One should never say never. Eg I've always said I'll never eat a Sacher cake, because I simply do not like it. A bit insecure I'm already at Juttas "Grandma Buchholz's Sacher Torte" become when I heard all the rave about it and as I've seen in Cami their very special "Sacher Torte" since wars happen to my intentions. However, I wanted to try the "original" .... or at least what comes closest. Maybe I do not know ..... so, how it tastes in the Sacher, sly hats me there yet, but if it tastes SO, like what I've baked yesterday, then I'm surprised the triumph not nearly around the world. here and here I have the hand-written recipe on the recipe and found some nice stories around it.
This giant cake is delicious and not to make absolutely complicated. I've only just read that there were actually 2 large pies, I was somewhat worried that a mass of 12 eggs might not fit into a 26iger form, but it's all gone well. I got the wrapping method of Monika used and everything was perfect. So the total mass in a 26 "form 60 min at 160 ° head-and bottom heat baked
On this page I found this recipe
Carla Sacher Sacher Torte to
28 dkg butter or Rama with 8 dkg sugar fluffy stir
12 egg yolks (if more small eggs) 28
softened chocolate, not too hot otherwise they will lose flavor
12 egg whites beat until stiff, add salt, 20 dkg sugar packed snow beat
22 dkg sifted cake flour and 6 dkg cocoa Stir
The iron rings with paper wrap and pour the mass
45 minutes at 160 - 170 ° C bake cool
can and from the rings take
cut in the middle, with warm apricot jam and brush composed. Upper and outer sides with very hot apricot jam spread.
chocolate glaze:
75 dkg chop chocolate,
3 can dkg cocoa
25 dkg sugar or fondant
1 / 8 liter water, cook longer if necessary, some are drawn to small threads
with the lip glaze over warm water
Source: www.kirchenweb.at
and here the modified recipe for Thermomix
========== REZKONV Recipe - RezkonvSuite v1.4
Title: Carla Sacher Sacher Torte to
Categories : pastry
Quantity: 1 recipe
; Mass for two large pies
280 grams butter or Rama with 8 dkg sugar fluffy stir
12 egg yolks (for small eggs more)
280 grams softened chocolate, not too hot because they
; - Otherwise loses flavor
12 egg whites beat until stiff, add salt, 20 dkg
, - sugar packed snow beat
220 , g Sifted cake flour and 6 dkg cocoa
- Stir
Cover the paper with iron rings and the
- Mass Fill
45 minutes at 160 - 170 ° C bake
Allow to cool and from the rings take
=========== ======================= ============ CHOCOLATE GLAZE
750 grams chocolate 30 grams of cocoa grind
250 grams of granulated sugar or fondant
1 / 8 liter water, if necessary, some more
; Cooking can be drawn to small threads
The lip glaze over warm water
SOURCE ============================ ==================== ========
modified for TM nach
www.kirchenweb.at
http://www.stadt-wien.at/index.php?id=
sachertorteoriginalrezept
- Edited * RK * 14/11/2010 by
- cut Heidi Fleischer
in the middle, brush with warm apricot jam and
. composed Upper and outer sides with brush
very hot apricot jam.
butter with sugar and yolks until fluffy. soften (TM pc 5 / 10 sec)
chocolate (not too hot) (in Thermomix Level 2
50 ° about 2 min) of chocolate to the butter-yolk mixture to the sifted flour and cocoa
, stirring (Level 4 / 5 sec). From that
the sugar beaten until stiff add a little snow and short on quantity.
Then lift the dough with the egg beater in the snow. Place in the
greased and floured cake tin and bake at 160 ° 60 minutes.
Remove from the mold and cut the next day 2 x. All
layers and the outside with warmed apricot jam
coat, let dry and then lightly glaze.
=====
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