How to make a cake from available products and surprise guests at the same time? A little history, a little imagination and an accessible step-by-step recipe for making a cake with chocolate - all this will delight friends and family. Lovers of chocolate delicacies will appreciate the magnificent Sacher sponge cake.
The history of the cake
The Sacher cake is an original creation of the culinary specialist Franz Sacher, who was born in Austria and from a young age entered the training of the great confectioner and culinary specialist Prince Matternich. During his studies, and by chance, young Franz was lucky to become the prince's assistant in preparing dessert for noble guests. The very fact of the appearance of a recipe for making a chocolate cake has sunk into oblivion. It was rumored that all the ingredients and step-by-step steps for making a biscuit, a layer, pouring a cake were suggested to him by his sister. However, this fact remains a mystery.
After graduating from the great master Matternich, Franz Sacher traveled a lot around the world, worked in princely kitchens and in pastry cafes. His classic creation did not leave anyone indifferent. Sometimes political representatives of the authorities treated him with dessert in order to resolve certain issues. Returning to his homeland, he opened his own shop, where he began to sell exquisite wines and unique desserts. Following the shop, Franz also opened his own hotel with the same name "Hotel Sacher Vienna" in which all desserts with personal stamps were served.
Court and litigation over title and prescription
Years passed, the son of Franz Eduard studied at the famous Vienna confectionery "Demel". He opened his hotel and cafe and, offended by his father because of the inheritance, sold the modified cake recipe to Demel. In 1934, a litigation began between two masters for the primacy and originality of the recipe. However, years after the death of his son Franz Eduard, Demelev cakes were also served to guests and customers with chocolate stamps, but the inscription was different - “Eduard Sacher. Vein".
In the forties, the hotel passed into the possession of other owners, who patented their name for the delicacies and called them . They not only served sweets to all the residents of the hotel, but also began to prepare delicacies to order.
After the war, in the sixties, already the owners of the hotel filed a lawsuit against Demel, accusing him of plagiarizing a patented brand. A long debate over the right to use the name of the cake began again. During the proceedings, it turned out that Franz's son Eduard had changed the recipe and ingredients in his father's original and simple recipe. After a long trial, both parties came to a certain agreement on the issue of cake decoration. A round medal and the inscription "Original Sacher-Torte" remained on the delicacies of the Sacher Hotel, and a triangular medal with the inscription "Demel's Sachertorte" was supposed to flaunt on the cakes of the confectioner Demel.
Homemade recipe
"Sachertorte" cake (German: Sachertorte) - is: a round chocolate sponge cake, the layers of which are soaked in cognac, connected with apricot puree and covered with chocolate glaze.
The calorie content of 1 portion of the cake is 350 kcal (in 100 grams). In addition, it contains: proteins 4 g, fats 15 g and carbohydrates 55 g.
The cakes differ among themselves by the number of layers of biscuit and jam. The Demelevka version of the cake consists of one tall biscuit, which is greased with apricot jam and covered with icing. The top of the cake is decorated with a triangular print.
The "original" version of the cake has two layers of biscuit and two layers of apricot jam, the top is watered with chocolate glaze and decorated with a round stamp.
Ingredients for the dough:
- butter 140 grams;
- icing sugar ½ cup;
- vanillin 10 grams;
- eggs 6 pieces;
- bitter chocolate 1 bar;
- granulated sugar 2/3 cup;
- flour 1 cup.
Ingredients for glaze and interlayer:
- sugar 1 cup;
- water ½ cup;
- bitter chocolate one and a half tiles;
- apricot jam / confiture 1 glass;
- cognac 2 dessert spoons.
From this proportion of products, you will get a cake for 12 servings.
Step-by-step recipe "Original Sacher-Torte"
- Turn on the oven to warm it up evenly and prepare a baking dish.
- Separate the whites from the yolks and place in separate bowls. Beat the whites until a thick and firm foam with persistent peaks.
- Melt the bitter chocolate in a water bath.
- Mix butter with icing sugar and vanilla. Add the yolks, chocolate in stages and beat thoroughly.
- Combine the butter-chocolate blank with proteins and flour. Smoothly knead everything with a spatula.
- We lay out our workpiece in a prepared form and send it to an oven / oven preheated to 170 degrees for 60 - 70 minutes. Nuance - the first quarter of an hour the oven door is open, then we carefully close it (without slamming it) and bake the rest of the time.
- Take the finished biscuit out of the oven and let it rest in shape. Then we take the cake out of the mold and divide it horizontally into two parts.
- Soak both parts of the biscuit with cognac, put jam, put the parts on top of each other and grease the top of the cake with jam. We put the preparation of the delicacy in the refrigerator. Part of the jam can be evaporated over moderate heat until it becomes a delicate marmalade and put on the top cake of the delicacy.
- In a bowl, mix the sugar and water and cook the syrup. After the syrup boils, turn it off and let it cool. Then we mix our syrup with dark chocolate until a glossy glaze is formed.
- We take the cake out of the fridge and pour the icing on top. We put it in the refrigerator overnight. Optionally, you can form a round seal and make an inscription with whipped cream. Also add whipped cream and mint leaves to a plate.
Delicious and simple Sachertorte is ready, you can serve it to the table!
Today, there are many different variations of cake making. For example, in Russia, the Prague cake is very popular, which is one of the options for making the Sacher cake.
