The New Bakers Dozen
Need to make authentic sachertorte.

The The Bakers Dozen: Need to make authentic sachertorte.
By d. on Thursday, October 14, 1999 - 06:30 pm: Edit

Some sachertorte recipes have ground almonds in the chocolate cake and some do not. With so many renditions of this popular Austrian torte, it's difficult to choose which recipes to use. Would like to make the closest possible version to a real sachertorte and need some advice and if possible recipe(of the sponge base). Thanks a million!

By Morgane on Friday, October 15, 1999 - 02:33 pm: Edit


There is absolutly no nuts in a sachertorte.


By Hans (Hans) on Friday, October 15, 1999 - 05:39 pm: Edit

You are not the only one who is confused. Even the heirs of Sacher are fighting amongst themselves as to who has the "Real" recipe.
Just do it, whatever the customers like.

* Exported from MasterCook *

Sacher Torte

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

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.

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By d. on Friday, October 15, 1999 - 07:17 pm: Edit

Thanks Hans and Morgane. Will give it a try.

By Morgane on Saturday, October 16, 1999 - 03:40 pm: Edit


Check those 2 links. The recipes seem close to the real thing.


By makubo on Sunday, October 17, 1999 - 02:30 pm: Edit

Morgane, great links but:
Wolfgang Puck ought to stick to his pizzas. Hans, your recipe is very close to real gospel, the one I ate a number years ago (on site) had one major difference however, it was glazed with a dark fondant! For keeping it fresh, it made sense, since refrigeration as we know it today was not available when the original was conceived.

By Susan J. Greene, Esq. on Wednesday, December 01, 1999 - 07:50 pm: Edit

My favorite sachertorte recipe is in Maida Heatter's Book of Great Chocolate Desserts. It is a single layer torte with an apricot glaze and a soft chocolate icing that does not get as hard as the original. Everyone I know who has had the "real thing" from Vienna likes her recipe better. I happen to agree. The cake is thought to be "masculine" and as such I find it a bit dry--the apricot glaze and softer icing makes it taste better.

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