Sacher Torte or Viennese cake simple and quick recipe

Sacher Torte or Viennese Cake it is certainly one of the best desserts I have ever eaten, in Vienna two patisseries compete for the exclusive, I have tried both and I have always thought that preparing it at home was very difficult, in fact it is neither simple nor fast, but with the photos and with a little patience the result is priceless!

INGREDIENTS for a 23 cm mold

  • 175 gr. of dark chocolate
  • 125 gr. of butter at room temperature
  • 150 gr. of granulated sugar
  • 5 large eggs + 1 egg white
  • 150 gr. made with flour
  • 1/2 teaspoon of baking powder

INGREDIENTS for the apricot glaze

  • 4 tablespoons of apricot jam
  • 1 teaspoon of lemon (or orange) juice

INGREDIENTS FOR THE CHOCOLATE GLAZE:

  • 175 gr. of dark chocolate
  • some melted white chocolate (for garnish - optional)
  • whipped cream to serve

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How to make the Sacher Torte or Viennese cake

Break the chocolate into a heat-resistant bowl over a saucepan in a double boiler and mix gently (be careful that the water does not boil and does not touch the bottom of the bowl). Remove from heat and let cool. Viennese cake

Put the butter in a large bowl and, with a wooden spoon or electric mixer, mix until creamy. Add half of the sugar

Sacher cakes

and mix until the mixture is light and fluffy.

After dividing the yolks from the whites, place the whites in a perfectly clean bowl. Using a whisk or electric mixer, beat 5 egg yolks, adding them one at a time and mixing well, until creamy (save the remaining yolk for another recipe).

Pour the chocolate you have allowed to cool into the bowl.

Sacher cakes

Sift the flour and baking powder over the mixture and mix the ingredients well, stirring with a large spoon.

Sacher Torte or Viennese Cake

With an electric mixer or whisk, beat the egg whites until they are whipped, adding the remaining sugar one tablespoon at a time. Add the whipped egg whites to the chocolate mixture in three steps.

Viennese cake

When the mixture is ready, pour it into the greased mold and cover the bottom with baking paper of the same size as the base. Smooth the surface well.

Sacher cakes

After preheating the oven, bake it at 170 ° for an hour (covering with aluminum foil every now and then to avoid burning the surface. With the toothpick do the test, insert it into the cake, if it comes out dry and clean, it means that the The cake is ready.Let the cake cool in the mold for 10 minutes, then carefully turn it over on a grid and remove the paper from the bottom (turning the cake upside down will be perfectly smooth on the surface, while the swollen part will become the base that would not allow good be glazed later).

FILLING: At this point you have to prepare the filling, the original recipe wants there to be an apricot glaze, but you can also use only the apricot jam, otherwise the procedure for the apricot glaze is this: to prepare the glaze put the apricot jam, the juice of half a lemon (or orange) and one and a half tablespoons of water in a saucepan, heat over low heat and bring to a boil, stirring constantly. Remove from heat and filter with a strainer into a bowl .

Sacher Torte or Viennese Cake

Brush the surface of the cake on both sides then cut it in half and fill with a layer of icing, or jam). Leave to cool on the grill.

Viennese cake

In the meantime, let's prepare the external chocolate glaze (click on this link: Easy Chocolate Glaze). Place a plate under the grill to catch the drops. Pour the icing over the cake, covering it completely on both the top and sides. Smear the frosting as needed to cover uncovered spots and to level the surface.

Sacher Torte or Viennese Cake

Let it rest and solidify in a cool place or in the refrigerator. If you want for the SACHER writing or to create decorations, melt a little white chocolate and dark chocolate (to create a lighter decoration) and with baking paper (or with a pastry bag with a thin spout) create the decoration of your choice.Cut it into slices and serve with whipped cream. Use a sharp knife and before cutting each slice immerse it in boiling water and dry it well. Store the cake in an airtight container in a cool place. To be consumed within a week.GOOD APPETITE with your Sacher Torte.

WINE PAIRING: Madeira or other liqueur wines such as Porto or Marsala.

In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org

Sacher Torte or Viennese Cake

Sacher Torte or Viennese Cake

Enjoy your meal!

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