The SACHER CAKE is not an Italian cake; it is a cake of Viennese origin (Austria), but it is so good that I have to share this RECIPE.

As some know, the recipe for the Sacher cake is secret. According to the legend, the invention of the Original Sacher Cake dates back to 1832 and is due to a young pastry chef apprentice, Franz Sacher. Since then, the recipe has remained the same, and only very few people know the authentic recipe.

Mini Sacher Cake Solo-Dolce

The recipe I propose today is not the real one, except that I extrapolated this recipe based on a post dedicated to the Sacher cake on the Italian site Dissapore. The post writer who wrote the article visited the famous Hotel Sacher in Vienna, asking to see the cake production workshop.

She was able to detect 34 stages of preparation, from breaking the eggs to the final packaging. Everything is handmade: EXTRAORDINARY !!!

Mini Sacher Cake Solo-Dolce

The secret recipe lies in icing a glaze made of different types of chocolate and apricot jam. The recipe was published in the Time/Life ‘Foods of the World Series’ 51 years ago, in 1968 (in The Food of Vienna’s Empire volume), and it’s been published several times since then as well. But this is my take on the Sacher cake. 

Mini Sacher Cake Solo-Dolce
Mini Sacher Cake Solo-Dolce

Mini Sacher Cake Solo-Dolce’s Recipe

Prep Time 30 mins Rest Time 1 hr Total Time 1 hr 30 mins Difficulty: Intermediate Best Season: Suitable throughout the year

Description

Mini Sacher Cake Solo-Dolce -The secret recipe lies in icing a glaze made of different chocolate and apricot jam types.

Ingredients

Sponge Cake

Dark Chocolate Ganache

Instructions

Dark Chocolate Ganache

    • Finely chop the chocolate and pour, little by little, the cream at 197.6 °F (92 °C) over it; 
    • Gently mix with the spatula while incorporating the most minor air possible.
    • Stir until the chocolate becomes compact and slightly shiny.
    • Insert the cream several times and work until you get a stable blend; the mass becomes denser, shiny, and stable.

Sponge Cake and Assembling

    • Work the butter and sugar together.
    • Add the egg yolks, working the mixture until it is creamy.
    • Add the melted chocolate previously melted in a bain-marie.
    • Mix all the mixture well.
    • Beat the egg whites until fully whipped and add them little by little to the mixture, working from the bottom upwards, to prevent the mass from being disassembled.
    • The next step is to add the flour, obtaining a homogeneous and velvety mixture with a beautiful brown color.
    • Pour the mixture into a greased and floured baking pan and bake in a preheated oven at 180°C ( 356°F) for about an hour.
    • Let the cake cool, cut it in half, and cover it with apricot jam.
    • Cover it with the other half of the cake and sprinkle it with apricot jam.
    • Let it rest for about 1 hour at room temperature, and then glaze it with the chocolate ganache. 
    • Refrigerate for at least 10 minutes to set the glaze.

Note

I suggest you heat the apricot jam so that it’s more liquid.

Keywords: Mini Sacher Cake Solo-Dolce
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