Yield: 3 bases of 26 - 28 cm (round)
Method:
Mix smooth butterfat or butter with the liquid couverture, mix together the marzipan and part of the eggs until smooth and add to the other ingredients.
Mixing time: only 3 minutes (important)
Baking temperature: 170 - 180°C (with the damper open)
Baking time: approx. 60 minutes
Turn the bases out of the mould 20 minutes after baking.
Finishing of a Sacher tart:
Cut the cooled Sacher bases in half, sandwich with a thin layer of good quality jam. Mask with apricot jam and cover with chocolate or chocolate fondant. Don`t use a fat glaze!