Scarlett
Quote: Sweet-lanka

Hello! Did you add anything to the recipe instead of cocoa? So that the mass remains the same ... I just want to pour "Three chocolates", I'm afraid I won't ruin the cake - I want to pour white mirror)))
I didn't add anything, just take the cream with the maximum fat content!
Sweet-lanka
Thank you so much! I'll try !!!
DirliMirli
Natalya, thank you very much for the recipe, everything is very tasty, everything harmonizes so well in the cake, all the tastes are combined, I just did not make the icing and put two tablespoons of orange zest
I overpowered your chiffon chocolate and this one also turned out, I really can't believe that I baked it myself

Sachertorte Orange
natapit
handsome!
Ariska
Natasha, thank you very much for the recipe. For a long time I had it in my bookmarks and seemed complicated, but I decided for a long time. For a long time my family did not eat the cake so quickly, surprisingly quickly it was gone, although they are very spoiled with me about cakes. Therefore, there is no photo, I just did not have time)) Of course, I made my own adjustments to the recipe, I threw 80 grams into the chocolate dough, but very good chocolate)), to save the budget, I took walnuts in half, slightly fried and without husks. And everywhere she added vodka, well, I don't have liqueurs. And I added lemon juice to the impregnation. And hands did not reach the mirror fondant, or rather, I just don’t have a frame)), smeared it on top with the remnants of the cream and sprinkled it with crumbs from the side scraps. It seems to me that my adjustments did not affect the taste. VERY tasty, tastier just nowhere. Girls, decide on this cake, you will not regret it. I haven't heard such compliments from my loved ones for a long time, and I myself really liked the cake. Of course, there are no comrades in taste and color, as they say, but it seems to me that everyone will like this cake! A huge plus for the author of the recipe. I will definitely repeat the cake, I promise to make a photo report.
bagirrra
Natasha, and one high cake will not bake? then cut into 3 parts
P.S. icing impressed
natapit
Quote: bagirrra

Natasha, and one high cake will not bake? then cut into 3 parts
P.S. icing impressed

No, it is simply impossible to cut the cake later, and baking is difficult and long!

Ariska, Irochka, thanks for sharing!
VikaS.
Tell me, can you pour mirror glaze on the cream? I covered the cake with tafita without butter and I want icing on top, what do you say? Thank you.
VikaS.
Please, girls, enlighten in one more question: is the water that comes according to the recipe needed to soak gelatin or is it mixed with cream and boiled? Very, very urgent !!!
bagirrra
for soaking gelatin
bagirrra
Quote: natapit
no, not for gelatin, mix everything together!
I apologize, I misunderstood myself
VikaS.
I poured glaze on top of the taffeta and froze very well. The frosting makes the cake very beautiful with minimal effort. Thanks for the recipe.
Ilona
uh ... now then I have a question about water in the glaze, if water mixes with all the ingredients, then in what amount of water is gelatin soaked (I don't have a sheet) And another question, if we take 35% cream and dilute with water , then maybe you can immediately take cream of lower fat content?
VikaS.
I soaked gelatin (in powder) somewhere in 2 tablespoons of water (to cover it).
I did the icing without waiting for an answer - I mixed the cream with sugar and cocoa and realized that there was not enough liquid, hence water in the mixture, then I saw confirmation in the answers.

And as for the fat content of the cream .... maybe if you take less fatty and still dilute the glaze with water, you will not get such a rich taste. Or maybe take cream of a lower fat content (in order to save, but a larger quantity, i.e. cream + water, but we just have 21% cream) ?? Confused.
And it is really MIRROR.
Ilona
no, well, if the cream is less fat, then they are accordingly less thick, more fluid, maybe then you won't have to dilute, but I won't experiment when I think about it, I will do as written to get the same excellent option. This I just philosophize, you need to get to the bottom of the truth ...
natapit
Soak the powdered gelatin so that the water covers it and it swells, it's okay if a little more water leaves - this will not affect the quality of the glaze!

Ilona, you understood correctly, do exactly as it is written! Better without amateur performance and changes!
please
very nice
olesya555
Girls, and how is white glaze done? White chocolate instead of cocoa?
bagirrra
I tried to make white frosting just without cocoa, with some cream. next to protein, it looks yellow. I think that white chocolate will only aggravate the situation
natapit
Girls! The White Mirror Glaze recipe can be found HERE - Opera in White Cake

Morelleth
Goodnight! Can you please tell me how to take the same amount of powdered gelatin as in the plates? I just read that the latter has 1.5 times more gelling properties.
natapit


Quote: Morelleth
Goodnight! Can you please tell me how to take the same amount of powdered gelatin as in the plates? I just read that the latter has 1.5 times more gelling properties.

no, they are exactly the same, so no more need.
Morelleth
natapit, thanks! 🌹
ElenaS
natapit, Natasha good morning. tell me how to bake such a cake only round? I mean, what about baking a biscuit? I think correctly ... if the biscuit is also baked in a layer and then get it out and cut circles with a ring of the required diameter ... and then assemble according to your recipe ... will it work?
natapit
Quote: ElenaS
if the biscuit is also baked in a layer and then take it out and cut circles with a ring of the required diameter ... and then assemble according to your recipe ... will it work?
yes, but there will be too much waste and it is difficult to cut exactly 3 cakes. Draw circles of the desired diameter and bake each cake separately to avoid waste. good luck!
Elena_Kamch
natapit, Natasha, I really liked the icing in this cake! Did it several times already.
Can you tell me how she will behave with the butter cream? Can I draw some flowers on it?
natapit
Elena, I do not know....
Elena_Kamch
Is it worth experimenting? If I try, I'll write ...
natapit
Elenawhoever does not risk is ...
Elena_Kamch
Natasha, I tried so ... in a modest way ... But the experiment was successful, I think. Nothing has slipped anywhere with the glaze
So, oil cream can be used
aprelinka
Natasha! the first time a week ago, being in St. Petersburg, we tried the Sacher cake.
In principle, I assumed that my daughter would not particularly like it. chocolate cake with apricot jam. all the same dryish.
but this is Sacher!
I don't like Prague for the simple reason that I can't eat charlotte chocolate cream.
Well, I can't, that's all. especially when it melts

and now I think I need to come up with something with Sacher, so that my family tastes good

and the bicycle, it turns out, has already been invented ...

thank you very much! recipe miracle! and a great cream!

as soon as I cook it - I will definitely unsubscribe !!!!
Zeamays
Quote: natapit
I want to pay special attention to the glaze! The recipe was found on an English-language site and tested by me for the first time, the conclusion is a miracle! Delicious, simple, easy! The photo shows how the jelly and orange blossom are reflected in it!

I will not aim at the whole cake now, the handles are not yet skillful, but this icing worried me
And everything worked out!
Fast, simple and straightforward.
Of course, my hand trembled a couple of times, and with a ladle touched the cake, I will place candles on the visible blots,
but still it is mirror!

Thank you Natasha !

Sachertorte Orange

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