ReceptnaptárSacher Torte
Sacher torte set out from Vienna to conquer the world: according to the best-known story, Franz Sacher created it in 1832 in the kitchen of Prince Metternich. This old Hungarian household version is made with ground almonds, so it is moister and nuttier than the Viennese original. Apricot preserve and a sugar glaze give it its characteristic sweet and tart character.
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Ingredients
Method
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- Beat the butter until fluffy, add the sugar, then the 8 egg yolks one at a time.
- Work in the sieved ground almonds and the chocolate melted with water, cooled.
- Whisk the 8 egg whites to stiff peaks, and gently fold them in together with the flour.
- Bake in a buttered cake tin at 170 °C (150 °C in a fan oven) for 1 hour.
- Once cool, cut in half, and brush the sides and top thinly with fruit jam.
- For the icing, cook the grated chocolate with the 150 g sugar in just enough water to make it thick, then remove from heat and keep stirring until it feels smooth and slightly grainy between your fingers.
- Pour this icing over the cake.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- If you want a stronger chocolate flavour, increase the chocolate to 100-120 g and use dark chocolate with at least 60 per cent cocoa.
- The preserve should be apricot, because its acidity balances the sweetness of the chocolate. If it is too thick, stir it with a little hot water and spread it on the cake while warm.
- Pour the glaze over the cake evenly, all at once, and do not spread it, because the marks will stay and the surface will not be smooth.
Frequently asked questions
Why is the glaze grainy?
As the syrup is stirred, the sugar crystallises, which gives the old-style glaze its fine grain. For a glossy coating, melt chocolate with cream and pour that over the cake instead.
How long does the cake keep?
It keeps for 4-5 days covered in a cool place, and it gets better every day as the sponge takes up the moisture of the preserve. It does not need to go in the fridge, where the glaze can lose its shine.
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