Sacher Torte Cake Recipe: Mastering The Art Of Austrian Pastry

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Cake: 120g dark chocolate 120g unsalted butter 100g powdered sugar 6 eggs (separated) 100g granulated sugar 120g all-purpose flour Filling And Glaze: 200g apricot jam 150g dark chocolate 100ml heavy cream

Bake Cake

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Melt chocolate and mix the yolks, cream the butter and powdered sugar, and then fold in the flour and beaten whites. Bake for 45 minutes at 170°C.

Prepare Filling

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] After the cake has cooled, cut it in half, cover the outside, and sandwich the layers with heated apricot jam.

Apply Glaze

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Cover the cake with a silky chocolate ganache, which is made of melted chocolate and cream.

Set

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Before serving, let it cool and chill.