The recipe for cooking classic Sacher cake. Cake Sacher step by step

In order to cook an incredibly delicious dessert in the form of a Sacher cake, you do not need to flip through a bunch of cookbooks. Read the article and you can make the most delicious cake.

Sacher's cake is a popular chocolate dessert. It is baked by confectioners of all countries and millions of housewives around the world. The recipe for this cake was invented by the 16-year-old confectioner from Austria Franz Zacher.

This is a classic Viennese dessert with taste and harmony features. The chocolate biscuit is soaked with a confiture of apricots, whipped cream, and on top and on the sides it is smeared with dark chocolate.

This cake will be an excellent addition to any holiday, and especially, the Children's Birthday. After all, kids love chocolate sweets.

The secret of the cake Sacher

A slice of the branded cake "Sacher"

Use only dark chocolate( 70% and above), natural butter, with the addition of cognac and almonds. This is the secret of the cake Sacher. To make the chocolate icing tender, you need to add fat cream to it.

Many confectioners replace chocolate with cocoa - this is allowed. Apricot confiture, which impregnated cakes, is a jelly-like jam.

Important: If you do not have confiture, you can replace it with apricot jam. Liquid jam will not work, as it will not flow beautifully.

Classic Sacher cake recipe with photo

Piece of cake with glaze and fruit

Important: If you have never cooked a biscuit, then make such a cake will be easy, following the step by step instructions.

The classic recipe for cake Sacher:

Ingredients:

• Dark chocolate - 240 g
• Sugar - 150 grams
• Natural butter - 200 grams
• Wheat flour - 150 g
• Chicken eggs - 6 pieces
• Cognac - 1 tablespoon
• Baking Powder - 1 sachet
• Cocoa Powder - 30-40 g
• Almond - 50 grams
• Apricot Confiture or jam - 200 grams
• Vanillin - 1 sachet
• Milk - 4 tablespoons

Preparation of the biscuit:

The process of preparing the cake Sacher

1.Whisk170 grams of natural butter with 50 grams of sugar

2. Chocolate melt in a water bath, cool and mix with whipped butter

3. Add cognac and vanillin

to the resulting mass. 4. Mix everything with a mixer. Add the egg yolks, beat the

5. Mix the almond kernels in the blender

6. Sift the flour, mix it with the baking powder and cocoa powder

7. Chop the egg whites with 100 grams of sugar. Must get a thick foam

8. Half the whipped protein put in chocolate with butter. Add almonds, mixed flour, cocoa and baking powder. Mix everything thoroughly and add the remaining whipped protein

9. Preheat the oven to 200 degrees

10. Lubricate the mold with butter and put the dough into it. Put in the oven and bake for 30-40 minutes

Tip: After the biscuit is ready, remove it from the oven and leave it on the table to cool it.

Glaze preparation:

Cooking glaze for

cake 1. Melt the remaining chocolate on a water bath

2. Add milk or cream, butter and mix thoroughly.

3. When the mixture boils, turn it off

Cake molding:

• At this time, while the icing is preparing, cut the biscuit into two pieces
• Warm up the apricot jam on the water bathgrease them with cakes from all sides
• Combine the cakes and plentifully grease them with chocolate icing
• Put the cake in the fridge for 2 hours to impregnate

Ready cake soaked

Tip: You can decorate the cake with dried apricots, topped with cakecream or do just the inscription Austrian confectioner dark melted chocolate «Sacher».Serve this cake with coffee without sugar.

German cake Sacher, recipe

Sacher cake according to the German recipe

The Germans adapted the recipe for this cake for themselves. In it, it is not important to use only butter. It can be replaced with another fat, for example, margarine.

German Sacher Sacher, whose recipe is as simple as that of Australians - these are two separately baked biscuit cakes. In it, almonds are more than two times, and chocolate according to the content of cocoa may not be as dark( less than 70%).

Important: Due to the fact that the cakes are baked separately, more time is needed to impregnate the cake - up to 8 hours.

The rest of the cake is prepared as well as the classic Austrian recipe.

Austrian, Viennese cake Sacher, recipe

Slice of Viennese cake Sacher

The Austrians consider this cake to be their attraction. If friends or relatives from another country come to the Viennese family, the hostess must prepare the Sacher cake for her dear guests.

Important: If you want to make a real Austrian, Viennese Sacher cake, then use only dark chocolate for dough and glaze.

This recipe can be adapted for yourself, and add chocolate instead of cocoa, and butter instead of butter. But then this cake will not be called "Sacher", but it will simply be a chocolate biscuit cake filled with jam.

Cake by Sacher from Tatyana Litvinova

Tatyana Litvinova tries cake

Tatyana Litvinova is an athlete in the past, and now she is a wonderful confectioner and culinary specialist. She can cook any dish and make it unique to taste. Cake Sacher from Tatyana Litvinova is a real masterpiece of chocolate craftsmanship.

Video: Chocolate cake "Sacher" - Everything will be delicious. Release from 22.11.15

The video tells you how this Austrian cake is prepared by this charming woman - the hostess, mother and just a woman.

The recipe for the lean version of Zacher cake

The Sausage cake Sacher

This cake is Sacher rich and caloric. But sometimes you need to serve something delicious and lean on the table. Despite the fact that the recipe for a lean version of the Sacher cake does not contain milk, eggs and butter, it will turn out luxurious and solemn.

Such a cake will be slightly different to the taste of a real Viennese brother, but he will not lose to him at all. So, the recipe:

Ingredients - dough:

• Sugar - 250 grams
• Vegetable oil - 250 grams
• Almond milk - 500 ml
• Dark chocolate - 100 grams
• Extra grade flour - 600 grams
• Cocoa - 5 tablespoons
• Baking powder - 2 teaspoonsspoons
• Salt 0.5 teaspoon
• Lemon juice - 2 tablespoons

Ingredients - cream:

• Brewed strong black tea - 270 ml
• Black chocolate - 300 grams
• Apricot jam - 200 grams

For decoration:

• A bit of grated chocolate
• Dried apricots - 7 pieces

Preparation:

Chocolate glaze

1. Add chocolate to the bowl, pour warm milk, stir

2. Add vegetable oil and sugar

3. Pour in the cocoa, salt and baking powder, mix the

4. Add the flour, pour the lemon juice and mix thoroughly.

5. Pour half the dough into a greased form and bake in the oven - 180 degrees, no more than 35 minutes.

6. Do the samewith a second cake. After baking, the biscuits need to cool

7. Prepare the tea and while it's hot, break the chocolate, put it in a bowl with tea and stir the

8. Take another saucepan( larger size), pour cold water into it and put ice cubes

9. Putin this pan with ice, a bowl of chocolate and tea, and start whipping with the mixer

10. Cover the jam with jam and join them together

11. When the frost begins to solidify, grease the entire surface of the cake

12. From above, the cake can be decorated with grated chocolate or almondx

How to cook a Sacher cake in a multivariate?

Sponge cake cooked in the multivariate

The multivark is a real assistant to modern housewives. In it you can prepare the first, second dishes, as well as desserts. How to cook Sacher cake in a multivariate?

Important: In a multivarker, it's easy to make Sacher cake for any recipe. So make the dough the way you like.

Tip: To make the baking not stick to the sides of the bowl, grease it with warmed butter.

Preparation process:

1. Put the finished dough and choose the baking mode

2. Bake the biscuit 60 minutes

3. After the baking signal comes, do not rush to pull the cake from the multivark. Leave it, let it cool for 30 minutes

4. After this time, take out the cake, grease with jam and glaze with glaze

Important: Do not overdo the cake after baking in the multivark, otherwise it will become stale.

How to make a cake for Sacher cake?

Chocolate glaze for cake

Chocolate glaze for any cake should be the correct consistency.

Important: Do not overcook the icing, otherwise it will be rancid and tasteless. At the same time it must be cooked. If you turn off the fire before the time, the glaze will not thicken and the cake will turn ugly.

So, how to properly prepare the icing for a cake Sacher?

Cooking characteristics:

1. Mix cocoa and sugar in the proportions indicated in recipe

2. Take warm milk and put cocoa with sugar in it, mix well the

3. Heat a little butter in a saucepan and pour into it a sweet milky-chocolate mixture

4. Cook with constant stirring for about 10 minutes. When the mass begins to thicken and a little darken, remove from heat and grease the cake.

Cooking cake Sacher: advice and feedback

Sacher cake should be served with coffee and whipped cream

If you are preparing such a dessert for the first time, then something may not work out. If you are a home confectioner and desserts your chip, then this cake will turn out to be excellent.

Tip: Follow the instructions for preparing the Sacher cake to make it right.

Tip: Do not bake the cake right before serving, it should soak in the refrigerator for at least 2-5 hours.

This dessert will please all households and guests without exception. Even if someone does not like sweets, he will not be able to give up chocolate treats.

When serving this cake on the table, offer unsweetened coffee or thick warm cream. Bon Appetit!

Video: Sacher

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