This Sunday there is a real classic: Sachertorte. And as a small twist with raspberry jam instead of apricot jam.
If birthdays are in the game, it may sometimes be extra special and fancy. However, I can advise you to take some rest and time and not like I still have to bake the cake when the guests are already there. Well, you can not plan that if you just come 2 hours early. In any case, after a small accident in the snowfall, I was no longer able to cut two equal halves from the bottom of the cake, which is why my Sachertorte unfortunately did not become a double-decker. Anyway, here comes the description of how the raspberry Sacher cake should actually be:
Ingredients for the raspberry Sachertorte
- 130 g dark chocolate
- 130 g soft butter
- 40 g of powdered sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 6 eggs
- 180 g of sugar
- 130 g of flour
- 400 g raspberry jam
- 100 g of couverture
that’s how it works
First heat the oven to 190 degrees, put out the butter and cut them into small pieces. Then it gets softer faster.
And then it starts: Now the chocolate must be melted in a water bath. While it cools down a bit you can then mix the butter with the powdered sugar, vanilla sugar and the salt with a mixer.
Next, the eggs are separated and the egg whites are beaten stiff. The egg yolk can ever be stirred into the dough. And then the liquid chocolate is added.
Then only the egg white has to be carefully lifted. Now the cake dough is really fluffy. The whole is then carefully placed in a greased and floured cake pan.
Anyone who is already afraid of the horizontal cutting of the finished cake, which can also quite tricky simply divide the dough into two parts and fill in two different cake molds and bake. Then you should have two of the same shapes, or just time to bake two in a row. Anyway, the die-cut cake cutter is just putting everything in a mold.
And then the cake is baked for about 1 hour in the oven. Let it cool down afterwards. In the meantime, you can then melt the couverture in a water bath.
If the cake is cold, so it is cut horizontally with a knife. Unfortunately, I had stirred the egg whites too wild, unfortunately my cake did not rise high enough. That’s why I’ve certainly taken for granted and left in just completely. If you now have two halves, then you can smear the top of the bottom half wonderfully thick with raspberry jam. And then the top comes on. And we lubricate then also warmly with jam. Then comes the melted, warm chocolate over it.
Wow … now it’s done. Served with whipped cream and maybe a Viennese melange. And then of course enjoy.