Dec 2

Sacher Cake

Sacher Cake

I love Sacher cake and I don't make it very often, because I don't have a lot of time. But when I make it according to my grandmother's recipe, it always turns out delicious and juicy, and it's a real pleasure to consume it, not to mention the other members of my family. In order for the cake to be as successful as mine, follow the steps and read the notes👇 at the bottom of the text so that you will enjoy every bite. Follow recipe.

Ingredients: mold 20 cm 3 layer 22-24 cm 2 layer, simple, total time: 60 min.

Chocolate Base:

To Fill and Cover:

Glaze Ganache:

Preparation:

Crust:

Beat the egg whites until foamy and gradually add sugar until you get solid snow.
Meanwhile, melt the chocolate in a steamer until smooth and lump-free.
Once melted, leave to cool, stirring constantly.
Separately, beat the powdered sugar with the butter until you get a very soft cream.
Slowly beat in the egg yolks until you have a soft and smooth cream on medium speed.
Finally, add the cooled melted chocolate, mixing well with a whisk.
Then add the egg white mixture to the chocolate, this time mixing with a spatula from the bottom up, finally add the flour, always mixing gently from the bottom up.
The Sacher cake dough will be very soft and fluffy, but dense.
Transfer to a pre-greased and floured mold.
Bake at 180 °C for about 30-35 minutes.
Control the biscuit with a toothpick, the toothpick must be dry.
Some cracked crust will form on the surface, this is normal.
Flat surface trick.
Remove the base from the oven, let it cool for 10 minutes. Then open the cake circle and turn it upside down on the base, whether it's a cutting board or a plate, and leave it like that for about 30 minutes.
This step allows you to have a flat Sacher cake to write on with no bumps!

Filling:

Use only apricot jam for the filling.
It is important that when you have finished the sponge cake, let it cool completely, then cut the same sponge into two or three parts, depending on which mold you used.
if you use a 20 cm mold, you will have 3 equal sponges, if you used a 22–24 mold, then you will have 2 of the same biscuit.
Spread at least 2 full spoons of apricot jam on each layer.
Also cover the surface of the Sacher and the sides of the cake with jam in a thin layer.

Glaze Ganasce:

Heat the cream in a pan and let it boil, turn off the heat, add finely chopped chocolate and mix with a whisk. In a few seconds, the glaze is ready.
Let cool for 5 minutes, stirring constantly.
The glaze must be runny, but not too runny!
Pour 3-4 spoons of frosting onto the cake, placed on a wire rack lined with parchment paper.
Use a cake knife to spread the frosting over the top and sides, evening out any indentations and inaccuracies.
When the cake is well filled, pour the rest of the chocolate on the cake, this time without the knife, to let the frosting slide over the surface and sides.
Lift the cake with a long knife or spatula, transfer it to a decorative plate.

Decorations:

Put the icing that fell on the baking paper into a cake syringe in which you have inserted a smaller nozzle cone, and write sacher in the center of the cake with your free hand.
Let cool at room temperature for a few hours, then transfer the cake to the refrigerator to cool.

Buon appetito!

NOTE:

The first mistake you should not make: is cutting the cake when it is warm! In this case, the bases will crumble and crack.
The cake must be cut cold. It's better the next day.
It is better to wrap it in cling film after 2 hours from the oven and leave it at room temperature overnight.
You can choose to cut the base in half or in half, getting 3 discs. Of course, to cut into 3 you have to use a 20 cm mold!
if you used a 22 or 24 pan, the cake will be thinner, and you can only cut it in 2!
So if you want multi-layered, pay attention to the mold you use!
Spread at least 2 tablespoons of apricot jam on each layer.
Use the most perfect base as a finishing surface! Avoid adding pieces with a cracked surface on top!
Also cover the surface of the Sacher and the sides of the cake with jam!
Store the rest of the dessert in the refrigerator for up to 3 days, covered.
You can pack it in special boxes wrapped in aluminum foil, sealed for up to 3 months.