Original Sacher goose-liver cake
INGREDIENTS
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Serves: 12, for 1 cake with 22 cm Ø
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Ingredients:
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Goose-liver cake:
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350 g (0,7 lb) Goose-liver terrine from a delicatessen (room temperature)
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200 ml (0,3 pt) cream (room temperature)
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4 sheets gelatin
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2 cl (0,03 pt) Port wine
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salt
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Apricot chutney:
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250 g (0,7 lb) pitted dried apricots
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2 cl (0,03 pt) white balsamic vinegar
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1 small shallot
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1 cooking spoon sugar
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grated ginger
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lemongrass (finely cut)
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fresh chilies (finely cut)
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salt
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Apricot filling:
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100 g (0,35 lb) pitted dried apricots
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1 cooking spoon sugar
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1 tbsp white balsamic vinegar
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1 tbsp Périgord truffle cubes
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Ice wine jelly:
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50 ml (0,1 pt) consommé or strong beef stock
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2 sheets gelatin
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50 ml (0,1pt) ice wine (wine made from grapes hardened by frost)
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For completion:
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200 g (0,5 lb) goose-live terrine
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100 g (1/2 cup) melted bitter couverture (with at least 70% cocoa content)
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2 cl (0,03 pt) old apple brandy or Calvados
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1 layer of original Sacher Torte for the base
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