Vienna, Austria: in the kingdom of the famous Sacher cake

content:
photos:
Vote this travel review

Enjoy Vienna, go to the discovery of the imperial palace of Schönbrunn, the artistic masterpieces dell'Albertina and the atmosphere of a typical Viennese coffee at the Café Schwarzenberg. The Vienna Card allows you to run for 72 hours by subway, bus or tram.
The Sacher Torte
The origins of the most famous cake in the world, the original Sacher Torte, are to be traced back to 1832, when un'apprendista pastry chef of 16 years named Franz Sacher, while replacing the chef who was on his deathbed at the court of Prince Metternich , created a dessert for the special guests: The Original Sacher Torte.
His efforts were fully rewarded with full success. Started, so, the tour de force in the production of this dessert that has a total production of about 270,000 pieces and just like 160 years ago, are all filled with apricot jam, covered with chocolate and packed by hand.

The cakes consist of raw materials exceptional, here are some numbers: 1.2 million eggs, 80 tons of sugar, 70 tons of chocolate, 37 tons of apricot jam, 25 tons of sugar, 30 tons of flour.

Up to now, the recipe of the original Sacher Torte, which requires only the use of pure natural products without preservatives, is a very well-kept secret at the Sacher.

The Original Sacher Torte is also protected by a trademark and, to date, there are no licenses for the resale of the product or anywhere else in the world.

To ensure the optimal use of this specialty is recommended storage at a temperature between 16 ° C and 18 ° C.
The Original Sacher Torte is served at its best with whipped cream is not sweet and a cup of coffee or the Original Sacher.

The recipe:
For the dough: 150 gr flour, 150 grams of dark chocolate, 150 g of butter, 150 g of sugar, 5 eggs.
For the filling: apricot jam.
For the frosting to cover: 100g dark chocolate, 70 grams of sugar.
Break the chocolate first and then let it dissolve in water bath in a pot. In the meantime, worked to cream the butter kept at room temperature and add half the sugar. Join a chocolate spoons e. stirring constantly, egg yolks, one at a time. Mount Snow to steady the egg together remaining sugar and then aggiungetene a compound butter using the whip. Then, using a wooden spoon, gently incorporate the remaining egg whites, alternating with flour gradually. Prepared the dough, butter and flour a hinged mold, pour the batter and cook in oven for about an hour at a temperature of 180 °. When cooked, remove the cake from oven, let cool, then cut in half horizontally and farcitelo of apricot jam. Then brought to boiling in a pot a couple of tablespoons of jam with a tablespoon of water, pass the sieve and Spread evenly over surface of cake. Then go to the preparation of the frosting: In a pot dissolve the sugar in a glass of water e. taking mixed, boil over a low heat for 5 minutes. Let the syrup cool thus obtained, add the crumbled chocolate and stir to dissolve and be able to obtain a smooth and homogeneous. Then put it back on the fire to flame and do moderate uocere always stirring, until it is thickened. Then pour on the cake and Spread uniformly over the surface.