Sacher Torte
Sacher Torte

Hi, I am Kate. Today, I’m gonna show you how to prepare sacher torte recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Sacher Torte Recipe

Sacher Torte is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Sacher Torte is something that I have loved my whole life. They are fine and they look wonderful.

To be with this recipe, we must prepare a few components. You can have sacher torte using 20 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Sacher Torte:

  1. Make ready Cake base:
  2. Take 150 g soft butter
  3. Make ready 150 g powdered sugar
  4. Make ready 1/2 vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract)
  5. Take 7 egg yolks
  6. Prepare 150 g dark couverture chocolate
  7. Get 1-2 Tbsp or (optional)
  8. Prepare 7 egg whites
  9. Get 30 g sugar
  10. Take 150 g cake flour
  11. Get 1 tsp baking powder (optional)
  12. Prepare Fruit jam glaze:
  13. Prepare 120 g apricot, red current or raspberry jam
  14. Get 50 g sugar
  15. Take 4 Tbsp water
  16. Take 1 Tbsp lemon juice (1/2 lemon squeezed)
  17. Prepare Chocolate icing:
  18. Make ready 200 g sugar
  19. Take 125 ml water
  20. Prepare 150 g dark couverture chocolate

Instructions to make Sacher Torte:

  1. Preheat oven to 170C. Oil and dust with flour a 26 cm springform.
  2. Cream the butter with the powdered sugar, and vanilla/vanilla sugar until fluffy. Add the egg yolks one by one and stir in the warm, melted chocolate. Add / if using.
  3. Beat the egg whites with the sugar until stiff peaks form then pour over the creamed butter/sugar. Sieve the flour over top the egg whites and fold in lightly until well mixed.
  4. Pour the batter into the springform and even out.
  5. Bake for 45-60 minutes or until a skewer comes out clean when inserted into the center. For the first 12 minutes, prop the oven door open the width of a finger so the batter can rise before forming a crust. Let cool overnight.
  6. Make the jam glaze: In a small pot, cook the jam with the sugar, water and lemon juice. When it boils down to a third, run it through a sieve.
  7. While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping.
  8. Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat.
  9. Melt the chocolate in a water bath and gradually stir in the sugar water.
  10. Stirring frequently, let the icing cool until creamy yet still fairly liquid-y. (The consistency depends on the temperature). When it’s the correct consistency, immediately spread over the cake.
  11. Let cool. Serve with whipped cream if you like.

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