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Sacher torte
I need to do a Sacher Torte for an event next weekend and I'm
not all that happy with the recipe I've used in the past. Does anyone have a favorite recipe they would like to share? Thanks. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
Sacher torte
Reg wrote:
> I need to do a Sacher Torte for an event next weekend and I'm > not all that happy with the recipe I've used in the past. Does > anyone have a favorite recipe they would like to share?=20 Here is the Original and a Pro recipe: =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 =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 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 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 --=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 |
Sacher torte
Reg wrote:
> I need to do a Sacher Torte for an event next weekend and I'm > not all that happy with the recipe I've used in the past. Does > anyone have a favorite recipe they would like to share? Cheers Jim in Yellowknife |
Sacher torte
Reg wrote:
> I need to do a Sacher Torte for an event next weekend and I'm > not all that happy with the recipe I've used in the past. Does > anyone have a favorite recipe they would like to share? Here are three recipes. The second one is by a professional chef I know and contains bread crumbs not flour which I believe is consistent with the original creation by Sacher. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sacher Torte Categories: Cakes, Chocolate, Austrian Yield: 6 Servings MMMMM----------------------------CAKE--------------------------------- 3/4 c Butter 2/3 c Caster sugar 5 Egg yolks 1/4 ts Almond essence 175 g Plain chocolate (6 oz) 1 1/2 c Ground hazelnut filberts 1/2 c Self-raising flour 2 tb Cocoa 6 Egg whites MMMMM---------------------------ICING-------------------------------- 4 tb Apricot jam 1/3 c Butter 175 g Plain chocolate (6 oz) 2 tb 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sachertorte No. 1251 ** Categories: Chocolate, Tnt, Cakes, Austrian Yield: 1 9"torte 6 oz SemiSweet Chocolate 1/2 c Sugar 1/2 c Butter 6 Egg Yolks 3/4 c Dry Bread Crumbs 1/4 c Blanched Almonds; ground -- Very Fine 1/4 ts Salt 7 Egg Whites 1 c 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 Ä MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sacher Torte - C Categories: Desserts, Cakes, Chocolate, Filling Yield: 1 Torte 8 oz Semisweet chocolate; broken -into pieces 1 tb Strong black coffee 1 c Butter 1 c Sugar 5 Eggs; separated 1 1/2 c Self-rising flour; sifted MMMMM--------------------------FILLING------------------------------- 4 tb Apricot jam; sieved MMMMM--------------------------FROSTING------------------------------- 6 oz Semisweet chocolate; broken -into pieces 5 tb Strong black coffee 1 1/2 c 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. MMMMM Cheers Jim in Yellowknife |
Sacher torte
(Please NOTE: My correct e-mail address is in my Signature) On Sat, 18
Oct 2003 14:42:31 -0700, during the rec.food.baking Community News Flash "H. W. Hans Kuntze" > reported: > 2 1/4 kg Cake Flour; Triple Sifted I was under the impression that a real Sacher Torte used no flour but only finely ground nuts - probably almonds. (But my Vienna born mother-in-law used to use ground hazelnuts, as they're cheaper.) -- Davida Chazan (The Chocolate Lady) < davida at jdc dot org dot il > ~*~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~*~ Links to my published poetry - http://davidachazan.homestead.com/ ~*~*~*~*~*~ |
Sacher torte
Davida Chazan - The Chocolate Lady wrote:
>(Please NOTE: My correct e-mail address is in my Signature) On Sat, 18 >Oct 2003 14:42:31 -0700, during the rec.food.baking Community News >Flash "H. W. Hans Kuntze" > reported: > > =20 > >> 2 1/4 kg Cake Flour; Triple Sifted >> =20 >> > >I was under the impression that a real Sacher Torte used no flour but >only finely ground nuts - probably almonds. > >(But my Vienna born mother-in-law used to use ground hazelnuts, as >they're cheaper.) > > =20 > Not according to the inventor which was created by Chef Franz Sacher at=20 the beginning of 1832. Sachertorte =96 Sacher Torte is a famous Viennese cake, probably the most= =20 famous chocolate cake of all-time. It consists of chocolate sponge cake=20 cut into three layers (not at the Hotel Sacher), between which apricot=20 jam (or raspberry jam at Demel) are thickly spread between the layers=20 and on the top and sides of the cake. The whole cake is then iced with a = dark Ganache and served with a side dish of whipped cream. History: Was created by Chef Franz Sacher at the beginning in 1832 for=20 Prince Clemens Lothar Wensel Metternich (1773-1859) of Austria. The ones that use nuts are Linzertorte and Doboshtorte. But they are totally different. --=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 |
Sacher torte - Hotel or Franz?
Wait - this is so amazing I want to be sure I understood correctly: are you
saying that the Sacher Torte does NOT originate at the Hotel Sacher, but rather originates from a chef named Franz Sacher who was completely unconnected with the Hotel Sacher? If so, then how did the Hotel Sacher managed to make everybody think it originated there? John "H. W. Hans Kuntze" > wrote in message ... Davida Chazan - The Chocolate Lady wrote: >(Please NOTE: My correct e-mail address is in my Signature) On Sat, 18 >Oct 2003 14:42:31 -0700, during the rec.food.baking Community News >Flash "H. W. Hans Kuntze" > reported: Sachertorte – Sacher Torte is a famous Viennese cake, probably the most famous chocolate cake of all-time. It consists of chocolate sponge cake cut into three layers (not at the Hotel Sacher), between which apricot jam (or raspberry jam at Demel) are thickly spread between the layers and on the top and sides of the cake. The whole cake is then iced with a dark Ganache and served with a side dish of whipped cream. History: Was created by Chef Franz Sacher at the beginning in 1832 for Prince Clemens Lothar Wensel Metternich (1773-1859) of Austria. |
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