I'd like to save it for two weeks and serve it at a get-together I have scheduled, but would it last that long? I skimmed both the hotel website and VT pages, but there's nothing on this question. Any ideas are most appreciated, and thanks! I think that you should put the kettle on, make some tea and then cut up that cake and share it here with all of your VT friends.
No point in letting it go to waste. I'd be most willing to share. Ironically, I'm not much of a dessert-eater, but this thing does smell yummy. You can see pix at [original link]. I note that my kind gift-giver paid Euro 34, plus shipping for it, so it is a valuable commodity that should not be wasted! Very good point, Kathrin. Today, every coffee house in Vienna has its own Sachertorte, no two quite alike, but all excellent.
Click here to cancel reply. Pin 9. Share Probably the most famous chocolate cake of all-time. After baking, decorating, slicing and photographing the cake I took a taste. It seemed a little dry to me. This is a different kind of cake from the usual rich butter cakes filled with buttercream.
I waited a day and tasted the cake again. It was a little better. I think the preserves had a chance to absorb into the cake, making it a little softer.
Fold the whipped whites into the cake batter. Ice the cake with apricot preserves and let them set before pouring on the chocolate glaze. As we learned in the Science of Cake Batter Series , a cake batter has structure builders and tenderizers. Since the Sacher cake was a little dry, I needed to up the tenderizers and reduce the structure builders. That did the trick. This cake still has the classic taste and texture of a true Sacher Torte, but is a little softer.
I do like the cake better after a day or two when the preserves have had time to absorb into the cake. Which means, of course, that this is a great recipe to make ahead. The cake can be baked a day or two before assembly, or can be made several weeks ahead and frozen.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Can I ask how long baking time would be, approximately, if baked in two tins?
Just put mine in haha, will check at 30! Honestly, the cake was horrible. The icing was the only thing that was good about this cake. Do you think that would be a good substitute for kirsch?
I use rum because I love rum and chocolate together and that's how I was taught by the Austrian pastry chef I worked for. You can use your favorite liquor of choice. Don't think I'll repeat using this recipe next time. This is a great cake, I only deducted the amout of confectioner's sugar by half, and I would recommend you watch the video related to this recipe As someone who has baked a lot of cakes, this was not worth the effort. The next time my husband craves this cake, we'll just fly to Vienna.
I made this cake more than 20 times for sure. Every member of my family "orders" it for birthdays. We love its "dry" taste; I actually think that chocolate cakes here in U. But this cake is just perfect. I also cut the baking time to 35 min. I pour chocolate glaze, never spread it. The cake comes out looking so perfect and it impresses everybody. I am not an experienced baker, but after so many times baking this cake, the process is on autopilot, and I consider it is an easy recipe.
This cake cannot be baked at as the recipe states. I wasted all of the ingredients baking as instructed. Redid cake and ba for minutes But what a waste of money and lots of time I made this today and it was a big success. I did adapt a few things though. Firstly, after reading that people did not think it had enough of a chocolate flavor, I added 1 tsp. I also added a small spoonful of cream of tartar to the egg whites to stabilize them.
I lowered the oven temperature down to F or so the outside would not totally dry out. I also used a thick walled springform pan which helped. In the end, it baked for 45 minutes without drying out and I got a good even bake.
I used a completely different chocolate glaze that did not use as much sugar and had cream in it. Overall, it was a huge success for my husband. The Sachertorte is his favorite cake. I had never had it until coming to live here in The Netherlands. The Netherlands. I agree with all suggested modifications with the addition of two things: 1 a second person to clean up after the cook, my kitchen was a wreck afterwards 2 two beers one for person and a nap for follow up! My boyfriend is Austrian so he asked me to make--had never heard of it.
Didn't realize what I was getting into. Took 3 hrs to complete. I baked this at altitude ft and added 1 egg and 1 tbs. Cooked it at for 40 mins. Also, as others have said, the video is much better than the recipe. Followed everything else pretty closely except I used double the amount of the apricot glaze.
Added sugar to the Schlag--really made it!
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