Friends, welcome back! Today's cake is perfect for perfectionists. You know that at Paulina Cocina we have a rule of not lying to you, and today will be no exception. It takes a little work to make a Sacher cake perfect .
Nothing that can't be solved with practice and patience, but if you thought this was a piece of cake, you probably didn't . In any case, we're talking about the perfect look of the original. If you just want the flavor and leave aesthetics aside, get to work because it's super easy.
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About the Sacher cake
The Sacher cake, also known as Sacher cake, Sacher torte, or Sacher cake, is a dessert of Austrian origin that has gained international renown and has become a pastry classic.
This cake is known for its signature combination of ingredients, which includes a moist and fluffy chocolate sponge cake, filled with apricot jam and topped with a layer of shiny chocolate frosting .
This tart is appreciated for its balance of chocolate flavor and the touch of acidity and sweetness provided by the apricot jam. It can also be made with homemade apricot jam for a personal touch without significantly altering the original flavor, or with sugar-free peach jam to reduce the sugar content in the recipe.
The Sacher cake, the basis of everything
The Sacher sponge cake is the fundamental basis of the Sacher Torte and is a preparation in itself . Similar to the common chocolate sponge cake is a spongy, rich, and moist chocolate sponge cake that serves as the base for the cake . The Sacher sponge cake can be prepared as a single cake or as a large cake that is cut into layers to make the complete Sacher Torte.
Presentation of the original Sacher Cake
The cake is covered with a glossy chocolate glaze, giving it an elegant and appetizing appearance . Presentation is key to the Sacher cake, as its lustrous appearance and the contrasting colors between the chocolate and jam are part of its visual appeal. Achieving the perfect glaze requires great skill.
The authentic version is traditionally served with a little whipped cream or Chantilly cream to complement the flavor of the chocolate and apricot jam . This cake has become a classic treat in cafes and bakeries around the world.
Who invented the Sacher cake?
The Sacher cake, known in German as “Sachertorte,” was invented by a young apprentice chef named Franz Sacher . Franz Sacher was born in 1816, and in 1832, he created this iconic cake when he was just 16 years old.
The story goes that Franz Sacher was called in to replace the head chef at the Hotel Sacher in Vienna due to an unexpected absence. As part of his duties, he created the chocolate cake with apricot jam and chocolate icing, which became a classic of Austrian pastry .
The Hotel Sacher, where Franz Sacher worked, is known for serving the authentic Sacher torte. Since its creation, the torte has become a symbol of Austrian gastronomy and has gained international renown. The name "Sacher" has become closely associated with this delicious creation.
Liqueur in Sacher Torte: Yes or No?
The Sacher Torte, as traditionally served at the Hotel Sacher in Vienna and many other pastry shops, does not contain liqueur in its original recipe . The authentic version of the Sacher Torte is characterized by its combination of basic ingredients: a moist and fluffy chocolate sponge cake, apricot jam, and chocolate glaze.
However , some variations or new interpretations may incorporate liqueurs, such as rum or brandy, for an additional touch of flavor . These liqueurs can be added to the cake batter or even soaked into the cake layers after baking to infuse a more complex flavor.
5 very interesting facts about the Sacher cake
- Dispute over authenticity : Over the years, there has been a dispute over which recipe is the authentic Sacher torte. The Hotel Sacher in Vienna and Café Demel, another famous establishment in the city, have each claimed to have the original recipe. The controversy has led to lawsuits and generated a long-standing debate about which is the true one.
- Trademark : The Hotel Sacher owns the trademark for the term "Original Sacher-Torte" and uses this name for its version of the cake. This has been part of the aforementioned dispute and means that, at its hotel, visitors can enjoy what is considered the original Sacher torte.
- Sacher Torte in Space : In 2002, the European Space Agency (ESA) flew a special version of the Sacher Torte into space as part of the food cargo for astronauts on the International Space Station. This was an unusual way to show international appreciation for this dessert.
- Celebration Date : December 5th is National Sacher Torte Day in Austria. This day commemorates the creation of this delicious cake, and pastry lovers have the opportunity to enjoy complimentary slices of Sacher Torte at various locations in Vienna.
- The art of decoration : The Sacher cake is characterized by its distinctive layer of chocolate icing that covers the entire cake. Pastry chefs take great care to achieve a smooth, glossy appearance, which often requires skill and patience to achieve a perfect result.
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Sacher cake recipe
Yield : 12 portions
Preparation time : 2 hours
Ingredients
For cake:
- 150 gr of black chocolate
- 150 gr of butter
- 150 gr of sugar
- 6 eggs
- 150 gr of wheat flour
- 1 teaspoon baking powder
For filling:
- 200 g of apricot jam
For the glaze:
- 200 g of dark chocolate
- 200 ml of liquid cream
The original Sacher cake in just a few steps
- Preheat the oven to 180°C and grease a round mold of about 22-24 cm in diameter.
- In a bowl, melt the chocolate and butter in a double boiler or in the microwave in 30-second intervals, stirring until you have a smooth, warm mixture.
- In another bowl, beat the eggs with the sugar until pale. Add to the mixture in the other bowl. Add the sifted flour and baking powder, stirring gently.
- Pour into the pan and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- Heat the apricot jam in a saucepan and spread evenly over each cake layer. Set aside.
- Heat the cream in a saucepan without letting it boil. Add the chopped chocolate and stir until well blended. Pour the frosting over the cake so that it covers the entire surface and sides. Smooth the surface with a spatula.