Sachertorte
Ingrediënten
Ingredients for 1 Torte (10in (26 cm) diameter)
- Basic Sacher batter
- Apricot marmalade
- Chocolate glaze or Sacher glaze
Instructies
- Prepare and bake Sachertorte batter according to the basic recipe.
- Remove from the pan after it has fully cooled.
- Cut straight on the top, turn over and cut through it horizontally.
- Brush the lower layer with slightly warmed apricot marmalade, place the top cake layer on top, and brush with marmalade again.
- Chill.
- Pour the warm glaze over the torte all at once, smooth quickly with a spatula, and spread around the side of the torte, too.
- Place on a cake plate and let rest for several hours so the glaze can dry.
Notes / Tips / Wine Advice:
If you want to spare yourself the effort of preparing the Sacher glaze, you can simply use a store-bought chocolate glaze.
The Remains of the Cake Fight
The most famous of all Viennese tortes, and perhaps the most famous torte in the world, was not invented by a great baker. The recipe actually came from a second year apprentice. Franz Sacher, born 1816, baked this chocolate torte for the first time in 1832 as a cooking student in the house of Prince Metternich. Sacher’s torte became world famous, but was also to become the topic of many lawsuits between the Hotel Sacher and the Demel Pastry Shop regarding the intellectual property rights of the title “Original Sacher Torte.” The most important point of conflict: should the obligatory marmalade layer be in the middle (like Demel’s torte) or beneath the glaze (as in the Hotel Sacher and also in the cookbook of Marie von Rokitansky)? Ancestors of the Sachertorte could be found much earlier, like in the 1718 cookbook of Conrad Haggers or in Gartler Hickmann’s ‘Proven Viennese Cookbook” from 1749. Since Katharina Prato presented a “Chocolate torte. À la Sacher” in her “Southern German Cuisine,” Chocolate glaze, apricot marmalade, and the name Sacher have been inseparable—no matter where the apricot marmalade is.
The Remains of the Cake Fight
The most famous of all Viennese tortes, and perhaps the most famous torte in the world, was not invented by a great baker. The recipe actually came from a second year apprentice. Franz Sacher, born 1816, baked this chocolate torte for the first time in 1832 as a cooking student in the house of Prince Metternich. Sacher’s torte became world famous, but was also to become the topic of many lawsuits between the Hotel Sacher and the Demel Pastry Shop regarding the intellectual property rights of the title “Original Sacher Torte.” The most important point of conflict: should the obligatory marmalade layer be in the middle (like Demel’s torte) or beneath the glaze (as in the Hotel Sacher and also in the cookbook of Marie von Rokitansky)? Ancestors of the Sachertorte could be found much earlier, like in the 1718 cookbook of Conrad Haggers or in Gartler Hickmann’s ‘Proven Viennese Cookbook” from 1749. Since Katharina Prato presented a “Chocolate torte. À la Sacher” in her “Southern German Cuisine,” Chocolate glaze, apricot marmalade, and the name Sacher have been inseparable—no matter where the apricot marmalade is.
