Cake "Sacher"

Cake "Sacher"

Cake "Sacher" (Sachertorte it.) - Hot chocolate cake - was invented by the famous Austrian pastry chef Franz Sacher. Austrian cake "Sacher" - one of the most popular in the world of sweet cakes, which is a classic example of Viennese cuisine desserts with harmonic features inherent in it. Cake "Sacher", in fact, is a chocolate cake with one or two layers of apricot jam (or jam), the top and sides covered with chocolate icing. Serve this cake made with whipped cream. The Austrian cookbooks beginning of the XVIII century, you can find recipes for cakes like cake "Sacher" (a little later appear recipes of cakes, drenched with chocolate).

Birth of a legend

For the first time the cake was prepared by 16-year-old Franz Sacher for the guests, Minister for Foreign Affairs, of a Metternich, in 1832. Cake guests liked, but did not become popular at once. The eldest son of Franz Sacher, Eduard (1843-1892), who studied in the popular Viennese Coffee-confectionery "Demel", in some way changed the original recipe of his father's invention. First chocolate cake "Sacher" prepared and sold in the institution "Demel", and later (1876) - even in their own enterprise Eduard - hotel with the family name of "Sacher". With these times of true Viennese cake "Sacher" has acquired a well-deserved popularity. Descendants Demel and Sacher has repeatedly participated in litigation on the issue of the right to use the trade name of "cake" Sacher ". A popular variant Demel cake in some way different from the version of Sacher, but not essential. Popular in Russia since Soviet times Cake "Prague" is the "Sacher" cake option, in addition, there are many other recipes, in some ways repeating the cake "Sacher" recipe by recipe and the basic techniques of preparation.

What you need for the cake?

So the cake "Sacher", the original recipe.


  • 100 g of dark chocolate;
  • 150 g of sugar;
  • 150-180 g of natural butter;
  • 150 g of wheat flour / s;
  • 6 eggs;
  • 1 tablespoon brandy;
  • 1 packet of baking powder;
  • 30-40 g of cocoa powder;
  • 50 grams of nucleoli almonds;
  • 200 g apricot jam;
  • vanillin;
  • 140 g of dark chocolate;
  • 3-4 tablespoons of milk;
  • 10-15 g of natural butter.

Preparation of sponge cake:

If you have never cooked like desserts and do not know how to cook a cake "Sacher", just follow the instructions. Vzobёm butter, 50 g of sugar. Break chocolate and melt in a water bath, cool slightly and mix with beaten oil. Add to the mix vanilla, brandy and carefully promeshaem. Continuing to stir, add one egg yolks. Vzobёm mixture mixer. Nucleoli almonds peeled and ground using a blender. The screened (required) flour mixed with baking powder and cocoa. Chilled egg whites vzobёm mixer with 100 g sugar to produce rigid foam. Part of this protein-sugar mass lay out in chocolate-oil mixture, vsyplem to the flour with the cocoa and baking powder, add the chopped almonds and mix gently all. Now add the rest of the protein and sugar and stir the masses. Put the dough in a greased split mold and place it in the oven, preheated to about 180-200S temperature. We bake cake for 40-60 minutes.

Cooking cake
Cake "Sacher"

Ready vynem cake from the mold and give him complete rest for at least 8 hours. After this time, cut the cake horizontally into 2 parts and smazhem top and on all sides slightly warmed apricot jam. Prepare the glaze. Chocolate get destroyed and melt in a water bath. Add milk and mix thoroughly. Add the softened butter and stir again until smooth. Cool slightly glaze and profusely smazhem cake top and sides. Decorate the cake on top of a pattern or inscription with a pastry bag or a syringe. Serve with whipped cream will and black coffee or Viennese coffee.

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