Cake "Sacher": history of creation and the correct recipe

Cake "Sacher" is a chocolate dessert, which was invented by the Austrian confectioner. 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 learn cooking in the kitchen of Prince Metternich's palace, which was known all over the world. But in 1832 there was an unforeseen event. The prince officially announced that the chef will prepare a terrific dessert at the reception. But the latter suddenly fell ill, so the kitchen workers began to draw lots, which fell on Franz. Sixteen-year-old confectioner managed to really surprise his guests. The recipe for this dish was made available to everyone.

But, despite this, preparing a cake "Sacher" is quite difficult. In order to preserve its highest taste, it will be necessary to choose the right kind of chocolate, flour and marmalade.

Let us dwell in more detail on the correct recipe for such a dish as the "Sacher" cake.

To prepare a biscuit you 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 of cocoa);
• 110 grams of sugar;
• 140 grams of flour for baking.

In order to level the surface of the biscuit, you will need about three large spoons of apricot jam.

To prepare the interlayer, it is necessary:

• 200 grams of apricot confiture;
• Two small spoons of cognac.

To prepare the glaze you will need:

• 200 grams of sugar;
• Half a glass of water;
• 150 grams of chocolate (70 percent and above the content of cocoa).

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, setting the temperature at one hundred and seventy degrees, so that it warms up optimally.

2. At the bottom of the separable form (24 cm), lay the baking paper, apply oil on the sides and sprinkle with flour. The excess should be carefully shaken.

3. Gently divide the eggs into yolks and squirrels. Do it in such a way that they do not mix. In the future, we will whisk the proteins, and the presence of yolk will make this process impossible.

4. Mix the softened butter with vanilla sugar and powder. Then we start gradually adding yolks to the mixture and whipping up a magnificent and strong mass.

5. Chocolate melt in a microwave and gently mix in the mixture.

6. Beat with sugar proteins until the appearance of a steady state. To achieve this effect, they need to be slightly salted and start to beat them at a small mixer speed.

7. After the proteins turn into foam, you need to increase the speed and whisk 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 the sugar and whisk 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 squirrels, flour to the chocolate mixture and gently stir 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 an hour. We get the biscuit, let's stand for ten minutes in the form, then we spread it on the grate. It is better to bake a biscuit at night.

11. "Sacher" - a cake that has traditional design features. To do this, cut the top of the biscuit to make it perfectly smooth. Then it is divided into two parts and greased with a warm confiture. Fold the cakes together and gently cover with warm jam. Put everything in the fridge and glaze.

12. Make sugar syrup, cool it and mix it with melted chocolate.

13. Glaze the cake with a glaze. The festive table will undoubtedly decorate this delicacy! Important: after coating with glaze put it for four hours in the refrigerator.

Bon Appetit!