Sacher cake, 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 even have guessed what kind of impact the Sacher cake recipe would have on all sweets lovers.
Sacher cake, ingredients:
- 7 haha,
- 150 g of butter,
- 125 g powdered sugar,
- 200 g of dark chocolate,
- 1 bag of vanilla sugar,
- 125 g of crystal sugar,
- a little salt
- 150 g of flour and
- 200 g of apricot jam.
Frosting:
- 200 g of dark chocolate and
- 4 tablespoons of oil.
Sacher cake, preparation:
- Melt the dark chocolate (steamed).
- In another bowl, mix softened butter, powdered sugar and vanilla sugar. Mix until a creamy mass 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. Line a round pan with baking paper.
- In a separate bowl, add a pinch of salt and sugar to the egg whites and 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.
- Cut the cooled cake crust lengthwise. 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.
- As soon as the chocolate with the added oil melts, immediately pour the glaze over the cake, and coat the entire cake with quick strokes.
- Allow the glaze to dry at room temperature.
- Garnish to taste.
Verica Poznanović
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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