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Sachertorte

The recipe of the original Sachertorte is a well-kept secret but this cake tastes almost the same.  

Ingredients (for a cake with a diameter of 22 – 24 cm):  

Cake:         

  • 140 g butter (unsalted, at room temperature)
  • 1 sachet of vanilla sugar (if not available: place vanilla in icing sugar and let it rest for several days)
  • 6 eggs
  • 130 g dark chocolate
  • 110 g sugar
  • 140 g fine flour (tepung terigu)
  • 200 g apricot jam
  • butter and fine flour for cake form
  • whipped cream



Frosting: 

  • 200 g sugar
  • 125 l water
  • 150 g dark chocolate


Recipe:  

Beat the butter, icing sugar and vanilla sugar in a bowl until creamy. Little by little add 6 egg yolks, continue stirring until mixture is thick and creamy.  

Melt chocolate in a double boiler (bain-marie). If you do not have a double boiler you can also use a normal pan filled with water and with a smaller pan in it. When chocolate is melted, remove from heat, fold into a mass and let it cool. Beat 6 egg whites until stiff, add sugar while carefully stirring until mass is stiff and glossy. Add egg white mixture to egg yolk mixture, add flour constantly, carefully stirring with a cooking spoon.  

Line bottom of a cake form with baking paper and grease sides of form with butter. Sift over some flour. Fill the cake form with the mixture and spread evenly.  

Bake in a preheated oven at 170°C for 50 to 60 minutes (the cake is done when pressed lightly there is little resistance). Allow the cake to cool completely before removing from the cake form and peeling off the baking paper.  

Slice the cake in half horizontally, warm up the jam (stirring constantly), spread half of the jam on both cake halves, put cake halves together and spread the other half of jam all over the cake. Allow the cake to dry a little.    

For the frosting boil water and sugar for about 5 – 6 minutes. Let it cool slightly. Melt chocolate in a double boiler (bain-marie) and step by step add sugar while stirring until it becomes a thick glaze. Test the consistency of the frosting by pouring some over a wooden cooking spoon. A layer of 4 cm of frosting should stick to the spoon. Should the frosting be too thick add few drops of sugar water. Quickly pour the warm frosting over the cake and spread it smoothly with a spatula.  

Allow the cake to dry for a few hours until frosting is hard.

Serve the cake with whipped cream.             

Guten Appetit ! Selamat Makan !  

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