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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

Grandma’s Covered Apple Pie with Icing

Grandma’s delicious covered apple pie with icing requires several steps, but the preparation is easy.

You will be delighted, the “apple” itself can still be recognized and tasted like a piece of apple, it does not turn into apple pulp.

Ingredients for the apple pie dough

  • 300g flour
  • 200 grams of butter
  • 175 grams of sugar
  • 1 egg
  • grated zest of 1 lemon

Ingredients for the topping

  • 800 to 1000 g of tart apples, Boskopp is suitable
  • juice of 1 lemon
  • 50 grams of raisins
  • 50 grams of sugar
  • 1 teaspoon cinnamon, to taste

Ingredients for the icing

  • 1 medium egg
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • 1 tbsp vanilla pudding powder

Preparation of apple pie with icing

  1. Knead the ingredients for the dough into a shortcrust pastry and leave to rest in the fridge for 2 hours. For the topping, peel, core, and eighth the apple mix with the lemon juice, raisins, sugar, and cinnamon. Preheat the oven to 200° (top/bottom heat).
  2. Roll out the dough, place it in a greased springform pan and pull up the edge a little. Prick the pastry base several times with a fork, and spread the apple topping on top. For the glaze, first mix the sugar and custard powder with 1 tablespoon of milk until smooth, then add the other ingredients and whisk and pour over the apples.
  3. Bake on the middle rack for a total of 50 to 60 minutes (switch down to 180° after 30 minutes). When the cake has cooled, sprinkle with powdered sugar.
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