The history of the creation of sweets is curious … The chief confectioner at the court fell ill, and the confectioner’s apprentice, 16-year-old Franz Sacher was entrusted to bake something sweet for the imperial family. The young man got so excited that he mixed a lot of different ingredients into the dough. And so the cake turned out. For a while, Franz forgot about his invention, and only remembered when he opened his pastry shop. This is how Sacher’s brainchild gained popularity.
You can go to Austria for a cake, but it is very easy to reproduce the original recipe at home. After all, almost all the ingredients needed for cooking can be bought at any supermarket.
For a biscuit you need:
- 1 cup flour;
- 1 cup of sugar,
- 1 bar of dark chocolate;
- 6 eggs,
- 150 g butter;
- optional vanilla sugar.
First you need to melt the chocolate in a water bath and let it cool. At this time, beat half the sugar with butter and vanilla sugar. Separate the whites from the yolks and add to the mass, beat again. When the chocolate has cooled down, also beat it together with the mass.
Gradually introduce whipped whites with the remains of chocolate into the already obtained mass. Separating the whites from the yolks is necessary to make the biscuit more luxuriant. Gradually introduce flour, stirring constantly. The dough should be homogeneous without settling.
Bake the sponge cake at 180 degrees for about half an hour. It should not turn out to be dry, but inside should remain slightly damp in order to be saturated with jam later. You can check the readiness by sticking a toothpick into a biscuit – no wet dough should remain on it. Sponge cake is the most difficult and multi-stage in the preparation of this birthday cake.
The finished biscuit must be cut neatly into two circles of the same thickness. There will be apricot impregnation between them. In Austria, apricot jam (Marillenmarmelade) is very popular, which looks like something like jam. In Russian realities, a simple apricot jam is also suitable. Cover the bottom cake with an even layer, cover with a second cake on top and refrigerate.
At this time, the glaze is being prepared. Traditionally, it is made of dark chocolate with a small amount of butter (20-30 g), but sometimes the Austrians, who are fed up with the classic recipe, make it half with white chocolate. Just for a change.
Sachertorte is very sweet and hearty, almost sugary. Therefore, it is good to eat it with very strong unsweetened tea.
Despite the seeming complexity of making the Sacher cake, the plus is that the components for it are easy to find. The cake will be a wonderful decoration for the festive table. This delicacy is enjoyed by both children and adults.