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Recipes
21
Sep 09
Sacher cake (an original recipe)
Sacher cake or Sacher torte is delicious cake made with chocolate belonging to the Austrian tradition of which but do not know the recipe (and this reminds us of our Italian torta Barozzi). Thought to be born in 1832 from the hands of the young pastry chef Franz Sacher in the service of the Viennese court.
Attualmete is the ‘Hotel Sacher in Vienna to guard jealously the recipe, but I do I wanted to try and after a long and careful research on cookbooks, old cookbooks and culinary sites ……. I found the right mix of ingredients to make a cake Sacher truly exceptional. I did it for my son’s birthday and was a hit! Here we present the recipe!
Ingredients for the base
150 g flour
150 g dark chocolate
140 g butter
80 g sugar
70 g icing sugar vanilla
5 eggs (or 6 if using small eggs)
8-10 g of yeast vanilla
Filling: apricot jam (about 350 g)
Glaze
Approx 150 g dark chocolate
50 g of water
50 g cream
Approx 100 g icing sugar
Preparation of the base
Dissolve in water bath (or oven) 150 g dark chocolate with 2 tablespoons of hot water. Add the softened butter, 80 g of sugar and egg yolks one by one, then add the sifted flour and baking powder. Apart steady Whip the egg whites with the salt; incorporatevi 70 g of icing sugar while continuing to mount. Now joined the egg whites to the first batter putting a cucchaio at a time and stirring continuously from the bottom up so as to forfeit as much air as possible. I remind you that if you have at home icing sugar vanilla and yeast mixture with vanilla flavoring you a packet of vanillin.
Grease and flour a mold of 26 cm in diameter and bake at 170 ° -180 ° for 45-50 minutes (do the toothpick test to check the cooking). Baked the cake on the grill and let it cool down for good. Cut it in half and spread the apricot jam, then reassembles the cake.
Sacher - Tagliata in due parti
Use a spatula, roll out a thin layer of jam over the cake is that all along the border (with this trick you are going to prepare the glaze adhere better and more uniform across the surface of the cake).
Sacher - Aggiunta marmellata
Preparation of frosting
Melt in a saucepan over low heat 100 g of icing sugar with 50 g of water and 50 g of cream (you can also use water only or in addition to the 50 g of cream add 25 g of water and 25 grams of coffee so even more flavor from the Sacher). Stirring together the melted chocolate. When it has melted remove from heat and let cool.
When the frosting is thick enough to pour on the cake (you can help with the spatula to spread it out better and play well the board), dropping the icing on the grill in excess. Put the cake in refrigerator.
Sacher - Aggiunta della glassa di cioccolato
Know that the Sacher should be served at a pleasant temperature of 16 °C -18 °C, I’ve removed from the refrigerator about 15-20 min before eating and I must say it was the right temperature!
This cake lends itself to decoration (though I recommend you to do so when the icing has hardened), given free rein to your imagination!
Sacher - Decorazione