Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 09-11-2003, 12:19 AM
Reg
 
Posts: n/a
Default PING: Chef Hartmut

Chef Hartmut,

Thank you kindly for posting the Sacher Torte recipes awhile
back. They were very well recieved.

I had fun with the German translation too

--
Reg email: RegForte (at) (that free MS email service) (dot) com


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Old 09-11-2003, 01:20 AM
H. W. Hans Kuntze
 
Posts: n/a
Default PING: Chef Hartmut

Reg wrote:

Chef Hartmut,

Thank you kindly for posting the Sacher Torte recipes awhile
back. They were very well recieved.

I had fun with the German translation too

Hey REG, no problem.
I thought there was at least one in US measures, but that might have=20
been too large, commercial..
In the meantime, I think I aquired a few more from Arnolds breathren.
Pick one you think sounds good, if you are not yet totally happy.
BTW, you might want to try substitutung 1/3 of the flour with 1/3 + 20%=20
more of almond flour, some of my alpenrepublic friends told me they like =

that too. Hazelnutflour should be OK too, although the Turkish nuts are=20
much more flavorful than the Oregon nuts. But Mr. Sacher does not do=20
that, originally.

* Exported from MasterCook *

Sacher Torte

Recipe By : Hartmut W. Kuntze, CMC
Serving Size : 1 Preparation Time :0:00
Categories : Bakery Cakes
Usa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 Lb Eggwhites
4 Lb Sugar -- Meringue
------------------------------------------
5 Lb Sugar
5 Lb Butter -- Whip
6 Lb Couverture, Melted -- Fold In Meringue
5 Lb Eggyolks
------------------------------------------
5 Lb Cake Flour -- Triple Sifted

Make Meringue.

Whip next 4 ingredients.
Fold Together, alternately with flour.

Bake as usual for High Fat Cakes, depending on size of mould.

After cooling, split into 4 Layers and assemble with Apricoture.
Coat with melted Ganache, 1.5-1

Raspberry Jam can be used instead of Apricoture.
Even the Sachers are arguing this point.
Everyone has the "Authentic" recipe.
Fly as you like.

- - - - - - - - - - - - - - - - - -


=3D=3D=3D=3D=3D Titelliste (12 Rezepte) =3D=3D=3D=3D=3D

Die "Richtig" Echte SACHER
Sacher Orginal
Sacher Torte
Sacher Torte - C
Sacher Torte 2
SACHERGLASUR
Sachermasse
Sachertorte
Sachertorte No. 1251 **
SACHERTORTE I
SACHERTORTE II
Sachertorte III

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Die "Richtig" Echte SACHER
Kategorien: Backen, Schoko, Autriche
Menge: 1 Rezept

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D MASSE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
130 Gramm Butter
110 Gramm Staubzucker
Vanillezucker (1 El)
6 Dotter
130 Gramm Schokolade (am besten
-Couvert=FCre)
6 Eiklar
110 Gramm Kristallzucker
130 Gramm Mehl (halb glatt, halb
-griffig)

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D GLASUR =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
110 Gramm Schlagobers
130 Gramm Couvert=FCre
20 Gramm Honig

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=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
Unbekannter Poster drm
-Erfasst *RK* 04.10.02 von
-H.W. Hans Kuntze, CMC

Die leicht erw=E4rmte Butter wird mit Staubzucker und Vanille schaumig
ger=FCht, dann gibt man nach und nach die 6 Eidotter dazu und r=FChrt
auch die vorgew=E4rmte Schokolade ein. Schnee von 6 Eiklar mit
Kristallzucker halbsteif schlagen, vorsichtig abwechselnd mit Mehl
unter die Masse heben. Die Masse wird in einem vorgew=E4rmten Backrohr
bei mittlerer Hitze (ca. 170 =B0) gebacken,d abei l=E4=DFt man die ersten=

12 - 15 Minuten die Backrohrt=FCr einen fingerbreiten Spalt offen,
damit die Masse sich heben und ganz leicht w=F6lben kann, aber sich
noch keine Kruste bildet. Dann backt man die Torte bei geschlossenem
Rohr eine Stunde lang aus. Ausk=FChlen lassen, eventuell mit einem
Reibeisen die trockenen R=E4nder abreiben somit wirkt sie dann viel
saftiger!! (TIPP von mir pers=F6nlich) Einmal auseinanderschneiden und
mit leicht erw=E4rmter Marillenmarmeldade bestreichen, zusammensetzen
und Rand bestreichen. Etwas antrocken lassen. Ich verwende folgende
Glasur:

110 g Schlagobers und 20 g Honig miteinander aufkochen lassen, 130 g
Couvert=FCre darin schmelzen (vorsichtig umr=FChren, damit keine
Bl=E4schen entstehen) und Torte damit glasieren, d.h. Torte auf ein
Gitter stellen, die Oberfl=E4che damit begie=DFen, schr=E4g halten, dass
Glasur =FCber den Rand rinnen kann.

=3D=3D=3D=3D=3D

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Sacher Orginal
Kategorien: Kuchen
Menge: 1 Rezept

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=3D=3D=3D=3D=3D=3D MASSE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
150 Gramm Butter
220 Gramm Schokolade
6 Dotter
220 Gramm Staubzucker
6 Eiklar
60 Gramm Weizenmehl
60 Gramm St=E4rkemehl

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=3D=3D=3D=3D=3D=3D GUSS =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
200 Gramm Feine Schokolade
200 Gramm Zucker
65 ml Wasser; ca.

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=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
-Erfasst *RK* 04.10.02 von
-H.W. Hans Kuntze, CMC

Butter flaumig r=FChren, die im Wasserbad erweichte Schokolade nach
und nach einr=FChren, Dotter und Zucker zugeben, 1/2 Stunde _sehr
schaumig_ r=FChren. Zuletzt die gemischten Mehlarten mit dem steifen
Schnee unterziehen. In befetteter und bemehlter Tortenform bei
Unterhitze (175 Grad) langsam 1 Stunde backen. Nach dem Erkalten
d=FCnn mit heisser Marillenmarmelade (mit etwas Rum erhitzt)
bestreichen und mit Schokoglasur =FCberziehen.

Der =DCberzug f=FCr die echte Sachertorte wird hergestellt, indem man
200 g feine Schokolade im Rohr weich werden l=E4=DFt, inzwischen 200 g
Zucker mit dem entsprechenden Wasserzusatz (ca. 1/16 l ) bis zur
Fadenprobe kocht. Dann gie=DFt man nach und nach den Zucker =FCber die
Schokolade, die in einem Kessel untergebracht wurde, dar=FCber, r=FChrt
st=E4ndig, gibt einen Tropfen =D6l dazu, tabliert an der Kesselwand die
Masse bis sie reif zum Glasieren ist, d. h. die notwendige
Konsistenz erreicht hat.

=3D=3D=3D=3D=3D

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Sacher Torte
Kategorien: Bakery, Cake, USA
Menge: 10 Cakes

3 3/8 kg Eggwhites
1,8 kg Sugar; Meringue
2 1/4 kg Sugar
2 1/4 kg Butter; Whip
2,7 kg Couverture, Melted; Fold In
-Meringue
2 1/4 kg Eggyolks
2 1/4 kg Cake Flour; Triple Sifted

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
Hartmut W. Kuntze, CMC

Make Meringue.

Whip next 4 ingredients. Fold Together, alternately with flour.

Bake as usual for High Fat Cakes, depending on size of mould.

After cooling, split into 4 Layers and assemble with Apricoture.
Coat with melted Ganache, 1.5-1

Raspberry Jam can be used instead of Apricoture. Even the Sachers
are arguing this point. Everyone has the "Authentic" recipe. Fly as
you like.

=3D=3D=3D=3D=3D

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Sacher Torte - C
Kategorien: Desserts, Cakes, Chocolate, Filling
Menge: 1 Torte

8 ounces Semisweet chocolate; broken
-into pieces
1 tablesp. Strong black coffee
1 cup Butter
1 cup Sugar
5 Eggs; separated
1 1/2 cups Self-rising flour; sifted

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D FILLING =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
4 tablesp. Apricot jam; sieved

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=3D=3D=3D=3D FROSTING =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
6 ounces Semisweet chocolate; broken
-into pieces
5 tablesp. Strong black coffee
1 1/2 cups Confectioners sugar; sifted

Grease and line a 9-inch cake pan. Melt the chocolate with the
coffee and allow to cool. Cream the butter and sugar until light and
fluffy. Beat in the egg yolks, one at a time, then the cooled
chocolate. Fold in the flour. Beat the egg whites until they form
stiff peaks, then fold gently into the mixture.

Turn the mixture into the prepared pan and bake in a cool oven, 300
F degrees, for 1-1/2 hours. Leave to cool in the pan for 15 minutes,
then turn out on to a wire rack and leave to cool. When quite cold,
split the cake into two rounds.

To make the filling, warm the apricot jam gently. Spread one round
of the cake with most of the apricot jam, sandwich the rounds
together, then brush the remainder of the apricot jam all over the
cake.

To make the frosting, melt the chocolate with the coffee. Remove
from the heat and beat in the confectioners sugar. Pour the frosting
over the cake, spreading it evenly with a spatula dipped in warm
water. Leave to set for at least 1 hour. Serve with whipped cream.

Chocolate, Jennie Reekie, 1984. Exeter Books. Typos by Jeff Pruett.

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Sacher Torte 2
Kategorien: Cakes, Chocolate, Austrian
Menge: 6 Portionen

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D CAKE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
3/4 cup Butter
2/3 cup Caster sugar
5 Egg yolks
1/4 teasp. Almond essence
175 Gramm Plain chocolate (6 oz)
1 1/2 cups Ground hazelnut filberts
1/2 cup Self-raising flour
2 tablesp. Cocoa
6 Egg whites

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D ICING =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
4 tablesp. Apricot jam
1/3 cup Butter
175 Gramm Plain chocolate (6 oz)
2 tablesp. Apricot brandy (or subst.)

Preheat oven to 160C (325F). Grease a 9in spring form cake tin and
line the bottom with greaseproof paper.

Cream the butter then add 1/3c sugar slowly, beating in between
additions.

Add the egg yolks one at a time, beating in between. Melt the
chocolate and add it to the mixture along with the almond essence
and hazelnuts. Beat. Fold in the cocoa and flour.

Whisk the egg whites until stiff, then add 1/3c sugar slowly,
whisking in between additions. Stir about a quarter of this into the
cake mixture to lighten it, then *fold* in the remainder. Spoon this
into the cake tin.

Bake for 60 - 70 minutes, until the top is firm and the centre
cooked (test with a metal skewer). Cool and remove from tin.

Warm the apricot jam until it is semi liquid. Spread over the top
and sides of the cake. Allow to cool and set slightly. Melt the
butter and the chocolate for the icing and mix with the brandy, if
used. Cool until it reaches a consistency for icing, then ice the
top and sides of the cake.

This is an old Austrian recipe invented by restaurateur Frau Sacher.

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: SACHERGLASUR
Kategorien: S=FC=DFspeise, Glasur, Backen
Menge: 1 Rezept

300 Gramm Staubzucker
250 Gramm Kochschokolade
120 Gramm Wasser

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
Plachuta * Wagner
Die gute K=FCche - ISBN 3-7015-0310-9
-Erfasst *RK* 24.05.03 von
-Ilka Spiess

Zucker, Schokolade und Wasser unter st=E4ndigem R=FChren zum Kochen
bringen.

Mit nassem Pinsel die Zuckerkristalle vom Gef=E4=DFrand waschen. L=F6sung=

zum kurzen Faden kochen (104 =B0C)

Gef=E4=DF in kaltes Wasser stellen. Mit Kochl=F6ffel - bauchige R=FCcksei=
te
die Glasur am Gef=E4=DFrand reiben - tablieren - bis die Glasur ein
dickliche Konsistenz aufweist.

Torte oder Geb=E4ckst=FCcke glasieren.

Die Glasur kann durch Erw=E4rmen und Tablieren wieder aufbereitet
werden.

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Sachermasse
Kategorien: Kuchen, Backen, Deutsch
Menge: 1 Rezept

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D MASSE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
18 Eiwei=DF
14 Eigelb
280 Gramm Butter
240 Gramm Zucker
280 Gramm Zartbitter Schokolade
180 Gramm Mehl
1 Vanilleschote; das Mark

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
-Erfasst *RK* 04.10.02 von
-H.W. Hans Kuntze, CMC

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Sachertorte
Kategorien: Cakes, Chocolate, Tortes
Menge: 1 Rezept

180 Gramm Semisweet Chocolate; Ground
-Finely
1/2 Tasse Sugar
1/4 teasp. Salt
1/2 Tasse Butter
7 Egg Whites
6 Egg Yolks
1 Tasse Apricot Jam
3/4 Tasse Dry Bread Crumbs
Chocolate Glaze
1/4 Tasse Blanched Almonds

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
Joel Ehrlich Joel.


Preheat the oven to 325 degrees.

All ingredients must be at room temperature (70 degrees F) before
starting. Grate the semisweet chocolate. Cream the sugar and butter
thoroughly. Beat the eggs in, one at a time, until the mixture is
light and fluffy. Add the grated chocolate, bread crumbs, almonds
and salt. Beat the egg whites until they are stiff but not dry. Fold
in the egg whites. Bake in an ungreased, removable rim (or
springform) pan for 50 to 60 minutes. Cool completely. Slice the
torte horizontally through the middle to form two layers. Spread the
apricot jam between the layers. Cover the cake with a generous
coating of chocolate glaze. Serve with a great gob of whipped cream
on top of each portion.

Yields 1 9" Torte

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Sachertorte No. 1251 **
Kategorien: Chocolate, Tnt, Cakes, Austrian
Menge: 1 9"torte

6 ounces SemiSweet Chocolate
1/2 cup Sugar
1/2 cup Butter
6 Egg Yolks
3/4 cup Dry Bread Crumbs
1/4 cup Blanched Almonds; ground
-Very Fine
1/4 teasp. Salt
7 Egg Whites
1 cup Apricot Jam
Chocolate Glaze

NOTE: great chocolate dessert recipe which most people never get to
try. A bit of work but well worth the effort.

Preheat the oven to 325 degrees. All ingredients must be at room
temperature (70 degreesF) before starting. Grate the semisweet
chocolate. Cream the sugar and butter thoroughly. Beat the eggs in,
one at a time, until the mixture is light and fluffy. Add the grated
chocolate, bread crumbs, almonds and salt. Beat the egg whites until
they are stiff but not dry. Fold in the egg whites. Bake in an
ungreased, removable rim (or springform) pan for 50 to 60 minutes.
Cool completely. Slice the torte horizontally through the middle to
form two layers. Spread the apricot jam between the layers. Cover
the cake with a generous coating of chocolate glaze. Serve with a
great gob of whipped cream on top of each portion.

From: Joel Ehrlich 08 Aug 95 FIDO National Cooking Echo =C4

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: SACHERTORTE I
Kategorien: Backen, Kuchen, Torte, Austria
Menge: 14 St=FCcke

240 Gramm Butter
120 Gramm Staubzucker
120 Gramm Kristallzucker
240 Gramm Schokolade
12 Eidotter
12 Eiklar
180 Gramm Semmelbr=F6sel
200 Gramm Marillenmarmelade
-(Aprikosenmarmelade)
Sacherglasur, zum Bestreichen

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
Plachuta * Wagner
Die gute K=FCche - ISBN 3-7015-0310-9
-Erfasst *RK* 24.05.03 von
-Ilka Spiess

Handwarme Butter, Eidotter und Staubzucker schaumig r=FChren, auf
Lippentemperatur erw=E4rmte Schokolade beigeben. Eiklar mit
Kristallzucker zu festem Schnee schlagen. Eischnee unter den Abtrieb
mengen, Semmelbr=F6sel vorsichtig unterheben. Tortenring mit Backoder
Trennpapier einschlagen oder Springform verwenden.

Masse in die Form f=FCllen, dabei Masse leicht nach au=DFen streichen,
wodurch eine Mulde entsteht. Im vorgeheizten Backrohr backen, Rohr
ausschalten und Masse noch 10 Minuten ziehen lassen. Torte erkalten
lassen, Papier abziehen.

Torte horizontal in der Mitte durchschneiden, mit Marmelade f=FCllen
und wieder zusammensetzen. Torte oben und an der Seite mit Marmelade
hauchd=FCnn bestreichen, mit temperierter Sacherglasur auf Glacierrost
glacieren.

Stocken lassen, portionieren.

BACKROHRTEMPERATUR: 180 =B0C - BACKDAUER: ca. 1 Stunde

=3D=3D=3D=3D=3D

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: SACHERTORTE II
Kategorien: Backen, Kuchen, Torte, Austria
Menge: 14 St=FCcke

130 Gramm Butter
110 Gramm Staubzucker
6 Eidotter
6 Eiklar
130 Gramm Schokolade
130 Gramm Mehl
110 Gramm Kristallzucker
150 Gramm Marillenmarmelade
-(Aprikosenmarmelade)
Butter, zum Ausstreichen
Mehl, zum Ausstauben

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
Plachuta * Wagner
Die gute K=FCche - ISBN 3-7015-0310-9
-Erfasst *RK* 24.05.03 von
-Ilka Spiess

Handwarme Butter und Staubzucker schaumig r=FChren, nach und nach
Eidotter einr=FChren. Schokolade im Backrohr lippenwarm schmelzen, in
den Abtrieb einmengen. Eiklar mit Kristallzucker zu festem Schnee
schlagen, ebenfalls unter den Abtrieb heben. Mehl vorsichtig
untermengen. In gebutterte, bemehlte Tortenform f=FCllen, Masse nach
au=DFen streichen, wodurch eine Mulde entsteht. Im vortemperierten
Backrohr backen. Torte erkalten lassen, aus der Form l=F6sen,
horizontal einmal durchschneiden.

Mit passierter Marmelade d=FCnn f=FCllen, zusammensetzen, seitlich und
oben mit Marmelade zart bestreichen.

Mit Sacherglasur auf Glaciergitter glacieren.

BACKROHRTEMPERATUR: 180 =B0C BACKDAUER: ca. 1 Stunde

=3D=3D=3D=3D=3D

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Sachertorte III
Kategorien: Kuchen, Schokolade
Menge: 12 Personen

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D KUCHEN =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
130 Gramm Butter
130 Gramm Dunkle Schokolade
100 Gramm Staubzucker
6 Eier
80 Gramm Zucker
130 Gramm Mehl
Aprikosenmarmelade

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D GLASUR =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
150 Gramm Kochschokolade
75 Gramm Kokosfett

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
-Erfasst *RK* 17.06.03 von
-H.W. Hans Kuntze, CMC

Das Rezept der Original Sachertorte ist ein Geheimnis, aber diese
Torte schmeckt fast genauso gut! Schokolade und Butter im Wasserbad
erw=E4rmen, gut verr=FChren, ein wenig ausk=FChlen lassen. Nach und nach
Staubzucker und die 6 Dotter (Eigelb) einr=FChren. Die 6 Eiklar
(eiwei=DF) zu Schnee schlagen (so lange mit dem Mixer mixen, bis die
Masse "fest" ist), l=F6ffelweise den Zucker einr=FChren, weitermixen.
Einen L=F6ffel Schnee in die Schokoladenmasse einr=FChren. Mehl und den
=FCbrigen Schnee abwechselnd vorsichtig unter die Masse r=FChren. Die
Backform gut fetten und mit etwas Mehl bestreuen. Das Backrohl bei
180 - 200=B0C gut vorzeizen. Die Kuchenmasse in die Backform f=FCllen
und 10 Minuten im Rohr backen, wobei es einen Spalt breit ge=F6ffnet
bleibt. Nach den 10 Minuten dann das Rohr schlie=DFen, die Hitze auf
130 - 150 =B0C zur=FCckdrehen, und weitere 50 Minuten backen. Erst am
n=E4chsten Tag mit Marmelade bestreichen (even=FCll kann man die Torte
auch in der Mitte durchschneiden und mit Marmelade f=FCllen) und
glasieren. Glasur: Die Schokolade und das Kokosfett im Wasserbad
schmelzen lassen, ein wenig abk=FChlen lassen, gleichm=E4=DFig =FCber die=

Torte gie=DFen.

=3D=3D=3D=3D=3D






--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

  #3 (permalink)   Report Post  
Old 09-11-2003, 11:09 AM
Margaret Suran
 
Posts: n/a
Default PING: Chef Hartmut

The first Sachertorte will have to be huge if you only get one out of
all these ingredients. What size baking pan do you use for it?


Sacher Torte

Recipe By : Hartmut W. Kuntze, CMC
Serving Size : 1 Preparation Time :0:00
Categories : Bakery Cakes
Usa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 Lb Eggwhites
4 Lb Sugar -- Meringue
------------------------------------------
5 Lb Sugar
5 Lb Butter -- Whip
6 Lb Couverture, Melted -- Fold In Meringue
5 Lb Eggyolks
------------------------------------------
5 Lb Cake Flour -- Triple Sifted

  #4 (permalink)   Report Post  
Old 09-11-2003, 08:46 PM
H. W. Hans Kuntze
 
Posts: n/a
Default PING: Chef Hartmut

Margaret Suran wrote:

The first Sachertorte will have to be huge if you only get one out of
all these ingredients. What size baking pan do you use for it?=20

10" round, standard size.

Cakes are scaled by weight, usually 16-18 ounces for foam type batters.

Higher for high ratio and pound cake type batters.

So this recipe would yield 42 pounds of batter, make 32 cakes, standard=20
load for our ovens.
Your need may vary, depending on usage and equipment.
Just adjust the formula for your bake shop.

Of course, if you need smaller amounts, use one of the homemaker recipes.=

Provided you can translate.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

  #5 (permalink)   Report Post  
Old 09-11-2003, 08:57 PM
Margaret Suran
 
Posts: n/a
Default PING: Chef Hartmut

"H. W. Hans Kuntze" wrote:

Margaret Suran wrote:

The first Sachertorte will have to be huge if you only get one out of
all these ingredients. What size baking pan do you use for it?

10" round, standard size.

Cakes are scaled by weight, usually 16-18 ounces for foam type batters.

Higher for high ratio and pound cake type batters.

So this recipe would yield 42 pounds of batter, make 32 cakes, standard
load for our ovens.
Your need may vary, depending on usage and equipment.
Just adjust the formula for your bake shop.

Of course, if you need smaller amounts, use one of the homemaker recipes.
Provided you can translate.

--
Sincerly,

C=-) H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/


Thank you. I couldn't imagine that a cake that requires 7 1/2 lbs of
egg whites and four pounds of sugar for just the meringue, was meant to
be baked in one regular baking pan. MS


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