Cake "Sacher Orange"

Category: Confectionery
Kitchen: austrian
Sachertorte Orange

Ingredients

Cakes:
Dark chocolate 180 g
Yolk 8 pcs.
Protein 4 things.
Room temperature butter 150 g
Powdered sugar 180 g
Orange liqueur 40 g
Baking powder 2 tsp
Flour 75 g
Ground almonds to the state of flour 180 g
Orange zest 1/2 tsp
Chantelly creamy chocolate cream with dark chocolate:
Cream 35% 300 ml
Black chocolate (with 60% cocoa content) 200 g
Chantelly creamy chocolate cream with milk chocolate:
Cream 35% 150 ml
Milk chocolate 100 g
Impregnation:
Syrup (made from 50 grams of sugar and 100 ml of water) 100 ml
Orange liqueur 3 tbsp. l.
Orange jam (slightly warm) 100 g
Mirror glaze:
Gelatin 6 g
Cream 35% 90 g
Sugar 90 g
Water (added to cream) 75 g
Good quality cocoa 45 g
For decoration:
Chocolate bars, orange flowers, mint
Fresh orange juice
Orange jelly: 150 ml
Agar agar 1/2 tsp
-------------------------------------------- --------
Baking tray 40x40 cm
Culinary frame 22x18 cm

Cooking method

  • I read about the famous Spanish confectioner Bubo in the blog of Mom Phoenix from LJ, about the famous Spanish pastry chef Bubo, I found his page on the Internet, where I saw a photo and a general description of this cake, and so I wanted to cook it for my birthday, my hands were combing! It was said, made, of course, not so beautifully and not so accurately according to the Bubo recipe, but the cake turned out to be very tasty and was appreciated by my relatives and friends !!!
  • Cakes:
  • 1. Mix and sift flour, almonds and baking powder.
  • Melt chocolate in a steam bath, cool.
  • Grind butter and powder until white and whisk with a mixer, add yolks one by one, add liquor.
  • Sachertorte Orange

  • 2. Mix the yolk and chocolate mass.
  • Beat the egg whites with salt until firm, soft peaks.
  • Sachertorte Orange

  • 3. Then in three steps add flour and whipped proteins (a third of flour, a third of proteins, again a third of flour, etc.), mix by hand, by folding from bottom to top and in a circle.
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  • 4. Spread the dough on a 40x40 cm baking sheet lined with baking paper.
  • Sachertorte Orange

  • 5. Bake in a preheated 175 "oven for about 20 minutes until dry. Focus on your oven!
  • Cool the finished biscuit on a baking sheet and transfer to a clean sheet of baking paper. Cut into 3 cakes 22x18 cm, we get 2 whole cakes and 1 of two halves, we will place it inside the cake. Your family is eagerly awaiting the remaining "scraps", because the aroma of baking biscuit haunts them! Give it back, let it enjoy!
  • Sachertorte Orange

  • 6.Dark Chocolate Cream:
  • Melt the chocolate in a steam bath, cool, but do not let it solidify.
  • Beat the cream until firm peaks. Combine chocolate with cream.
  • Sachertorte Orange

  • 7.Milk Chocolate Cream:
  • We cook in the same way as with black.
  • Sachertorte Orange

  • 8. Place the bottom crust on a dish and put on a culinary frame, soak in syrup and brush with half of the dark chocolate cream.
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  • 9. Place skins from two halves on top, soak in syrup and brush with jam.
  • Top with milk chocolate cream.
  • Sachertorte Orange

  • 10. Place the third cake, saturate and brush with the remaining dark chocolate cream. Put the cake in the refrigerator for 3-4 hours.
  • Glaze:
  • Soak gelatin (using sheet) in cold water so that the water covers the gelatin. (If the gelatin is powdered, then also soak 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!)
  • Place all remaining ingredients in a saucepan and bring to a boil, stirring constantly with a whisk, then cook for another 3-4 minutes. Remove from heat. Add squeezed gelatin and stir well. Cool, stirring constantly, so that there are no gelling lumps. Use immediately!
  • Apply the icing to the cake, do not spread, but let it spread evenly by tilting the mold, place the cake in the refrigerator.
  • Sachertorte Orange

  • Jelly:
  • eleven.Dissolve agar-agar in juice, bring to a boil and cook for 2 minutes, pour into a mold and allow to harden at room temperature.
  • Decorate the cake:
  • Sachertorte Orange

  • 12. Ready cake:
  • Sachertorte Orange

  • 13. Piece:
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  • 14. Amazing combination of chocolate and orange, help yourself! Bubo recommends taking the cake out of the fridge one hour before serving and serving champagne as a drink!
  • Sachertorte Orange

  • P. S. 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! Jelly, I have already used in the preparation of the "Ruby" cake.

The dish is designed for

12

Time for preparing:

90

Cooking program:

oven

Note

Sachertorte Orange

Sachertorte Orange

Sachertorte Orange

Sachertorte Orange


Ana-stasy
What a beauty
Bravo
pygovka
ABALBODY! shocking yummy chocolate flavor !!!!!!!! aaaaaaaaaaa ... I can't ...
natapit
Nastya and Natasha, thanks for the first comments and kind words !!!
Ana-stasy
Natasha, and if there is no culinary frame, you can think without it, or what?
natapit
Nastya, sure you may! just more convenient with a frame!
Ana-stasy
Quote: natapit

Nastya, sure you may! just more convenient with a frame!

thanks, and nevertheless, I'll show my husband a cake now, I'll say: if you want, then buy me a frame
natapit
and then! very necessary thing! I bake square biscuits in it, wrap it in foil and the form is ready!
butska
You are very clever, beautiful! So much creativity and subtleties that I can not pass by. I will definitely cook it.
marlen
Super! Thanks for the recipe and master class!
natapit
Helen and Helen! thanks girls !!!
Arka
Nata, among the people I know in cakes you have no equal! You soar high, high!
Thank you for sometimes coming down to mere mortals and presenting us with your wonderful desserts!
irza
Quote: Arka

Nata, among the people I know in cakes you have no equal! You soar high, high!
Thank you for sometimes coming down to mere mortals and presenting us with your wonderful desserts!

PPKS !!!!!
Photos alone make your jaw go down
irza
Natasha, 75 gm of water is indicated in the components for the glaze - is it for gelatin, or is it mixed with everything else?
natapit
Arochka, thanks, well, you completely embarrassed me

Irish, happy BIRTHDAY!

Sachertorte Orange

no, not for gelatin, mix everything together!
irza
Natasha, I am very happy to say THANK YOU for your congratulations! It's the night outside, and they already congratulate me (you are the first !!!!), and even such a person! Thank you !

p. from. I soaked the gelatin, and at my own peril and risk decided to add water to the cream. And then the answer came, with confirmation! I'll start testing this recipe with frosting, since there is already another chocolate cake in the fridge without decoration. And I will definitely try Sacher Orange too, honestly! I went to make the icing
natapit
Clever woman! good luck to you!
Medusa
natapit, By chance you are not Cancer according to the horoscope, but judging by the photographs and a number of other signs, your artistic taste is very close to ideal.

Although no - I read carefully - Birthday in April or end of March.
But all the same - I continue to be amazed at your abilities!
natapit
no, i'm an ARIES! thanks for the compliment!
lu_estrada
Natalochka! Wonderful smell and seductive look .... grit .... nuuuu bite or lick .......... mmm
celfh
Natasha,
Aprelevna
This is a miracle !!!!
Fatyni
Natasha, you are a MASTER! Wonderful job. Along the way, the question: In what amount of water to soak 6 g of gelatin and what gelatin (sheet or powder). Thanks for the master class!
ilkva
Well, I just tuned in to poppy, and then again THIS is: swoon: And just today I looked at the bar and I see a bottle of Curacao, I think where to start attaching it, and here is Natalochka with a recipe with orange liqueur right there
natapit
Bella, Tanyusha, Aprelevna and Lyudochka! Thank you very much, I am very pleased!

Luda, the water should cover the gelatin and let it swell! i use sheet gelatin!
Merri
Natalia, thank you very much for the recipe! I was just thinking - what kind of cake to bake for my husband's birthday! Indisputably
irza
Natasha, the mirror glaze test went off with a bang. Fast, trouble-free, effective! In structure, when frozen, it resembles a mega-chocolate hard jelly (from bent)

p. from. In other recipes you have met a similar glaze, but with honey and chocolate it seems. Do they differ significantly in structure, solidification, taste?
natapit
Yes, different, I like this one the most! easier, tastier and more economical!
Kara
Girls, maybe I got it wrong, but it seemed to me that the original sacher is not cut into cakes, that is, a whole cake soaked in alcohol and poured with chocolate icing. 2 weeks ago I returned from Vienna, tried it in the cafe of the same name, I was already spinning it and twirling it like that (I had heard a lot before the trip), but did not find the cut ...

But actually he

🔗
natapit
no, you have not messed up! that's right, but is the name of the recipe "Sacher" ?! I did not pretend to be the original recipe, in the additional information to the recipe I wrote everything about its history!
by the way: this: I love and respect classics, but monotony is so boring!
Kara
no-no-no, Natasha, I'm not at all reproached at all !!! What do you! I just wonder how they do it that way, so that you can still feel the orange scent, and closer to the edge.
natapit
Irina, nothing orange is included in the original Sakher cake! here is what Wikipedia writes about this cake-

The Sakher cake is a chocolate sponge cake with one or two layers of apricot jam, covered on top and on the sides with chocolate glaze. It is usually served with whipped cream.
The main difference between Demelev and the "original" recipes lies in the number of layers of confiture: at the Sacher Hotel, the cake is cut horizontally and coated with apricot confiture, while in the Demelev cake (which is still made entirely by hand), the layer of confiture is placed only on the surface cake before pouring icing on it.


maybe in the cake you ate used orange impregnation?
Kara
Yes, Natalia, you are right. We really tried it in Demele, the guide said that in Sacher it was named, and in Demele it was real. However, eating this charm, I clearly felt an orange (maybe apricot ...) taste.
Loren
good evening natapit!
Finally baked this cake. She looked at him for a long time. Chic. Only now it seemed to me the glaze a little bitter. In general, gorgeous and really mirror! I add my photos:

Sachertorte Orange

Sachertorte Orange

Sachertorte Orange
natapit
Gorgeous! I am a bitter chocolate lover!
Loren
Thank natapit : rose: I love chocolate too. : flowers: maybe she was just not in the mood. Today I will savor with tea again!
Slastena
Natasha made a cake, just super tasty and exquisite taste, though it is too high for me: - \ I was afraid to bake in my oven with one thin cake and not so even: spiteful: but I tried
Sachertorte Orange
natapit
smart girl! I love diligent cooks! it will be even better next time!
* Lyudmila *
Hello ! Can you ask a question about the glaze? Should the gelatin be dissolved or squeezed out like that?
natapit
Soak gelatin in cold water.
Place all remaining ingredients in a saucepan and bring to a boil, stirring constantly with a whisk, then cook for another 3-4 minutes. Remove from heat. add squeezed gelatin and stir well.
clavicle
Made a cake. Thank you very much. Very noble taste. I'll put in a little more orange jam next time. I didn't have enough sourness and orange flavor. I'll take it to my colleagues tomorrow.
tsvika
Natasha, thanks for the recipe. Tasty ooche. I ground the nuts into the dough, not into flour, they were larger and did not make opel jelly.
Sachertorte Orange
Sachertorte Orange
natapit
what a magnificent handsome man!
Scarlett
Girls, hands have not yet reached the cake itself, but the icing is SOMETHING !!!!!!! True, I almost ruined the whole thing - the cream was 10% (I added a little more gelatin) and there was very little space left in the form to the top, but I decided to take a chance - as a result, it slightly dripped around the edges and everything did not fit (I made a double portion, because the diameter of the cake was large. But I waited for the surface to completely solidify, then melted the remnants and carefully poured everything in a thin stream. The result is a real MIRROR !!!!!!! Now I was ordered "exactly the same, but white on chocolate cake "We will try without cocoa ..... I ran and put a HUGE plus sign !!!!!
natapit
Scarlett
I tried it without cocoa! Exactly the same mirror, only white !!!!! Only I made a small mistake - you need to stir the whole thing with a spoon, and not a whisk, otherwise I have bothered to catch the bubbles Natalochka, thanks again and a speedy recovery to mom!
Picanta
natapit, please tell me, good cocoa is what? I have a "royal" manufacturer "coffee company" Around the World ", a neighbor works in a confectionery, said she was good. I made a mirror glaze, it turned out only when I tried the leftovers, something crunched on my teeth unpleasantly, almost like sand. Is the cocoa bad? Or did I not cook it? Can I put it in a smaller one? Today I need to make a cake with icing, I want to repeat yours, here I sit thinking how to make it. Thank you!
natapit
I am using Belgian cocoa.
Quote: Picanta

... I made a mirror glaze, it turned out only when I tried the leftovers, something crunched on my teeth unpleasantly, almost like sand. Is cocoa bad? or did I not cook? Can I put it smaller? Today I need to make a cake with icing, I want to repeat yours, here I sit thinking how to make it. Thank you!
you yourself answered your own question ... nothing creaked for me if it was cooked according to the recipe and everything should be fine for you, but if you reduce the cocoa, then the icing will not work. good luck!
Scarlett
Quote: natapit

I am using Belgian cocoa. you yourself answered your own question ... nothing creaked for me if it was cooked according to the recipe and everything should be fine for you, but if you reduce the cocoa, then the icing will not work. good luck!
Picanta, it seems to me, the problem is in cocoa - I stopped taking our Ukrainian for a long time - it does not dissolve in milk, a sediment remains at the bottom of the cup and does not smell AT ALL! I recently took from our Lily-Lyulek. And I really liked Etker cocoa, I take gelatin, and a baking powder, and a thickener for cream only from this company. Look at your supers - it's not cheap, but it's worth it!
Sweet-lanka
Quote: Scarlett

I tried it without cocoa! Exactly the same mirror, only white !!!!! !

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 will not ruin the cake - I want to pour white mirror)))

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