Cake "Sachert" (German Sachertorte) - a popular chocolate cake - was invented by the famous Austrian confectioner Franz Zaher. Austrian cake "Sacher" - one of the most popular in the world of sweet cakes, which is a classic example of desserts of Viennese cuisine with its inherent harmonic characteristics. Cake "Sacher", in fact, is a chocolate biscuit with one or two layers of apricot jam (or confiture), top and sides covered with chocolate glaze. Serve this cake with whipped cream. In the Austrian cookbooks of the beginning of the XVIII century, you can find recipes for cakes, like cake "Sacher" (a little later, there are recipes for cakes, covered with chocolate icing).
Birth of a legend
For the first time, the cake was prepared by the 16-year-old Franz Sacher for the guests of the Minister of Foreign Affairs, a certain Metternich, in 1832. The guests liked the cake, but did not become popular immediately. The eldest son of Franz Zaher Edward (1843-1892), trained in the popular Vienna coffee shop, Demel, somehow changed the original recipe for his father's invention. First, the chocolate cake "Sacher" was prepared and sold in the institution "Demel", and later (since 1876) - already in Eduard's own enterprise - the hotel with the family name "Sacher". Since that time, truly Viennese cake "Sacher" has gained deserved popularity. The descendants of Demel and Zahera more than once participated in litigation over the right to use the trade name "cake" Sacher ". The popular cake in the Demeli variant is somewhat different from the Zaherov variant, but it is not important. Popular in Russia since Soviet times, the cake "Prague" is a version of the cake "Sacher", in addition, there are many other recipes that somehow repeat the recipe for the cake "Sacher" according to the recipe and the main cooking techniques.
What do you need for the cake?
So, the cake "Sacher", the original recipe.
Ingredients:
- 100 g of dark chocolate;
- 150 g of sugar;
- 150-180 g of natural butter;
- 150 g of wheat flour in / s;
- 6 chicken eggs;
- 1 tablespoon brandy;
- 1 bag of baking powder;
- 30-40 g of cocoa powder;
- 50 g of almond kernels;
- 200 g of apricot jam;
- vanillin;
- 140 g of dark chocolate;
- 3-4 tablespoons of milk;
- 10-15 g of natural butter.
Preparation of cake biscuit
If you have never cooked similar desserts and do not know how to make a Sacher cake, just follow the instructions.
- We'll fetch butter with 50 g of sugar.
- Chocolate is broken and melted in a water bath, a little cold and mixed with whipped butter.
- Add to the mixture vanillin, cognac and carefully mix.
- Continuing stirring, one by one, add the egg yolks.
- Let's mix the mixture with a mixer.
- The almonds are cleaned from the skin and ground using a blender.
- Sifted (necessary) flour mixed with baking powder and cocoa.
- Chilled egg whites are blended with a mixer with 100 g of sugar until a firm foam is obtained.
- Part of this protein-sugar mass is put in a chocolate-oil mixture, we pour in the same flour with cocoa and baking powder, add crushed almonds and mix everything neatly.
- Now add the rest of the protein-sugar mass and mix.
- Put the dough into a greased, demountable form and place it in an oven, heated to approximately 180-200 ° C.
- We will bake a biscuit for 40-60 minutes.
Cooking the cake
- Ready to take the biscuit out of the form and let it lie for at least 8 hours.
- After this time, we will cut the sponge cake horizontally into 2 parts and apply a slightly warmed apricot jam on top and on all sides. Prepare the icing.
- Chocolate is broken and melted in a water bath.
- Add the milk and mix thoroughly.
- Add the softened butter and stir again until smooth.
- Lightly cool the glaze and abundantly grease the cake from above and from the sides.
- We decorate the cake from above with a pattern or inscription using a pastry syringe or sack.
- Serve with whipped cream and black coffee or with Viennese coffee.