Sacher Torte sterreich Werbung, Wolfgang Schardt
Ingredients
- For that Sacher Torte
- 7 egg yolks
- 150 g softened butter
- 125 g icing sugar
- 200 g chocolates
- 1 packet (8g) vanilla sugar
- 7 egg-whites
- 125 g very sugar
- A pinch of salt
- 150 g flour
- Butter and flour for that mould
- 150 – 200 g apricot jam, for distributing
- Rum, if preferred
- Whipped cream to garnish
- For that glaze
- 200 g chocolates coating or cooking chocolate
- 250 g sugar
- 150-170 ml water
When 16-year-old apprentice chef Franz Sacher produced the Sacher Torte in the court of Prince Metternich in 1832, little did he be aware of impact his cake might have on chocolate enthusiasts worldwide. The recipe for that Original Sacher-Torte is really a well-stored secret, known simply to confectioners at Hotel Sacher in Vienna .
Sacher Torte recipe
Steps to make it:
Melt the chocolate gradually (ideally inside a bain-marie). Meanwhile, mix the butter using the icing sugar and vanilla sugar until creamed. Progressively stir within the egg yolks. Pre-heat the oven to 180 C. Grease a cake tin with butter and sprinkle with flour. Create the egg-whites having a pinch of salt, add some very sugar and beat to some stiff peak. Stir the melted chocolate in to the paste using the egg yolks and fold within the whipped egg-whites alternately using the flour. Fill the dough in to the tin and bake for approximately one hour.
Take away the cake and then leave to awesome off (to attain a set surface turn the wedding cake on to some work surface soon after baking and switch it again after 25 minutes).
When the apricot jam is simply too solid, heat it briefly and stir until smooth, before flavoring having a shot of rum. Cut the wedding cake in two crosswise. Cover the bottom with jam, set another half on the top, and coat top of the surface and round the edges with apricot jam.
For that glaze, break the chocolate into small pieces. Warm up water using the sugar for any couple of minutes. Pour right into a bowl and then leave to awesome lower until just warm towards the taste (when the glaze is simply too hot it is dull to look at, but when freezing it is too viscous). Add some chocolate and dissolve within the sugar solution.
Pour the glaze rapidly, i.e. in one action, within the cake and immediately spread it and smooth it within the surface, utilizing a palate knife or any other broad-bladed knife. Leave the wedding cake to dry at 70 degrees.
Serve having a garnish of whipped cream. If at all possible, don't keep Sacher Torte within the fridge, because it will “sweat”.
Guten Appetit!
- Sacher Torte sterreich Werbung, Wolfgang Schardt