Tag: sacher

Sacher Cake Recipe – Italian Cuisine – Italian Cuisine

Among the chocolate cakes par excellence we find the Sacher cake, a typical Austrian dessert originally from Vienna, which owes its name to the young pastry chef who created it Franz Sacher

Ingredients FOR THE MIXTURE

140 g butter
110 g dark chocolate
90 g 00 flour
80 g icing sugar
40 g caster sugar
25 g almond flour
5 yolks
4 egg whites
salt

Ingredients FOR COVERING AND FILLING

250 g dark chocolate
250 g apricot jam
150 g fresh cream

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

FOR THE MIXTURE
Whip butter with icing sugar for a long time. Then add the yolks, one at a time, then the melted chocolate at a temperature of 45 ° C, finally the flour.
Whip egg whites with a pinch of salt; when they begin to be frothy, add the granulated sugar, continuing to whip.
Add 2 spoonfuls of meringue in the cake dough and mix, then gently add the remaining meringue.
Pour the mixture in a hinged mold (ø 22 cm), greased and floured and put in the oven at 170 ° C for about 45 minutes.
Remove from the oven and turn out the cake; let it rest upside down for 2 hours.

FOR FILLING AND COVERING
Bring boil the apricot jam with 40 g of water in a saucepan, then blend it to make it smooth. Let it cool down.
sectioned half the cake and fill it with part of the jam; brush it also on the surface and on the edges with the jam and put it in the refrigerator for 30 minutes.
Heat the cream until almost boiling and pour it on the chopped chocolate, making it melt.
Place the cake on a wire rack and pour the chocolate over it, spreading it with a spatula to make it fall even along the edges.

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How to cook a Sacher vegan cake: the recipe – Italian Cuisine

A version of the Austrian dessert par excellence that does not include butter, eggs or milk. What if we told you that you won't notice the difference with the original?

There Sacher cake it is perhaps one of the most famous in the world, but not everyone knows that it can also be prepared in a vegan version.
Let's see how it's done.

Sacher without eggs and without milk

Who said, in fact, that you can't even prepare an extraordinary cake without eggs, milk and butter?
We show you that it is possible with the recipe of this Austrian dessert that made the history of pastry.
In the original version the Sacher is composed of two disks of Cocoa sponge cake stuffed with apricot jam and covered with dark chocolate ganache.
In vegan version the sponge cake will be equally tasty and soft even without eggs and the chocolate ganache will be shiny and compact like that made with cream.
Let's see how.

The recipe for vegan Sacher

Ingredients for sponge cake

500 g of flour 2
300 g of raw cane sugar
50 g of cocoa
2 sachets of yeast (cream of tartar)
180 g of sunflower oil
480 g of soy milk
1 pinch of vanilla powder
1 pinch of salt

Method

To prepare the base mix the flour, sifted cocoa, sugar, baking powder, vanilla and salt and slowly add the soy milk and the oil. You don't have to use whips or a planetary mixer, but it's important that the mixture is smooth and even.
Divide the mixture into two oiled and floured molds of the same size and bake one and then the other in a static oven at 170 ° for 40 minutes.
Once the two discs of sponge cake are ready, let them cool.

Ingredients and preparation of icing

Prepare the ganache by dissolving 250 g of dark chocolate with 300 ml of soy milk and a tablespoon of coconut butter.
You can replace soy milk with vegetable cream and remove coconut butter.
Stuff the two disks of sponge cake with apricot jam, overlap them after leveling them with a knife to even them and cover everything with the ganache.
Let the ganache solidify and then, if you have a bit of manual skill, write "Sacher" with melted chocolate on the cake with a pastry pen.

In the tutorial, discover some other tips for preparing a perfect Sacher

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