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Sachertorte: A rich chocolate cake layered with apricot jam and covered in dark chocolate glaze.

What is Sachertorte?

Sachertorte is a famous Viennese dessert that is renowned all over the world for its rich and indulgent taste. It is a chocolate cake that is layered with apricot jam and then covered in a dark chocolate glaze. The dessert has a distinct taste and texture that makes it one of the most beloved chocolate cakes in the world. Sachertorte was first created in 1832 by Franz Sacher, a 16-year-old apprentice chef, who made it for a high-ranking diplomat. Since then, the dessert has become a symbol of Viennese culture and cuisine.

How is Sachertorte made?

The making of Sachertorte is a delicate and precise process that requires a lot of care and attention to detail. The cake is made from a combination of high-quality dark chocolate, eggs, sugar, flour, and butter. The cake batter is then baked in a round tin until it is perfectly cooked. Once the cake has cooled, it is then sliced in half, and a layer of apricot jam is spread over the bottom half. The top half of the cake is then placed back on top, and the entire cake is covered in a rich and decadent dark chocolate glaze. The glaze is made from a mixture of melted dark chocolate and butter, which is then poured over the cake, giving it a smooth and glossy finish.

Where can you find Sachertorte?

Sachertorte is a popular dessert that is available in many cafes and pastry shops around the world. However, the best place to try Sachertorte is in Vienna, Austria, where it originated. The original Sachertorte recipe is still used by the Hotel Sacher in Vienna, which was founded by Franz Sacher’s son in 1876. The hotel’s restaurant serves Sachertorte to this day, and it is considered to be one of the best places to try this iconic dessert. Additionally, many other pastry shops in Vienna also serve Sachertorte, and it is a must-try dessert for anyone visiting the city.

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Food

16 Interesting Facts About Apricots

The delicious fruit apricots are popular in all regions where they grow. Sweet and juicy, they taste like no other gifts of nature, but they can be eaten fresh with the same pleasure, as well as used for making compotes, pies, and other culinary delights. The only pity is that it is impossible to get them in winter, so in the summer you should not miss the chance to eat them.

  1. Botanically, they are related to plums.
  2. Apricots are not very rich in nutrients, but they are low in calories, which makes them a dietary product.
  3. When dried, they practically do not lose nutrients.
  4. Apricot pits may well serve as a substitute for bitter almonds. It is even used as a raw material for the production of marzipan.
  5. Dried apricot without pits is called “dried apricots”, with pits – “apricots”, and with the pits, they pulled out, opened, took out the kernel, and put it back inside the fruit – “ashtak-pashtak”.
  6. Most of the world’s apricots are grown in Turkey.
  7. Siberian apricots grow in a very harsh climate, and calmly endure frosts of -40-45 degrees. True, their small, tough, and sour fruits can only be considered edible. They are included in the Red Book of Buryatia.
  8. It is still unknown where apricots first appeared on the Earth.
  9. There are many hybrids of apricot with a plum in the world, and breeders regularly develop new varieties.
  10. A hybrid of cherry plum and apricot is called “black apricot”.
  11. The warmer and sunnier climates these fruits grow, the more sweet and juicy they are.
  12. 100 grams of dried apricots contains 10-12 times more calories than 100 grams of fresh apricots.
  13. This fruit first came to Europe when Alexander the Great brought it from the East from his campaigns.
  14. In some European countries, it is called the “Armenian apple”.
  15. The first reliable mention of apricot as an edible fruit is about 6000 years old.
  16. With diabetes, you cannot eat these fruits, alas.
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