Bruno Albouze Sachertorte


Hi, become a member of my Brigade and access more 500 FREE Recipes!

You just have to create a FREE account to access all cooking recipes of my website (excepting courses and masterclasses of the Academy).

Join us now and enjoy more 500 free recipes (almost french, but also european, asiatic and american)

Already a member? Sign in

8 thoughts on “Sachertorte”

    1. It’s technically the same thing. However, marzipan and almond paste are in fact 2 different things. Marzipan contains more sugar (70%) and is rather used for cake decorating. Almond paste has more almonds (up to 75%) and it is used for confectionary and special cakes such as Pain De Gênes. You will find all you need to know in my pastry fundamentals course.

  1. Can’t wait to try this recipe!
    When you talk about Almond paste, you mention using 50%/70% almond paste, if using your recipe for almond paste does that mean changing the ratio of sugar and almond from 500g sugar, 500g almond meal -> 300g sugar 700g almond meal?

      1. Thank you very much!
        One more question I have, regarding the Gelatin, since I cannot find leaf gelatin in my area, is using powdered fine too?(if so, do I just drop it in, or bloom it in cold water too?)

Leave a Reply

Scroll to Top