Cake "Sacher" or "Sachertorte"

Category: Bakery products
Sachertorte or Sachertorte cake

Ingredients

Cake:
Wheat flour 1 tbsp.
Cognac 20 g
Fine sugar 150 g
Butter 150 g
Egg 7 pcs.
Dark chocolate 150 g
Apricot jam 1 tbsp.
For glaze:
Dark chocolate 150 g
Milk 3-4 tbsp. l.
Butter 2 tbsp. l.

Cooking method

  • Cake:
  • Carefully separate the whites from the yolks. Put the proteins in the refrigerator.
  • Break the chocolate into pieces and melt in a water bath. Cool to body temperature. Add cognac and mix thoroughly.
  • Beat softened butter with a mixer with 50 g of sugar.
  • Gently, in parts, combine with chocolate, mix thoroughly.
  • Drive the yolks into the chocolate-butter mixture, one at a time, and beat until smooth.
  • Beat the whites separately with the remaining sugar (100 g) until peaks.
  • Add flour in parts.
  • Mix a third of the protein mass with the chocolate mass. Carefully add the remaining protein mass.
  • Bake for about 50-60 minutes in a parchment-lined form in a preheated oven at 180˚C. Check the readiness with a match.
  • Assembly:
  • Cool the finished cake on a wire rack for at least 2 hours.
  • Cut into three cakes.
  • Grease the bottom crust with apricot jam, cover with a second crust, also grease with apricot jam and cover with a third crust. Brush the top and sides with apricot jam. Leave the cake to soak for at least an hour.
  • Glaze:
  • Break the chocolate into pieces, put in a saucepan and melt in a water bath until liquid.
  • Add milk to the melted chocolate and stir well.
  • At the very end, put butter and stir well again until a homogeneous consistency is obtained.
  • Pour the top and sides of the cake with chocolate icing. Put the cooled cake in the refrigerator for at least 2 hours, and preferably overnight.
  • Sachertorte or Sachertorte cake
  • Photo taken from the open spaces of the Russian Internet.

Note

First, a little history:
“In 1832, Foreign Minister Metternich ordered his chef to create an unusual dessert for him and his dignitaries. Although the guests liked the cake, it was left without proper attention for many years.
Sacher's eldest son, Eduard (1843-1892), was educated by the respected Viennese pastry chef Demel. Eduard Sacher slightly changed the cake recipe. The Sacher cake was originally sold at the Demel confectionery, and since 1876 at the Sacher hotel founded by Edward. Since then, cake has been one of the most popular desserts in Viennese cuisine. "( 🔗)
The original recipe for the "Sacher" cake by the descendants of the family is kept secret until now ....

Here is a recipe that I once found and use it to bake.

By the way, in the "Multicooker" section there is a recipe from Lola.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=484.0

Differences in recipes only in the presence of baking powder in Lola ...

Bon appetit, it's insanely delicious !!!

My photo will be later ...

B.T.I.


ukka !!! Thank you very much for the content, beauty and efficiency. I love everything chocolate. There are many Sacher recipes. I want something tasty!
Suslya
Oh, and I also have Sacher's recipe, in the book Encyclopedia of Confectionery Art, everything is shown step by step, in pictures. But I never tried ... I have to get together and do it.
glutton
what a beautiful recipe is really laborious for me
natamylove
Finally I got to Sacher
here is a snippet:

Sachertorte or Sachertorte cake

Not difficult, not overdone, the jam gives a slight sourness.
And most importantly - chocolate.
From chocolate cakes I made only Chocolate with boiling water, but it lags far behind.
I used chocolate by weight, but it was a test. Now only 3 bars of the most favorite chocolate.
Ukka
natamylove, a very tasty morsel !!!
Natasha, did you bake in a cartoon?
natamylove
Yes, in a cartoon 60 + 20 minutes.
But the ripper still added, I was afraid that proteins would not lift so much chocolate uphill
My ripper is 0.5 tsp of baking soda + 1/4 tsp of lemon acid powder, sift into flour.
Mikalaevich
And there is also a version of this Sacher Masoch cake. With black currant jam and marzipan
ikko4ka
My daughter baked in a Panasonic cartoon, strictly according to the recipe. : yes: Layered with apricot jam. What a delicious treat
But I can't get myself together ...
Ukka
ikko4ka, do not be afraid, it is not difficult, peks !!!
The cake is insanely delicious !!!
Doce respect !!!

I myself have been looking for the recipe for this cake for almost 10 years.
As a child, a relative from Lviv came to visit us and baked this cake. It was insanely delicious !!!
Later, as an adult, I dug up a bunch of recipes until I found the Sacher recipe. And then I realized - he is !!!
ikko4ka
ukka, I will bake for my husband's birthday. I will delight the guests!
Mikalaevich
Citizens are good, what did I do wrong?
All according to the recipe, whipped whites almost a spoon stood. I dumped everything into a mold, put it in the oven, for the specified time, at the specified temperature.
The edges are baked and even burnt in some places, the top heaves and falls off. The result is a brick with a hole.
Form tall, or did something wrong?
ikko4ka
Maybe the temperature was high after all? The thermometer does not always correspond
Sometimes it happens to me with a biscuit ...
It works better with small t. The biscuits are capricious, you slam the door a little - and truncated!
Iriska
My Sacher. Delicious cake. I didn't even expect.

Sachertorte or Sachertorte cake
Natalka7
the cake is super. baked already 2 times and always with a cut you can see that the chocolate is at the bottom, as it were. what's wrong?
lunova-moskalenko
I made a similar cake (there is a difference in composition), though for a very long time and there is no photo. Then I still had just a slow cooker Vesochka (in it I made the biscuit myself). And I did it according to this recipe. I think that the author will not be offended here and will allow us to show this cake here. If offended. I will remove it immediately (Let the current whistle). I baked it for 1 hour approximately in the cartoon.
And here is the recipe itself.
fronya40
Ukochka! thank you dear! found your recipe, so we'll celebrate NG with him!
Ukka
Holiday greetings!!!
For me, this cake has something New Year's, festive!
fronya40
and you with Coming! Thank you!
fronya40
: ded_sneg: I baked a cake. As the "sticks in the wheels" fell on me initially, - first I bought chocolate by weight, I melted it, poured it into butter, and it froze .... then I put the oven in mv Liberton, and lately she is "indulging" what is asked in another was not to shove ... I always bake two cycles in it. I turned on the second cycle, but it turned off .... I didn’t notice .. time passed .. I turned it on a second time, it began to turn off by itself .. such a frustrated one, I still got my way and turned it on. I baked three cycles, I think - what will happen is inevitable ...
In general, I pulled out the cake, it seemed like a tall, beautiful one. Ahh, just in case I put 1 tbsp. l baking powder (well, I was afraid). Then I cut it and smeared it over. Filled with glaze.
And ... what amazement it was that everything worked out, and that yummy is rare!
: elka: So, Ol, thank you very much !!!!!!
Nastya_Bagdasarova
Hello, can you tell me whether the cakes baked on the "Sacher" can be classified as biscuits? Is it possible to cook them in advance, freeze, and then defrost and assemble the cake, if possible, how long will it take to defrost?
Ilona
Good day. No, these cakes are not correctly attributed to biscuits, rather to muffin dough, because there is butter. You can, of course, freeze, just freeze it already cooled, and tightly packed in a bag so that moisture does not freeze.
Nastya_Bagdasarova
Quote: Ilona

Good day. No, these cakes are not correctly attributed to biscuits, rather to muffin dough, because there is butter. You can, of course, freeze, just freeze it already cooled, and tightly packed in a bag so that moisture does not freeze.

Thank you, but how long will the cake take to defrost, just never frozen it before?
Kirks
Tell me how to beautifully pour the icing on top of the cake?
Ilona
A
Quote: Nastya_Bagdasarova
Thank you, but how long will the cake take to defrost, just never frozen it before?
It depends on your freezer. I, so as not to worry, would have laid it out in the hololnik from the night, let it gradually disappear there overnight. And in the morning I would collect. Or vice versa, I took it out in the morning, collected it in the evening.
Ilona
Quote: Kirks
Tell me how to beautifully pour the icing on top of the cake?
Oh, I myself always had a limp.
Nastya_Bagdasarova
Quote: Ilona

It depends on your freezer. I, so as not to worry, would have laid it out in the hololnik from the night, let it gradually go away overnight. And in the morning I would collect. Or vice versa, I took it out in the morning, collected it in the evening.

Thank you, it's in the oven, but for some reason it hasn't risen much)) Tell me how much it should rise and in what form?
Ilona
No, well, I won't tell you that. Defrosting is another matter. This particular cake was not baked. I didn't notice any baking powder in the composition.
Nastya_Bagdasarova
I, too, did not put the baking powder, but it did not rise, or rose quite a bit, so I think maybe I took a big form d = 27, cake about 3 cm))
Ilona
Anastasia, well, how are you doing? What happened in the end? Or is it too early to ask?
I look at us 2 Sacher recipes without baking powder and 2 recipes with baking powder.
Nastya_Bagdasarova
my experience turned out to be unsuccessful, firstly, my cake did not rise, and secondly, there were white specks inside, I probably did not mix the proteins with the rest of the dough, I kneaded by hand, I was afraid to lower the proteins, well, in general, I screwed up the cake, so make it to the end did not, so smeared with jam and powdered, half is gone. But I am determined to try again, only now before the choice to try again without baking powder, or still with it. It's just that so many ingredients are mixed there, is it possible to make a fluffy cake without adding baking powder at home?
Ilona
Anastasia, but try to make here according to this recipe?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167802.0
Natasha always has successful recipes, and the owner of the recipe is often on the forum.
Nastya_Bagdasarova
thanks, I'll try))

Other recipes in the section "Sacher (cakes)"

Sachertorte Orange
Cake "Sacher Orange"
Sachertorte cake (variant of Sachertorte)
Sachertorte cake (variant of Sachertorte)

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers