Sachertorte (Sachertorte) - one of the most popular cakes in the world, a masterpiece of Austrian cuisine. His invention, the world owes confectioner Franz Sacher who lived in the 19th century. The story says that the first time the cake was prepared in 1832 for guests of the Foreign Metternich. However, its popularity has gained a dessert later, and that is very significant, it is connected with the scandal.
The fact that his son Franz, Edward, was also a pastry chef. And used his father's recipe, baking and selling cake in the prestigious confectionery "Demel", where he studied. Leaving confectioner, he founded the hotel "Sacher", and, of course, the cake was sold there. Cake gaining popularity, and with it grew the desire to be the owner of the original recipe for both sellers - "Demel" and "Sacher". Dosporilis them to trial in 1934. Confectionery accused each other of misuse of the trademark and similar "sins." Disputes before 1963, when it finally came to a peace agreement, making up two similar names.
The hotel "Sacher" were sold cakes under the brand Original Sacher-Torte (The original Sachertorte), and "Demel" dessert began to be issued under the name of Eduard Sacher-Torte (cake Eduard Sacher), the reason for that - some of the changes that Edward brought in father's recipe, as a student at Demel.
In the original Sacher cake recipe is made up of two or three cakes of chocolate sponge cake with a layer of apricot jam. The top and sides of cake covered with chocolate icing. In demelevskom "Sacher" jam is spread only over the cake before it pour glaze. Cakes are usually served with whipped cream. And this is understandable. Like it or not, chocolate cake is always a little dryish. But apricot jam is not capable enough to moisten it.
However, these details we may be interested only in terms of historical and cultural. To try the real Sachertorte, you need to go to Austria. Because disclose the formulation of one or another masterpiece of its owners obviously are not going to. However, any masterpiece is a source of imitation. It is clear that for many years has been made many attempts to create something similar, and unravel the recipe.
Sacher cake recipe - it's really quite simple combination of products and simple manipulations with them. Of course, if we talk about the variations and imitations. What actually contains the original recipe, we can only guess.
One of the most striking examples of imitation became popular in the USSR cake "Prague". Its author, the head of the pastry shop of the same name in a Moscow restaurant was a pupil at the beginning of his career pastry chef from Czechoslovakia. Given the proximity of the country to Austria, both geographical and historical, it is easy to guess where the author was inspired Soviet culinary classics
In the cake "Prague", in contrast to the Viennese colleagues, provides for three cakes chocolate biscuit. As butter cream layer is used, consisting of butter, cocoa, milk and condensed chicken egg yolks. Berry jam or fruit used only for the top and sides of cake cake. And at the end a cake decorated with a chocolate fudge or chocolate icing.
To figure out what lies behind the magic words "Sacher cake recipe" try and Russian housewives. These recipes are found on virtually every culinary website or blog.
Not far behind we are. And we offer our version of the cake.
The recipe first base
For the sponge:
- 150 g of chocolate
- 30 g of powdered sugar
- Sugar 180 g
- 2 tbsp. l. cream
- 150 g butter
- 6 eggs (divided into whites and yolks)
- 150 g flour
- Apricot jam impregnation
For the glaze:
- 40 g butter
- 20 g of powdered sugar
- 50 g of cocoa
- 3 tbsp. l. hot milk
And also - Form for baking, non-stick, with detachable sides or silicone, or just the one that you are sure will not fail.
The size of the form - 23-25 cm, can vary. It determines the height of biscuit and how much time it will take to his pastries. In too much cake will form a thin and it will be difficult to cut. At too small, it may not propechsya, yielding unnecessarily high. Therefore, if the shape of all would be small, it is better not to use all the dough is ready. Make of it a separate small biscuit and consumed at your own discretion.
First you need to turn on the oven and allow it to warm to a temperature of 175-180 degrees. Prepare a form, you can lay a bottom with baking paper for reliability (to cake easier to remove), oiled.
Dough. Chocolate should be melted. To do this, it can grate or a small break, put in a pot on a small fire. This process is not easy, because chocolate has a tendency to burn. Watch carefully. It is better to remove the saucepan from the heat before the wait for a smell of burning chocolate.
Trailing him aside, dealing with sugar and butter. Mix them until smooth, add the cream and egg yolks. There also send warm chocolate.
In a separate bowl, beat whites with powdered sugar.
The creamy chocolate mass begins to gradually introduce the flour. No need to rub the whole batch at once, it is better to do it in stages. So you can better to mix, to avoid lumps and too tough test.
Flour from different manufacturers in different ways absorb liquid. Therefore, you may need a little more or a little less than it, in order to achieve the desired consistency of the dough. It should be thick enough, because there is still the addition of proteins. Proteins enter into the dough gently, stirring gently with a spoon. If you make too much effort, the dough does not get air.
Thus, the dough is ready. We spread it into the prepared pan and bake for shipping in the oven. Once again, we look at the temperature. If it is lower than necessary, biscuit can "fall in" during baking. And get unattractive tortilla. If the temperature is too hot, the dough immediately grab the top, and will not rise as needed.
We keep our creation in the oven for 35-50 minutes. Again, the time depends on the size of the mold. The larger it is, the less time you need to baking. 15-20 minutes later, look in the oven, make sure that the dough rises, if it did not work accident "for the coast" (could this be, if you put a lot of dough in a small form).
35 minutes later, you can try the willingness of a biscuit. Toothpick or splinter pierces him to the "heart". If the torch is dry - cake is ready.
Be careful, especially when baking for the first time. Chocolate sponge cake because of its color will burn imperceptibly. So do not overdo it if you do not want to get to the exit chocolate embers.
Ready cake from the oven, give a little cool. Removed from the mold and allowed to cool on a grid. Why on the grid? This is the only way to make the cooled cake was dry bottom. Ostuzhennoy on a plate or cutting board, it will be wet and damp from below. The laws of physics, you know.
Next is the process of cutting along the biscuit. If you are lucky, and his side after cooling were gentle and soft, you can do fine strong thread. Suitable and woods, and even dental floss. If the sides are drying to form crisp (this may not scary), it should also be armed with a thin sharp knife. So, in the eyes figure out where the "equator" of our biscuit. And this line of surround cake thread. The first time will be difficult, then - easier. Stretch the thread so that it dug into the sides of the biscuit. Ends threads crosswise and continue to cut crumb. The thread will sink deep into the sponge from all sides until it is in the middle and will not pull you in the hands of a single line. Now you can divide the cake into two perfectly aligned half! If you need to use a knife, then simply make an incision in a circle, and then skip the thread there. And then - as described above.
Ready-made cakes and jam have to miss the mark "collect" cake. It can jam to warm it to better absorb. Now spread and sides of cake and leave to soak.
While preparing the glaze. Heated and melt the butter. Add the milk, cocoa and interfere with powdered sugar, previously combined in one unit - the so-cocoa easier solution, without turning into lumps. Lightly boiled glaze in a saucepan, ideally - in a water bath. Pour the cooled glaze the finished cake. Wait a little more to it froze - and you can start tasting. Tomorrow will be even more delicious cake (unless, of course, something of it remains).
Depending on your preferences and capabilities, the recipe can be enriched with additional ingredients. So, instead of a portion of flour can be taken of the flour, and some - ground almonds (almond flour). This will give a special biscuit flavor and texture. You can also add a bit of the dough (20-40 ml) apricot liqueur. If you are afraid that the cake does not rise up, it is possible to insure, adding baking powder (proportions look on the package, but as a rule - it is about a teaspoon or so). One of the recipes found in the vast global network, offers to enter into the dough biscuit crumbs (flour if necessary to take less). Little will make the dough more airy.
Another variation - it soak cakes liquor before lubricate the jam. This move will allow the cake to be softer and more moist.
In general, as you understand, cooking Sacher cake - it's not just skills, but also imagination. Having an idea about the basic laws of baking, you can easily and easy to experiment with ingredients and flavors. Do not forget only that even the most mediocre cake will seem amazingly delicious, if you divide it with good people in a pleasant atmosphere.
And compatriot ...
For those who prefer a patriot and domestic classics any miracle overseas, we offer a quick cake recipe "Prague".
For the sponge:
- 4 eggs
- 200 grams of sugar
- 200 grams of sour cream
- 0, 5 teaspoon soda (canceled 1 ch. L. Vinegar) or 1 tsp disintegrant.
- 200 g of sweetened condensed milk
- 3-4 tbsp cocoa powder (to your taste)
- 2 tbsp. flour (you may need a bit more)
For the cream:
- 200 g of condensed milk
- 300 grams of butter.
- 2 tbsp caster sugar
- 1 tbsp cocoa
Beat the eggs and sugar, pour in the milk. Pour into flour cocoa, baking powder and gradually add milk-egg mixture. If you are using baking soda, it is necessary to add in the ready-made dough, at the last stage. The dough should have a thick. We spread the batter into the pan, send in an oven heated to 180-200 degrees and bake until tender (about an hour).
At this time, we prepare the cream. Mix the butter with the milk, add a mixture of powdered sugar and cocoa. Beat with a mixer until fluffy.
Ready cake need to cool and cut into three flat cakes. Korzh generously coat with cream and assemble the cake. The remaining spend on the cream top and sides of cake. The cake goes to the fridge to harden. At the same time preparing the glaze (see. Recipe cake "Sacher"). Within 30 minutes you can get the cake out of the refrigerator and cover with glaze. Also, decorate with chocolate shavings. Done!
Like his prototype of an Austrian cake is hardly likely to appeal to those who love moist melting cake. And there, and there is quite a dense cake, dryish. How to fix it, it was written above. As impregnation can use chocolate or coffee liqueur or brandy. Or just a cold coffee. Only it will be another cake ...