Authentic Sacher Cake

The Sacher or Sachetorte cake is a real delicacy, typical of Austria. The combination could not be more perfect, 2 thick layers of chocolate sponge cake joined with apricot jam and also covered in a chocolate glaze.

Invented in 1832 by the then pastry apprentice Franz Sacher . Since then, it has become a classic of all Austrian confectioneries. Do not hesitate to make this cake that surprises the big and also the little ones.

Sacher cake recipe

Ingredients

For the cake

(50 g) of flour.
(25 g) of ground almonds.
(100 g) of sugar.
1 teaspoon vanilla or cinnamon flavoring (optional).
3 eggs.
1 pinch of salt.
(50 g) of dark chocolate.
(85 g) of butter to the point of cream.

1 jar of apricot jam.

For coverage

1 tablespoon butter.
2 tablespoons of liquid cream.
(75 g) of chocolate fondant.

To decorate

Raspberries, almonds, mint leaves.

Note: With these amounts you will get a cake for about 4 people.

Utensils

chocolate cream cake

Electric mixer of rods.
1 sieve.
1 large bowl.
A small bowl.
1 spoon.
1 mold (preferably removable).
A large knife or also a cake cutting utensil.
1 decopen (optional).
Oven.

Preparation

First, preheat the oven to 180ºC.
Then take the eggs and separate the whites from the yolks.
Put the butter and sugar in a bowl and beat until it forms a cream.
Also, add the yolks one by one and continue beating.

Melt the chocolate. You can do it in a bain-marie or also in the microwave. If you decide on this last option, be careful, as it can burn the chocolate. So that it does not happen to you, you should leave it for about 10 seconds in the microwave. Then you remove it, give it a few turns, and put it back in. So until completely melted.
Add the tempered chocolate to the yolk cream.
Add the flour, the ground almonds and also the vanilla, all sifted.
Then whip the whites to the point of snow with a pinch of salt, it is an excellent trick to mount them easily. Add them to the previous pasta little by little and in an enveloping way.
Spread a mold (if it is removable much better) with butter and, in addition, sprinkle with a little flour.
Pour the mixture into the mold and put it in the oven. Bake for about 10 minutes at 180ºC. Then, lower the temperature to 160 ºC and leave your cake for another 30 minutes.
Take out of the oven and do not remove the mold until it is completely cold. Cut the cake in half.

Finally, spread the apricot jam over the two halves of the cake and put it back together

How to make the topping and decoration

Melt the chocolate for the topping and add the butter and cream.
Cover the cake with the chocolate and then put it in the fridge until it is cold.
Garnish with raspberries and also some mint leaves (optional).
You can also write the name of Sacher with melted chocolate and a pastry bag with a small tip or you can also use a decopen.

Data of interest

Traditionally it is accompanied with whipped cream.
Around 270,000 Sacher cakes are made a year at the Hotel Sacher in Vienna, many of them for export. Do not hesitate to go there to try it if you are on vacation in Vienna.

Use a quality butter. Never margarine does not give the same flavor.
If you prefer, you can also add pure cocoa to the cake instead of melted chocolate. The ratio is (50 g) to (50 g) of flour.
It is always better to unmold the cake on the oven rack .
If the jam is very dense and, in addition, you see that it does not fit too well when you spread it, you can heat it a little in the microwave or in a bain-marie. Much better if you prepare your own homemade jam.
There are many variants of the Sacher cake : white chocolate Sacher cake, with strawberry jam etc.
A decopen is a kind of bottle, ideal for making letters and pictures. The best option to draw the Sacher name that usually appears in the most traditional recipes.

Now you just have to serve and enjoy this delicious recipe with your family.