English receipt

Yankiv Kristina

111 group.

My favorite dish is a cake, called “Sacher”. First time I tried it two years ago in Vienna and since then it has become my favorite delicacy.

Classic Viennese confectioners - chocolate biscuit cake with an interlayer of apricot jam, drizzled with icing. Cake recipe that has created an Austrian pastry chef Franz Sacher in 1832, is held in the strictest confidence. But there are many recipes, trying to replicate the original recipe cake "Sacher". Here's one of them ...

Sacher cake recipe.

Ingredients:

For the sponge cake:

• Eggs - 6 pcs.

• Chocolate - 90g

• Butter - 90 g

• Sugar - 120 grams (Oil) + 30 grams (proteins)

• Flour - 90 g

• Vanilla sugar - 1 packet

• apricot jam

For the glaze:

• Water - 50 g

• Sugar - 120 g

• Dark chocolate - 100 g

First of all we make the biscuit.

Chocolate is melted in a water bath. For this you the pieces of the chocolate are put in a bowl, and a bowl is put into the pot with hot water. The next eggs are broken down and the whites are separated from the yolks.

The butter is put to advance in a warm place, so it softened. And then it is beaten with the sugar. Whipping it's best to use a mechanical mixer.

After that, yolks are entered into the butter one at a time, still beating on low speed. You should get a homogeneous mass.

The next step is mixing into the mass melted chocolate. Stir it well.

Protein are shaken up, portionwise adding sugar.

The flour is sifted through a fine sieve. At the same time the oven is heated to 170 degrees.

Half of the protein is added into the chocolate and stirred it with a spoon (no mixer!).

The flour is added and mixed gently with a spoon, to make the dough is not very settled. The remaining half of the protein is added and mixed too.

The parchment is shaped and the dough is put in it.  The cake "Sacher" is baked from 35 to 60 minutes at 170 degrees. To test the readiness you should to pierce gently the cake with a wooden stick. If it does not remain raw dough - biscuit is ready!

Now we are ready to start cooking cream.

You should boil the syrup of water and sugar. Chocolate chips are added and stirred occasionally. You can add a drop of rum and one to two tablespoons of cream. The finished glaze is removed from heat.

Ready sponge cake is cooled and cut horizontally into two equal shortcake. The cake is flipped. Lower shortcake is lubricated with the apricot jam.

The top and sides of cake are also lubricated with jam.

The last step is pouring the glaze on the cake portionwise and flattening with a spatula (squeegee on the sides of cake), trying to make the cake completely smooth as possible.

And after all these operations, you can finally enjoy the incomparable taste of cake “Sacher”.

Bon appétit.