Saher cake recipe - when, at the age of 16, the apprentice chef Franz Sacher, at the court of Prince Metternich, in 1832, made the recipe for the Sacher cake for the first time, he certainly could not have guessed what kind of impact the Sacher cake recipe would have on all sweets lovers. The original Sacher cake recipe is a well-kept secret, known only to the pastry chefs of the Sacher Hotel in Vienna.
Saher cake recipe - Recipes and Cookbook online
Sacher cake recipe - when, at the age of 16, the apprentice chef Franz Sacher, at the court of Prince Metternich, in 1832, made the recipe for the Sacher cake for the first time, he certainly could not have guessed what influence the Sacher cake recipe would have on all lovers sweets.
- 7 pieces of yolk
- 150 g butter (softened)
- 125 g of powdered sugar
- 200 g dark chocolate
- 1 bag of vanilla sugar (about 8 g)
- 7 pieces of egg white
- 125 g crystal sugar
- 1 pinch of salt
- 150 grams of flour
- flour (for sprinkling the baking dish)
- butter (for sprinkling the baking dish)
- 200 g of apricot jam
- rum (optional)
- whipped cream (for serving)
Glaze
- 200 g dark chocolate
- 250 g of sugar
- 170 ml of water (150 - 170 ml)
- Melt the dark chocolate (steamed).
- In another bowl, mix the softened (at room temperature) butter, powdered sugar and vanilla sugar. Mix until a creamy texture is formed. Add egg yolks to the mass, one at a time, with constant mixing, until the mass is even.
- Heat the oven to 180 degrees C. The dish in which you will bake the cake crust, grease it with butter and dust it with flour.
- In a bowl, add a pinch of salt and sugar to the egg whites and beat with a wire, or beat with a mixer, until stiff peaks form.
- In the mass of chocolate and egg yolks, alternately add a spoonful of egg whites and flour, with gentle mixing. Pour the resulting mass into a baking dish. Bake for about 1 hour.
- When the cake crust is ready, take it out to cool. To keep the crust flat, place it on a flat surface to cool. After 25 minutes of cooling, turn it to the other side.
- Check out the apricot jam. If it is very hardened, heat it a little to get a soft mass.
- Cut the cooled cake crust lengthwise into two. Spread apricot jam on the bottom crust. Place the top crust over the spread. Spread the apricot jam on the top crust as well as the outer edge.
- For the glaze, heat the water and sugar in a separate bowl. The temperature of the water must be such that it is neither too cold nor too hot - that it can be drunk without burning. Add the chocolate, broken into cubes, and mix until it melts.
- As soon as the chocolate melts, immediately pour the glaze over the cake, and quickly coat the entire cake. Allow the glaze to dry at room temperature.
- Serve the Sachertorte with whipped cream.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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