Cake "Sacher" - a successful invention of the Austrian culinary specialist, who managed to win the position of sweet tooths all over the world. Saturated biscuit cakes perfectly harmonize with fruit impregnation and chocolate glaze, creating a perfect dessert, which is usually served with whipped whites.
Cake "Sacher" - a classic recipe
Despite the simple composition and accessible cooking technology, the Viennese cake "Sacher" is amazingly delicious and is especially appreciated by the fans of chocolate. Impregnation should be uniform, for which the confiture is heated, punched blender, and then supplemented if desired cognac.
Ingredients:
- eggs - 6 pcs .;
- flour - 140 g;
- oil - 140 g;
- sugar - 300 g;
- powdered sugar - 110 g;
- chocolate - 280 g;
- water 120 ml;
- cognac - 2 teaspoons;
- apricot confiture - 200 g;
- vanilla.
Preparation
- Whip the butter with powder, vanilla and yolks.
- Add the melted chocolate (130 g), whisk.
- Stir in the flour and whipped with sugar (100 g) proteins.
- Bake a biscuit at 170 degrees 50 minutes, cut into 2 cakes, impregnated with a mixture of confiture and cognac.
- From the rest of sugar and water, syrup is cooked, cooled, chocolate is put in it and the Vienna cake "Sacher" is covered with glaze.
Chocolate biscuit "Sacher"
Over time, the classic "Sacher" cake has acquired a lot of interpretations, each of which impresses with an exceptional taste. The following is a version of biscuit preparation with peeled and chopped almonds, which gives the dessert an unmatched saturation and delicate exquisite aroma.
Ingredients:
- eggs - 6 pcs .;
- flour - 150 g;
- oil - 170 g;
- sugar - 150 g;
- cognac - 1 tbsp. a spoon;
- dark chocolate - 100 g;
- baking powder - 2.5 teaspoons;
- cocoa - 40 g;
- almonds - 50 g;
- confiture and icing - for 200 g;
- vanilla.
Preparation
- Whip the butter, adding 50 grams of sugar, vanilla, cognac, melted chocolate and yolks.
- Add the dough ground almonds with flour, cocoa and baking powder.
- Stir the whipped with sugar proteins, bake a biscuit for 1 hour at 180 degrees.
- Make out the chocolate cake "Sacher", having missed the cakes of biscuit with confiture, cover the product with glaze.
Cream for cake Sacher
Authentic chocolate "Sacher" does not require the preparation of any cream, and for impregnation only apricot confiture is used. However, if there is an irresistible desire to supplement the cakes with a suitable cream, you can prepare it using the recommendations of this recipe.
Ingredients:
- dark chocolate - 300 g;
- strong black tea - 270 ml.
Preparation
- Brew hot tea.
- Add the chocolate, stir.
- Place the container in a container of ice water, beat until thick and light.
Glaze for cake "Sacher"
Further details on how to decorate the cake "Sacher" with glaze and prepare it correctly. Only black chocolate is used as a base component. Glaze cover the top, sides of the cake and using a pastry bag write it on the surface of the name of the confectioner, who is the author of an amazing dessert.
Ingredients:
- chocolate - 300 g;
- sugar - 150 g;
- water - 150 ml.
Preparation
- Mix the water and sugar, cook the syrup for 2 minutes.
- Remove the vessel from the plate, add the chocolate, stir.
- Cover the cake "Sacher" with glaze after it cools and thickens.
Cake "Sacher" without sugar
The following recipe will be of interest to those who want to learn how to make a cake "Sacher" at home without sugar. The product is not inferior to the taste characteristics of the original, but at the same time has a lower calorie content. In this case, you need to take care of the presence of jam or confiture on sorbitol.
Ingredients:
- proteins - 4 pcs .;
- flour - 150 g;
- vegetable oil - 3 tbsp. spoons;
- stevia - 1,5 tsp.
- cocoa - 20 g;
- chocolate without sugar - 300 g;
- cottage cheese - 120 g;
- baking powder - 2 tsp;
- water - 6 tbsp. spoons;
- almonds - 60 g;
- jam - 200 g;
- cocoa butter - 1 tbsp. a spoon;
- milk - 4 tbsp. spoons;
- lemon juice - 0.5 tsp.
Preparation
- Melt 100 g chocolate, mixed with warm water, cottage cheese and butter.
- Add the flour with cocoa, baking powder, stevia spoon and ground almonds.
- Stir in whipped with lemon juice squirrels.
- Bake 40 minutes at 180 degrees, cool, cut, smeared with jam.
- Melt chocolate with cocoa butter, add vanilla, stevia, milk.
- Cover the frosting cake without sugar Sacher.
Cake "Sacher" in a multivariate
To fulfill the recipe of "Zacher" at home can be easily and easily with the help of a multivark. Chocolate biscuit is superbly baked, while remaining soft, airy and juicy inside, which has a positive effect on the characteristics of the dessert. The glaze is traditionally prepared from dark chocolate with syrup.
Ingredients:
- eggs - 6 pcs .;
- flour - 150 g;
- oil - 200 g;
- sugar - 150 g;
- cocoa - 40 g;
- dark chocolate - 100 g;
- baking powder - 2 tsp;
- almonds ground - 50 g;
- apricot jam and glaze - 200 g each;
- vanillin.
Preparation
- Rinse the oil with sugar, chocolate, yolks.
- Add the flour with cocoa, baking powder, almonds and vanillin.
- Stir in the whipped whites and transfer the dough into the bowl.
- Prepare "Sacher" in the multivark at the "Bake" 60 minutes, cool, cut.
- Spread the cakes with jam, cover the product with glaze.
Sausage cake
Prepare a cake "Sacher" at home can be in the lean version, for which you should slightly change the ingredients of the test. The crusts in this case are fragile and it is extremely difficult to cut them, so it is necessary to divide the flour base into 2 portions, of which bake in different forms 2 lean biscuits.
Ingredients:
- flour - 1,5 glasses;
- cocoa - 0.5 cup;
- vanilla - 0.5 teaspoons;
- sugar - 1.5 cups;
- soda repaid - 1 teaspoon;
- warm water - 1 glass;
- vegetable oil - 90 ml;
- confiture - 400 g;
- glaze - 300 g.
Preparation
- Mix sugar, flour, cocoa and soda.
- Pour in water and oil, stir and bake from the base 2 of the cake.
- Decorate the lean "Sacher", smearing the cakes confiture, and then cover the product with glaze.
Cake "Sacher" without flour
Cake "Sacher", the recipe of which is presented below, is prepared without the participation of flour, which is replaced by starch. If desired, the dough can be flavored with vanilla and add baking powder to the composition, which will make the biscuit airier. If the dessert is intended for an adult audience, a little cognac is added to the confiture.
Ingredients:
- eggs - 5 pcs .;
- starch - 100 g;
- oil - 200 g;
- sugar - 200 g;
- dark chocolate - 150 g;
- apricot jam and chocolate icing - for 200 g.
Preparation
- Rinse the oil with sugar, add one yolk and melted chocolate, whisk.
- Stir in the starch, whipped until the whites.
- Bake a biscuit at 170 degrees 40-50 minutes, cool, cut.
- Imbue the cakes with confiture, cover the product with glaze.
Raspberry "Sacher"
"Sacher" - a recipe that in the unconventional performance has even more admirers. In this case impregnation of raspberry jam is combined with chocolate ganache, and the cakes are pre-lubricated with chocolate syrup for juiciness. The unmistakable taste of the resulting dessert will not leave anyone indifferent.
Ingredients:
- marzipan - 170 g;
- flour - 40 g;
- cocoa - 70 g;
- eggs - 5 pcs .;
- sugar - 230 g;
- cocoa beans - 40 g;
- oil - 40 g;
- cream with fat content more than 30% - 280 g;
- dark chocolate - 200 g;
- cognac - 20 ml;
- Raspberry jam - 150 g;
- gelatin - 10 g.
Preparation
- Drug marzipan with yolks, 50 grams of sugar and melted with butter cocoa beans.
- Stir in flour, 20 g of cocoa and whipped with sugar (50 grams) of protein.
- Bake at 180 degrees biscuit, cool, cut into 3 parts.
- The jam is grinded through a sieve, thickened with half a portion of gelatin.
- In warmed cream (200 ml), the chocolate is dissolved.
- From 100 ml of water, 15 g of cocoa and 50 g of sugar, syrup is cooked, soak the cakes.
- Gathering the cake, the lower and upper cakes are smeared with ganache, and medium jam.
- Mix the cream, the remainder of sugar and cocoa, heat, interpose the remaining gelatin.
- Fill the cooled cake with a cake.
Sacher with fruit
The recipe for the cake "Sacher" at home, presented below, will allow you to get a more juicy version of the dessert by adding slices of fruit to the interlayer between the cakes. Perfectly complement the palette of canned peaches, pineapples, banana sliced or fruit, berry slices from jam.
Ingredients:
- eggs - 6 pcs .;
- flour - 150 g;
- oil - 140 g;
- sugar - 150 g;
- dark chocolate - 140 g;
- vanilla - 1 pinch;
- slices of fruit - 200 g;
- confiture - 200 g;
- glaze.
Preparation
- Whisk the butter with sugar and yolks.
- Add the melted chocolate, vanilla, flour.
- Bake a biscuit at 180 degrees, cool, cut.
- Lubricate the cakes with confiture, supplement with fruits.
- Cover the cake with icing.
Cake "Sacher" from Julia Vysotskaya
The well-known TV presenter Julia Vysotskaya diversified the recipe for the delicious cake "Sacher", replacing the fruit impregnation with a cream based on white chocolate and preparing a dough with the addition of sour cream, which will give the product additional flavor notes and make the dessert more juicy, soft and tender in texture.
Ingredients:
- eggs - 2 pieces;
- flour - 160 g;
- oil - 140 g;
- sugar - 2 cups;
- dark chocolate - 200 g;
- sour cream - 1 glass;
- water is warm - 6 tbsp. spoons;
- coffee - 1 dessert spoon;
- baking powder - 1,5 tsp.
- cocoa - 60 g;
- cream - 1 glass;
- white chocolate - 200 g;
- glaze.
Preparation
- Dissolve coffee in water.
- Add butter, chocolate, warm up, stirring.
- Stir in egg whipped with sugar, sour cream and flour with cocoa and baking powder.
- Bake at 180 degrees biscuit, cut, cream with cream melted in white chocolate.
- Cover the product with icing.