Sacher’s cake is a classic cake from Austrian cuisine. It was founded in 1832 in Vienna, and its creator was Franz Sacher. The younger chef, during the chef’s absence, received a responsible task of baking a new dessert for Prince Metternich and his guests. So he came up with very chocolate sponge cake (soaked in rum) will translate the apricot filling and the whole will cover with shiny chocolate coating. He served a piece of cake with whipped cream. Franz’s son – Eduard Sacher – in 1876 he founded the famous hotel where he served his father’s dessert. To this day, Sacher’s cake in this place enjoys great recognition and is a symbol of the Austrian capital.
However, you don’t have to go to Vienna to taste it. Below you will find a proven one Recipe for Sacher’s cakewhich will allow you to reproduce the Austrian specialty:
Ingredients:
Cake:
- 200 g of butter,
- 200 g of powdered sugar,
- 130 g of wheat flour,
- 170 g of dark chocolate 60%,
- 7 eggs in size L or XL,
- 1 teaspoon of vanilla extract,
- 1/4 teaspoon salt.
Gear ratio:
- 500 g of apricot jam,
- 50 ml of rum.
Icing:
- 120 g of butter,
- 200 g of dark chocolate 60%.
Method of performance:
Prepare the cake. Melt chocolate in a water bath and leave to cool. Protein separation from yolks. In a large bowl, beat the butter with half the sugar to obtain a light and fluffy mass. Add vanilla, then after one yolk, grinding well after each. Add melted chocolate and continue whipping to combine.
In a different bowl, beat the egg whites with salt, until thick foam. Add the remaining sugar and continue whipping until the foam becomes stiff. Gently mix the protein foam into the dough with a wooden spatula. Finally, add sifted flour in 2 parts and mix only until the combination and breakup of the lumps. Put a round form with a diameter of 23 cm with baking paper. Pour the mass into it and level it.
Put the dough in the oven preheated to 180 degrees Celsius and bake for 50-60 minutes, to a dry stick. Remove and leave to cool completely.
Prepare a gear ratio. Wipe the apricot jam through a strainer. You can also use a smooth jam right away. Transfer the jam into the pot and pour the rum. Cook the whole on medium heat for 2 minutes. Remove from heat and set aside. Leave for 5 minutes and then mix again.
Fold the Sacher cake. The dough is separated into two countertops. Brush the middle of the dough about 2/3 of the prepared apricot-more mass. Cover it with a second top and brush the top with the remaining jam. Leave at room temperature uncovered for about an hour.
Prepare the topping. Place the finely chopped butter and chocolate in a thick -bottomed pot. Melt everything in a water bath, stirring constantly. Pour the coating on top. Leave to freeze for about an hour.
Serve the Sacher cake cold, preferably with the addition of whipped cream.
Source: NowowoPuje.pl
See also:
It has more calcium and vitamin B than ordinary cheese. It’s easy to make it at home
A delicacy straight from Podlasie. The anthill melts in the mouth
You will do it once, you will dream about this stuffing. Grandma’s recipe dumplings, there are no better ones
