After unmolding the cake, wash and dry the mold well. You can cover it with cling film before placing the cake back in to assemble and freeze it without sticking.
  • To hydrate gelatin, immerse it completely in very cold water for about 5 minutes, ensuring the sheets do not touch each other to prevent sticking.
  • In a medium bowl, mix the egg yolks with the confectioner's sugar using a manual whisk until the mixture is smooth and pale.
  • Bring the milk to a boil in a saucepan over medium heat, stirring occasionally to prevent sticking.
  • Slowly pour the hot milk into the bowl with the yolk mixture while vigorously whisking to prevent the yolks from curdling.