How to make Sacher Torte and 5 curious facts

Friends, welcome back! Today’s cake/cake/cake is ideal for perfectionists. You know that at Paulina Cocina we have the rule of not lying to you and today is not going to be the exception. The Sacher cake takes a little work to make it perfect.

Nothing that cannot be solved with practice and patience, but if you thought that this was blowing and making a bottle, the truth is that it is not.. Anyway, we are talking about the perfect appearance of the original, if you just want the flavor and leave aside the aesthetics, get to work because that is super easy.

About the Sachertorte

The Sachertorte, Also known as sacher cake, Sacher cake or Sacher cake, it is a dessert of Austrian origin that has gained international renown. and has become a baking classic.

This cake is known for its signature combination of ingredients, including a moist, fluffy chocolate sponge cake, filled with apricot jam and topped with a layer of shiny chocolate icing..

This cake It is appreciated for its balance between the chocolate flavor and the touch of acidity and sweetness provided by apricot jam. It can also be made with homemade apricot jam for a personal touch without changing much of the original flavor or sugar-free peach jam to reduce the amount of sugar in the recipe.

The Sacher sponge cake, the base of everything

The Sacher sponge cake It is the fundamental base of the Sachertorte and is a preparation in itself. Similar to regular chocolate cake, this It is a spongy, rich and moist chocolate cake, which is used as a base for the cake. Sacher cake can be prepared as an individual cake or as a large cake that is cut into layers to make the complete Sachertorte.

Presentation of the original Sacher Cake

The cake is covered with a shiny chocolate glaze, which gives it an elegant and appetizing look.. Presentation is key in the Sachertorte, since its glossy appearance and its contrast of colors between chocolate and jam are part of its visual appeal. It requires a lot of skill to achieve the perfect coverage.

The authentic one is traditionally served with a little whipped cream or chantilly that complements 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 Sachertorte?

Sachertorte, known in German as “Sachertorte,” It 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 only 16 years old.

The story goes that Franz Sacher was called to replace the head chef at the Hotel Sacher in Vienna due to an unexpected absence. As part of his responsibility, he created the chocolate cake with apricot jam and chocolate glaze, which became a classic of Austrian baking..

The Hotel Sacher, where Franz Sacher worked, is known for serving authentic Sacher torte. Since its creation, the cake 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 Sachertorte: yes or no?

The Sachertorte, as traditionally served at the Hotel Sacher in Vienna and in many other pastry shops, does not contain liquor in its original recipe. The authentic version of the Sachertorte is characterized by its combination of basic ingredients: a moist and spongy chocolate sponge cake, apricot jam and a chocolate glaze.

Howeversome variations or new interpretations may incorporate spirits, such as rum or brandy, for a touch of additional flavor. These liqueurs can be added to cake batter or even soaked into 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 is the authentic recipe for Sachertorte. 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-lasting debate over which is true.
• Trademark: The Hotel Sacher owns the registered trademark for the term “Original Sacher-Torte” and uses this name for its version of the cake. This has been part of the dispute mentioned above and means that, at your hotel, visitors can enjoy what is considered the original Sachertorte.
• Sacher cakes in space: In 2002, the European Space Agency (ESA) took a special version of the Sachertorte into space as part of the food cargo for astronauts on the International Space Station. This was an unusual way to show appreciation for this dessert on an international level.
• Celebration date: December 5 is National Sachertorte Day in Austria. On this date, the creation of this delicious cake is commemorated and baking lovers have the opportunity to enjoy complimentary slices of Sachertorte at various locations in Vienna.
• The art of decoration: The Sachertorte is characterized by its distinctive layer of chocolate glaze that covers the entire cake. Pastry chefs strive to achieve a smooth, shiny appearance, which often requires skill and patience to achieve a perfect result.

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Sachertorte recipe

Yield: 12 servings

Preparation time: 2 hours

Ingredients

For the cake:

• 150 g dark chocolate
• 150 gr of butter
• 150 gr of sugar
• 6 eggs
• 150 g of wheat flour
• 1 teaspoon baking powder

For the filling:

• 200 g apricot jam

For the glaze:

• 200 g dark chocolate
• 200 ml liquid cream

The original Sachertorte in a few steps

1. Preheat the oven to 180°C and grease a round mold of about 22-24 cm in diameter.
2. In a bowl, melt the chocolate together with the butter in a double boiler or in the microwave in 30-second intervals, stirring until you obtain a smooth, warm mixture.
3. In another bowl, beat the eggs with the sugar until white. Add to the mixture in the other bowl. Add the sifted flour and yeast, stirring gently.
4. Pour into the mold and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the mold.
5. Heat the apricot jam in a saucepan and spread evenly over each layer of the cake. Reserve.
6. Heat the cream in a saucepan without boiling. Add the chopped chocolate and stir until well mixed. Pour the glaze over the cake so that it covers the entire surface and sides. Smooth the surface with a spatula.