On Thu, 12 Jan 2017 18:58:58 +0000 (UTC), tert in seattle
> wrote:
> Ed Pawlowski wrote:
> > On 1/11/2017 9:30 PM, Taxed and Spent wrote:
> >> On 1/11/2017 5:35 PM, Sqwertz wrote:
> >>> On Wed, 11 Jan 2017 20:08:48 -0500, Ed Pawlowski wrote:
> >>>
> >>>> It is really really good. Make yourself a cup of coffee or tea with it
> >>>> and it is a heavenly dessert. Given the price, I won't be ordering
> >>>> every week, but for special occasions, it is a very nice treat.
> >>>> https://www.sacher.com/en/original-sacher-cake/
> >>>
> >>> $90 for 8.5" torte is a little too expensive for a dessert for me. I
> >>> just do a Suzy-Q and call it a night.
> >>>
> >>> Did you also get a $150 bottle of Dom Perignon to go with that?
> >>> <cough>
> >>>
> >>> -sw
> >>>
> >>
> >>
> >> Not really hard to make.
> >
> > There are many clone recipes, but unlike the original, they don't have
> > the same blend of chocolates, the custom ground flour, etc. I'm sure
> > many of them are good, but I wanted to try the original.
>
> I have made a few sachertortes and have also eaten one at the Sacher
> Hotel. I'm not much of a cake maker so can't really weigh in on the
> relative difficulty but you need to at least be skilled enough to cut
> the thing in half longitudinally to put the apricot preserves in there,
> and that takes some practice. Coating with the chocolate glaze isn't
> for beginners either (let alone making the glaze).
>
> Btw you need the schlagobers because frankly it's a bit on the dry side.
> Vienna has plenty of other treats to offer that I prefer.
But wait! This thread is all about Steve Wertz and what he likes.
--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.