Viennese Sacher Cake

PresianaPresiana
Novice
81
Maria Kostoff
Translated by
Maria Kostoff
Viennese Sacher Cake1 / 2
27/04/2013
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Preparation
30 min.
Cooking
80 min.
Тotal
110 min.
Servings
10 to 12 pieces
"Viennese cakes are famous worldwide. So that`s why today we`ve prepared for you this recipe for a uniquely tasty Sachertorte, which is not hard to make by any means. The recipe is very well detailed and tried and tested."

Ingredients

  • butter - 1/2 cup (130 g)
  • powdered sugar - 2/5 cup (110 g)
  • vanilla
  • eggs - 6 egg yolks + 6 egg whites
  • couverture chocolate - 4.5 oz (130 g)
  • sugar - 2/5 cup (110 g)
  • flour - 1/2 cup (130 g)
  • jam - apricot
  • for the glaze
  • chocolate - 9 oz (250 g)
  • sugar - 4/5 cup (200 g)
  • water - 1/2 cup (125 ml)
measures

How to cook

Mix the slightly warmed butter with the powdered sugar and vanilla to a light foam. One by one, add the egg yolks, then the melted chocolate and beat with a whisk.

Beat the egg whites into snow, add the granulated sugar, beating until stiff. Finally, add the flour without stirring too much. Use a baking form with a diameter of 9 (22 cm), put baking paper on its bottom.

Pour the mixture into the form, smooth it out on top and bake in a preheated 340°F (170 °C) oven. At the start of baking, open the oven and leave it as is for about 15 minutes, until the layer rises.

Bake for one hour in a closed oven. Remove the layer from the form and leave it to cool, cut it horizontally into two parts. You can further smooth out the top by cutting off any uneven parts.

Smear the layers with the slightly warmed apricot jam, place them one atop the other and smear the sides too. Once the jam dries, pour the cooled glaze over the cake. For the glaze, boil the sugar and water for 5 min and leave them to cool.

Heat the chocolate until soft and mix it with the warm syrup until you get a thick, smooth glaze.

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