Sachertorte cake (variant of Sachertorte)

[Sponge cake (1 part):]

Sachertorte cake (variant of Sachertorte)

Category: Confectionery

Kitchen: austrian

Ingredients
Sponge cake (1 part):
butter	180gr
sugar	180gr
large yolks	6 pcs.
Sponge cake (part 2):
bitter chocolate (Babaevsky Elite is taken everywhere)	180gr
water	45g / ml (3 tbsp. L.)
flour	150gr
baking powder	3 tsp
Sponge cake (part 3):
proteins	6 pcs. + A pinch of salt
Chocolate glaze:
bitter chocolate	100gr
butter	70gr
Spreading cakes:
apricot jam	200gr
apricot jam	50gr

Cooking method

• Mold diameter - 24 cm
• Part 1 of a biscuit. Grind / beat the yolks well with sugar. I have 7 yolks, because they are from rather medium-sized eggs
• Add the butter to the yolks and beat

• Second piece of biscuit. Melt chocolate and water in a water bath

• Whisk flour with baking powder

• Combine the yolk-butter portion, the chocolate portion, and the flour with baking powder

• Part 3 biscuits. Beat egg whites until firm peaks

• Stir in the egg whites with a spatula

• Prepare the form. I clamp the baking cloth with a split mold. I bake all biscuits like that. I grease the walls with lecithin grease. If there is no lubrication, then it is better to lay the walls with baking paper (ribbon) too.

• Bake the biscuit at 160g (with convection) or 180g (without convection) for 40 minutes. Check for readiness with a skewer / cooking knitting needle.

• Cool completely and cut into 2 parts in the original, I cut into 3, because the cake is rather high and so juicy.

• Coat each layer with apricot (and only apricot !!) confiture. Confiture is a more liquid substance than jam, and it seems to permeate the cake, this is more to my liking. But on top and on the sides "putty" with thick apricot jam, slightly warming it up in the microwave.

• In a water bath, melt and mix the ingredients for the icing and pour over the cake. In the original, the glaze is more complex: a large amount of dark chocolate (180 g) is mixed, about a tablespoon of sugar, about a tablespoon of butter and a little water. But I'm more used to making such a chocolate icing-filling.

• 

Note

A cake for big fans of chocolate baked goods. In theory, it refers to buttered biscuits, but this is more muffin than biscuit dough. With so much oil. But butter is also contained in chocolate in significant quantities. That is why impregnation is not used in it (although who will forbid us?))), But apricot jam / confiture is used. Only apricot and no other. Although, again, who will forbid you to realize your fantasy? Here the Prague cake also has a classic recipe verified over the years, but no one bothers me to make it with orange impregnation (based on Cointreau), with orange zest and orange marmalade under glaze. Chocolate and orange have always been great. So are chocolate and cherries. Well, let's get back to the Sachertorte.

This is an Austrian specialist who even brought his followers to trial. The name contains the surname of its creator, here is a snippet copied from Wikipedia:

“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.

After graduation, Sacher worked as a cook for other aristocrats in Pressburg and Budapest. In 1848 Sacher returned to Vienna, where he opened his own wine and gourmet shop.

Sacher's eldest son Eduard was educated at the reputable Viennese confectionery 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 lawsuit broke out between the Sacher Hotel and the Demel confectionery and was repeated more than once. But now everything seems to be settled)).

I also "perverted" the recipe a little, but a little. Basics and bases my playful hands did not touch)). Still a classic.
The recipe was given by a girl friend from another forum, who is also a big fan of cooking. The recipe was accompanied by the following story: "I'll tell you about this cake - my former riding instructor got married and went to live in Germany, from there she and her husband have been going on vacation to Croatia for the 7th year, where they live with a grandmother named Ivka, who in this year turned 91, and who, in her youth, was a member of the Austrian imperial court, made friends with Franz Josef's sister. Ivka's husband was a general, the right-hand man of Joseph Broz Tito. Volgina (where my instructor lived before leaving for Germany))) So this VESna constantly prepares this cake for her husband, a journalist, who interviews various high-profile persons with this cake under his armpit). And they all say they never ate such a cake , everything that is sold in stores is the essence of nonsense and a clumsy remark). I don’t know about the veracity of this whole story, so grandma Ivka tells, but the cake is really delicious. "

[Scarecrow]

Scarecrow, Tusya, WOW ... as always.

[kil]

kil,

Actually a recipe for dummies. Che, I never even suspected that he, in principle, is so simple, this Sacher.))

[Nata]

Nata, delicious to the point of insanity But my junior is fussy and doesn't like chocolate cakes

[Natashaaaa]

Natashaaaa, it's easy !!!

With my two left hands, it's scary to even take on such ...

Will I be able to?

Recently we were with my husband in Vienna), so there are these Sachers at every turn ...

My husband refused to try, he is not for me for cakes, well, except that I made ...

For obvious reasons I cannot ...

Me Govinda is not orders allows ...

[Nata]

Nata, when I read the note, I decided: "I need to bake it unambiguously"))) But seriously, the cake is just excellent: I see that it is delicious and I believe that it is delicious. Thanks for this option!

[Crochet]

Crochet,

And what exactly can you not in it? In fact, this is a cupcake smeared in the middle with jam and glazed with icing. Now, if I called it a cupcake, you wouldn't even be scared))).

Thank you very much Natasha, mine needs to be pleased, he loves chocolate most of all

This is a cupcake smeared in the middle with jam and glazed

so I thought so, after reading the recipe, if it were not for a defiantly luxurious photo that beckons a luxurious cake ... just das is fant ...
admiration is continuous, dear Queen Mother !!!
darling ... yes you and the interlocutor still an artist !!!

[eye]

eye,

Gnarled and uneven white scribbles are artistic, perfectly consistent!)))

PS: I saw you in a dream! You came to visit me with your husband and a girl who was born on April 22. I know exactly everything at the moment ?? Do you have unexpected news for me?))) According to the legend of my dream, you had 5 or 6 children * I hear how you fainted in Ryazan *, in whose names I was constantly confused, and you intelligibly tried to explain to me who is the elder, who is the younger ... My head is some kind of atomic chaos, my husband always knew this, but today he was convinced again))). In the morning I wanted to call you and forgot))).

yyyyyyyyyyy)))))))))))))))))))))))
Well, I'm not the only one to watch Samasechchi dreams (I told those about the palisade and the "Tula" sign)
and something unexpected)))) very much ... why ... (c) I'm a berry zhezh ... until Friday, yeah)))
oh, Natus, smiled, next time call, don't deny us pleasure!
I love you!

[Scarecrow]

Scarecrowand I already
It turned out to be a very tasty cake, I ate the original, but I liked this one more, it turned out more fluffy !!!
Thanks for the delicious cake

[Lerele]

Lerele,

From this I understand! Do you like chocolate?)))

[Scarecrow]

Scarecrow, yes, somehow calm to him, sometimes I love, sometimes not
But the cake is worthwhile !!!

Natasha, thanks for the cake.

I will do more

Tell me, girls, it's very simple to perform. So that Krosh is not afraid and does not roll her eyes!))

Was it okay in consistency? Not a bit dry? I put my heart into my confiture (well, as far as possible, of course) so that it saturates the cakes a little.

[Scarecrow]

Scarecrow, I will say. Plain. It's not difficult to do.
And in terms of consistency, I turned out super, not dry, not rubbery, slightly fluffy.
And this despite the fact that my squirrels were not fluffed up enough, I was too lazy to get the Bosch, I threw it into my type TM, and for some reason, the eggs are not very beaten there.

[Lerele]

Lerele,

Yes, it seems to me that the splendor of the proteins is not critical there. All the same, loosening is a powerful dose of baking powder. Proteins give their note, but nothing more.

All the same, loosening is a powerful dose of baking powder.

At the last moment, when it was necessary to pour the flour, it turned out that there was no baking powder. I added soda, slaked with vinegar, and everything went up very well. Baked in Shteba on porridge 1.40 pressure 0.3

[Scarecrow]

Scarecrow, so I read the recipe again and again, but I see a mountain of dirty dishes, but hmmm I don’t have, unlike some
I want to try here with heating to beat eggs with sugar and then add broken or melted chocolate, butter, at the end add flour with a spatula ... or don't mix in a lot of butter ... but beat - the eggs will settle down ... or wash those dishes. ..
what do you say: down or try, but don't complain?
just one bowl and with induction, well, the process is somehow optimized hotzza ...

[eye]

eye,

Try it. It should work fine. Only whisk the whites separately. Do the rest in one bowl, adding everything in turn. All the same, the baking powder will take the main blow.)) While everything is baking / cooling, you will wash the bowl from your mixer, where everything is mixed and melt the glaze in it (you have heated Kenwood).

Natasha, I'm with a report! Yesterday I baked the recipe, with all the abundance of photos and descriptions, not confusing, I first mixed the flour with a baking powder, melted the chocolate in a still warm oven, beat the yolks with sugar and butter, and whipped the whites in Borok, just for 6-7 minutes , poured it all into a biscuit mold, set the size to 20 cm in diameter, rose high! Enough to cut into 3 cakes!

In the morning we drank tea with this cake, baked "Zakher" for the first time there is nothing to compare with. But this delicious came out, the family approved!

[Olekma]

Olekma,

Beautiful! Neat, beautiful, decorated. Chic. Did you smear the jam from the heart?))

[Olekma]

Olekma,

Beautiful! Neat, beautiful, decorated. Chic. Did you smear the jam from the heart?))

Thank you
The jam was only enough for 1 layer, the second was smeared with jam. But next time I'll stock it up on purpose. For with jam it was better soaked. Although the cake is not dry anyway. Tasty!

[Scarecrow]

Scarecrow, Natus, it's a sight for sore eyes, not scribbles!
Tricky question. I'm not an expert in preserves. And how does confiture differ from everything else? I don't like jam there, jams, so I don't understand anything about them. I have my own apricot jam. Can I somehow separate it - syrup separately, berries separately and use it?

[VGorn]

VGorn,

Jam is almost what was sold in packs, in boxes. Maybe you remember that. But in packs -
this plastic marmalade was already, it was cut into cubes with a knife. Here the jam looks like, but in cans, more plastic, it does not flow, but at the same time it is pulled out of the can with a spoon / spatula and is kept on it in a piece. The consistency is like butter just out of the fridge. The jam is already like butter - lying at room temperature. This makes it clearer.

With your homemade apricot jam, you can do the following: strain the berries and punch them with a blender in mashed potatoes to the consistency of that very soft butter. If you suddenly need to add liquid, add syrup.The remaining unused syrup can go for tea, for impregnation of other cakes, for sauce for pancakes, for fruit drinks.

[Scarecrow]

ScarecrowI read the recipe, went to Magnit in the evening, and there was a discount on a half liter jar of apricot jam, bought it, came home and baked a cake. Although the recipe is simple, questions arose. What diameter is better to take? I took 20 cm and after 40 minutes nothing baked at all, I added another 20 minutes. The bottom is burnt. And I have not yet started adding water to chocolate (everywhere they write that when melting chocolate in a water bath, care must be taken that water does not get into the chocolate). She cut off the burnt bottom, wrapped it in cling film, and in the morning cut it into 2 pieces and smeared it with jam. I'll pour chocolate tonight. I will take into account all my jambs and repeat the recipe again. I really liked the biscuit itself. Thank you very much for the recipe.

[Bottling]

Bottling,

The problem is clearly in your oven. Moreover, the bottom is burnt - the heat shuffles from below. Do you have gas? It is necessary to put another baking sheet at the bottom to cut off the direct flow of heat. My form is 22 cm and in this form the biscuit is high enough to be cut into 3 cakes. Even with a margin. I also did not add water to the icing, because in my recipe my icing is chocolate and butter. But the water in chocolate in the dough - I see no problem. When melting chocolate in a water bath, eggs, flour and baking powder should not get there. But this is if you put chocolate in sweets, decorations, etc. And the dough is dough, a lot is added there)).

[Scarecrow]

Scarecrow, thanks for the answer. In the finished form, the cake turned out to be just a wonderful miracle. the family liked it very much. I still want to make it in a mold with a diameter of 24 or even 26 cm and cut it into 2 parts. I highly recommend it to chocolate lovers.

[Bottling]

Bottling,

I measured my shape and it is not 22. Either 23, or 24, from long-term operation is no longer clear)). 23 like there is no standard. 24 probably. So take 26-28. To be in 2 parts.

[Scarecrow]

Scarecrow, truncated clear, chief! We gotta bungle this weekend. I don't even know what kind of animal this Sacher is. Everyone praises, but I do not know!

[Scarecrow]

Scarecrow, Nata, great Sacher! I experimented with it a couple of times with different recipes, but now I will bake only for this. Juicy, rises well. I baked it in a 26cm shape - norms in height, cut well into three cakes. In general, a good way out when you need a quick cake - and it's easy to make and not "anyhow," but the famous dessert. And it is also easy to transport, and is not very afraid of heat.

[lady inna]

lady inna,

Inn, I just want to try to improve the technology by beating eggs as for a regular sponge cake. I broke separately whip whites and all that)). All the same, add baking powder. you haven't tried. It seems to me it will be 2 times faster and the same at the output.

[Nata]

Nata,
Of course, I had such a thought, and I was such a temptation. But I liked the result so much (light cakes, loosened and at the same time, not crumbling) that I don't want to ruin it all of a sudden. I, on the contrary, next time I want to beat the proteins with a part of the sugar in order to fix them and they were more viscous and better connected. In addition, I baked one Maydyhitter's chocolate cake - there she too, despite a good spoonful of soda, beat the whites separately. And she, they write, fed the flocks of seagulls before achieving the best result, fix it and print the recipe.

[Natasha]

Hello, Natasha! And all the members of the forum too.
I want to thank you for the recipe and not only for him... Thanks to you, my long-term desire to bake Sachertorte has come true. I decided on it after your post!
Although I walked around the many accumulated recipes a long time ago, choosing the most correct one and being afraid to be disappointed in the result. For the first time I learned about such a cake long before the advent of the Internet, from a small note in a magazine, I cut out and saved the recipe until better times, but I safely lost it. In that recipe, coconut oil was used, I have never met more mentions of this ingredient in Sacher's recipes, although there are twenty of them in my daddy.
And then everything worked out: coconut oil appeared in the house, and the recipe was with history and presented it Scarecrow, over whose posts I laughed and shed tears for more than one year, I’ve known you all for a hundred years, I’m just sitting silently in the shade... But the other day I decided that I should already thank the people that they are changing my life for the better.

The cake turned out to be very tasty and beautiful! However, without the "cherry": I was too lazy to write Sachertorte. And with some flaws, next time I'll take it into account.



uh, it's scary to send the first post
P.S. For some reason, there is no picture in the message ...
There is! Loaded!

Sacher baked today, the proteins did not want to combine with the dough. So I had to bake in this form. I thought the proteins would disperse after baking, nothing like that, so it remained in bumps. Next time, I will beat whole eggs without hesitation.

It is better to make a small part of the proteins with the dough first without much delicacy, and then introduce all the rest. And beat the whites with three spoons of sugar - the foam is more viscous and fixed, easier to introduce.

[Zakharovna]

Zakharovna,

I didn't quite understand where the flaws were. I honestly searched for them, but did not find any))). Perfect cakes, uniform thickness of glaze, everything is as it should be, as the doctor ordered! And I’m not envious, because I’m one of the guests, where they pushed a shish kebab / herring under a fur coat / strudel, grilled bananas and ... then I don’t remember any more!))) And only for this reason, it’s never enviable. Yes. Now. Tomorrow will be already!)))



Jiri,

I have never had any problems with proteins, but I still want to try the same without a separate whipping.

Good afternoon., I want to make my daughter on the DR, what is the approximate diameter of the form?

[moleka]

moleka,

I'll tell you for sure, not about 24 cm).

🙏

Thank you, here's a photo report

here is a photo report

Was it tasty?

Yes😋, the result is pleasing. I'm more about Napoleons and Medoviks, but the daughter, who loves chocolate with chocolate in chocolate (and for whom everything was started), identified the cake as Sacher, with the only difference that this one is fluffier than that of Austrian producers and the icing is less chocolate ...
By the way, special thanks for the glaze, it fits very well, I will use it.

And here is my Sacher.

True, after reading the comments, I realized that I messed up a little ...
I had apricot jam. I smeared the cakes with syrup, and punched the berries with a blender, thickened them in the microwave, and they have already worked the sides and top. I'm afraid there won't be a layer between the cakes. Everything is absorbed. I will know tomorrow.

[Venera007]

Venera007,

It shouldn't be dry anyway! Happy girls!))

[Scarecrow]

Scarecrow, dry no, will not. I'm worried about the taste I've never eaten or baked such deliciousness ... Although I bake a lot of things

Good afternoon, will it be baked in the form of 18 cm? I would like to make it high

[Anna Cake]

Anna Cake,

It will be a huge tower! Better bake in 2 or 2 doses.