Sachertorte has been famous since the 18. century. During his schooling ( 1843-1892 ) Eduard Sacher completed his well-known torte. In 1876 the Sacher hotel was built, and in the same year Eduard offered his famous cake to the hotel and since then Sachertorte has been considered one of the most prominent Viennese confectionaries. It is hard to go to Vienna and not to try the celebrated Sachertorte. Of course I cannot give you the original recipe, as I do not have it, but you might like this version of mine.

INGREDIENTS :

FOR THE BISCUIT:

200 g . of dark chocolate ( 60 % )

150 g . of butter( or margarine for cakes )

7 eggs

120 g . of powdered sugar

95 g . of sugar

95 g . of flour

45 g . corn-starch

60 ml . of whiskey or brandy

60 g . of almonds ( ground )

1 package of baking flour

TOPPING FOR THE BISCUIT :

½ lemon juice

200 ml . of warm water

50 g of apricot jam

FILLING:

300 g  of apricot jam

CHOCOLATE GLAZE :

250 g of baking chocolate

7 ½ spoons of water

10 g sugar

125 g of margarine for cakes

2 ½ spoons of oil

PREPARATION :

1 . heat the oven to 180 degrees…

2 . melt the chocolate and butter on steam …

3 . mix egg-whites to the half and add powdered sugar and go on mixing till the egg-whites become stiff and shiny. Put the egg-whites aside …

4 . mix yolks and sugar to become creamy and add warm chocolate lightly ( chocolate must not be hot)

5 . mix everything well to enable all the ingredients to get homogenous …

6 . then sieve the flour, baking powder and corn-starch to avoid appearing of lumps and add almonds, brandy or whiskey …

7 . mix everything well and add egg-whites in small amounts and mix them into the chocolate mixture with light, circular movements …

8 . cover the bottom of the tin (diameter 26) with parchment paper and butter the edges and pour the mixture into the tin …

9 . put the biscuit into the preheated oven for 30-40 minutes…

10 . before taking the biscuit out of the oven, use a toothpick to make sure that the biscuit is baked properly. Stab a toothpick in the middle of the biscuit and if the toothpick remains completely clean, the biscuit is baked …

11 . take the biscuit out of the oven and leave it aside for 10 minutes and then take it out of the tin..

12 . leave the biscuit to cool completely and in the meantime prepare the topping …

13 . squeeze half a lemon into warm water and add marmalade and stir well …

14 . divide the topping in three equal parts, so that each layer of biscuit is soaked equally …

15 . put the topping aside …

16 . when the biscuit has cooled and before we cut it into layers, we should prepare chocolate glaze …

17 . put all the ingredients for the glaze in a bowl and melt them, take it away from the cooker to make the glaze cool to the right temperature till you prepare the cake to the end.…

18 . cut the biscuit into three equal layers and first coat the middle layer with topping and then with half marmalade ( 150 g ) , put the upper layer on it and coat it with topping and marmalade and at the end put the lower layer on the top of the cake and coat it with topping …

19 . pour warm (not hot) chocolate glaze over the cake and put it in the fridge for 15 – 20 minutes …

20 . In the end decorate the cake with pistachios

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A bit unusual name, but with a reason. This cake is prepared in only four steps. It is really soft, juicy and delicious both when it is cold and still warm. Due to brown sugar the upper layer of the pineapple gets a slightly flavour of a caramelized cake.

INGREDIENTS :

6 spoons of brown sugar

250 g margarine for cakes + for coating the baking tin

190 g of sugar

7 – 8 candied sour cherries

7 – 8 slices of pineapple ( round pieces )

5 spoons of pineapple juice (from can)

1 package of baking powder

lemon peel ( from 1 lemon )

4 eggs

160 g of flour

PROCEDURE :

1 . turn the oven on to 180 degrees…

2 . coat the baking tin 28 Ø with margarine abundantly, sprinkle sugar evenly on the bottom of the baking tin, line the pineapple slices on the sugar and put one sour cherry in the middle of each pineapple …

3 . put the tin into the fridge shortly …

4 . put the sugar in a bowl, cut the margarine into small pieces and add it into the sugar …

5 . mix the margarine well , add eggs (one by one), lemon peel and pineapple juice …

6 . sieve the flour and baking powder into the mixture and stir well …

7 . pour the biscuit over pineapple lightly and slowly, and even it with a spoon …

8 . bake the cake for ca . 25 – 30 minutes, then take it out of the oven and leave it in the tin for 10 – 15 more minutes to rest …

9 . take the cake out of the tin and turn it on a tray, up side down ( SEE THE VIDEO ) ….

ADVICE AND NOTES :

The cake can be served cold or warm.

The cake can be served with lightly whipped cream.

It is important that all the ingredients have the same room temperature ( eggs, juice and margarine )

Due to the sugar being caramelized during baking, wash the tin IMMEDIATELY after you take the cake out …

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In winter days it is always good to have a cup of hot fruit compote. Aromatic spices added give this compote a real winter taste.

INGREDIENTS – ( for a larger amount of compote )

5 pears ( medium size )

5 apples ( medium size )

100 g of cherries ( from jar )

70 g of cranberries

2 oranges

1 lemon

2 l of water

2 cinnamon sticks

4 cloves

100 ml of cherry juice (from jar )

nutmeg ( a little )

150 g of honey

1 spoon of vanilla pasta or 50 g of vanilla sugar

1 tea bag of mint tea

PREPARATION :

1 . Put the water, vanilla pasta, cinnamon sticks, cranberry, cloves and grated nutmeg into a bigger pot …

2 . slice half a lemon and one and a half oranges and put them into the pot …

3 . wash apples and pears, core them and cut them into bigger pieces (size of a mouthful ) …

4 . put the compote to boil …

5 . when it boils, add the bag of mint tea, reduce the heat to the medium ( it is important that it is still boiling ), and cook till fruit softens … BE CAREFUL NOT TO OVERCOOK THE FRUIT !!!

6 . in the meantime squeeze juice of the rest lemon and orange …

7 . when the compote is cooked, take it away from the cooker, add juice, sour cherries, honey and stir lightly …

NOTE AND ADVICE :

You can use various fresh or frozen berry fruit.

If you use berry fruit, always add it at the very end of cooking, regardless of whether you use fresh or frozen fruit.

Instead of honey you can use sugar; if you decide on sugar, add it immediately together with fruit

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These yeast buns are very soft and delicious. I have filled them with poppy seeds, but if you do not like poppy seeds, you can fill them as you like – with marmalade, nougat, Nutella, lemon curd etc. …

INGREDIENTS FOR DOUGH :

650 g of flour

200 ml of milk

1 package of yeast

4 spoons of sugar

2 packages of vanilla sugar

50 g solid yoghurt

Lemon peel

1 egg + 1 egg yolk

1 g of salt

150 g of margarine for cakes (room temperature)

INGREDIENTS FOR FILLING :

150 g of ground poppy seeds

1 g of salt

15 g of margarine for cakes

1 tea spoon of vanilla extract

( or 2 packages of vanilla sugar )

60 g of sugar

75 ml of milk

INGREDIENTS FOR COATING AND SPRINKLING

margarine for cakes

powder sugar

PREPARATION :

1 . put one spoon of sugar and yeast in the warm milk, stir well to make the yeast dissolve completely …

2 . leave the milk aside to enable the yeast to activate …

3 . when the yeast has activated, put the flour and all other ingredients for the dough into the bowl …

4 . make soft dough that does not stick to your hands …

5 . form a ball out of the dough, put it back in the bowl, cover it and leave it aside to double its size …

6 . while the dough is rising, you should prepare the filling …

7 . put a small pot on the cooker, add all ingredients except poppy seeds immediately …

8 . when these ingredients boil, put the pot away from the cooker and add poppy seeds …

9 . leave the prepared filling aside for about 20 minutes before further use …

10 . put the risen dough on the work surface ( DO NOT add flour ) , divide it into 15 or 16 parts and form balls …

11 . take a ball, on the work surface form the dough into the shape of a saucer by pressing it with your fingers. Be careful not to make the dough too thin … ( SEE THE VIDEO )

12 . put the filling in the middle and close the yeast buns …

13 . line the formed yeast buns in a buttered baking tray 38 x 25 ( you can put parchment paper on the tray, as well)

14 . leave the ready yeast buns in the baking tray for 10 – 15 minutes and then put them in the COLD oven at 180 degrees for 20 – 25 minutes ( it depends on your oven ) …

15 . coat the ready and still hot yeast buns with margarine and sprinkle with powder sugar …

NOTES AND ADVICE :

While filling the yeast buns be careful not to touch the edges of the dough, because the dough will open during baking.

When the yeast buns are completely cool, put them in a bag or a box, so they do not get any air.

 

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