Sacher Cake is a chocolate dessert that was invented by an Austrian pastry chef. Gradually, it became the most popular Viennese dish in the world.
Franz Sacher was born in 1816. From the age of 14 he began to study cooking in the kitchen of Prince Metternich's palace, which was known throughout the world. But in 1832 an unforeseen event happened. The prince officially announced that at the reception, the chef will cook just a terrific dessert. But the latter suddenly fell ill, so the kitchen workers began to draw lots, which fell on Franz. The sixteen-year-old confectioner was able to truly surprise his guests. The recipe for this dish has become available to everyone.
But, despite this, it is rather difficult to prepare the Sacher cake. In order to maintain its highest taste, it will be necessary to choose the right variety of chocolate, flour and marmalade.
Let us dwell in more detail on the correct recipe for a dish such as Sacher cake.
To prepare a biscuit you will need:
- 140 grams of butter;
- half a glass of powdered sugar;
- half a vanilla pod (can be replaced with a bag of vanilla sugar);
- 6 pieces of eggs;
- 130 grams of chocolate (70 percent or more cocoa content);
- 110 grams of sugar;
- 140 grams of flour for baking.
In order to smooth the surface of the biscuit, you will need about three large spoons of apricot jam.
To prepare the layer, you must:
- 200 grams of apricot confiture;
- two small spoons of brandy.
To prepare the glaze you will need:
- 200 grams of sugar;
- half a glass of water;
- 150 grams of chocolate (70 percent or more cocoa content).
Traditionally, Sacher cake is served with whipped cream.
The preparation of this dessert is as follows:
1. First you need to turn on the oven by setting the temperature to one hundred seventy degrees so that it warms up optimally.
2. At the bottom of the split mold (24 cm) lay baking paper, grease the sides with oil and sprinkle with flour. The excess must be thoroughly brushed off.
3. Gently divide the eggs into yolks and squirrels. This must be done in such a way that they do not mix. In the future, we will whisk the proteins, and the presence of the yolk will make this process impossible.
4. Mix the softened butter with vanilla sugar and icing. Next, we begin to gradually add the yolks to the mixture and whip the lush and strong mass.
5. Melt the chocolate in the microwave and gently mix in the mixture.
6. Beat proteins with sugar until a steady state appears. To achieve this effect, they need a little salt and begin to whisk them at low speeds of the mixer.
7. After the proteins turn into foam, you need to increase the speed and beat to such a state that soft peaks appear. This can be understood by the fact that the surface will become smoother, but they will not already blur.
8. Then add sugar and beat to such a state that the proteins acquire a glossy and bright shine, and the peaks will not bend, and will hold firmly in shape.
9. Now put the whites, flour to the chocolate mixture and mix gently with movements from top to bottom.
10. Put the dough into the mold and put in the oven. The first fifteen minutes to keep the door ajar. Then gently close it and bake for about another hour. We take out a biscuit, let it stand for ten minutes in a mold, then put it on a wire rack. Better bake a biscuit for the night.
11. Sacher - a cake that has traditional design features. To do this, cut off the top of the biscuit so that it turns out to be perfectly smooth. Next, divide it into two parts and grease with a heated jam. Put the cakes together and gently spread with warm jam. Put everything in the refrigerator and do the glaze.
12. Make sugar syrup, cool it and mix with melted chocolate.
13. Lubricate the cake with icing. The festive table will undoubtedly decorate this treat! Important: after coating with glaze set for four hours in the refrigerator.
Bon Appetit!