Schokotorte after Sacher Art
Time
Preparation time: 1 hr.
Cooking or baking time: 25 min.
Rest period: 12 hours
Total preparation time: 13 hours 25 minutes
A birthday child in the family required a nice cake and then I came to a delicious chocolate cake after the kind of world-famous Sachertorte in mind. I do not want to give the impression that my preparation is the original of the Austrian specialty, but I have taken over some components of this cake for my cake and I'm sure it will taste you as well as we do.
The pie is not difficult to make, but it takes a little time and it is best to start making it at least one day before the planned birthday coffee so that you can take all the steps to complete it in peace and without haste. So you can be sure that everything works well and the chocolate cake is a complete success.
ingredients
For a 26er Springform:
- 3 eggs
- 3 tablespoons hot water
- 125 g powdered sugar
- grated peel of a 1/2 lemon
- 60 g of flour
- 60 g cornstarch
- 1 teaspoon Baking powder
- 30 g baking cocoa
- 1 pckg. Ready-made pastry dough plate (to be found in the refrigerated shelf of the supermarkets)
Filling and decoration:
- 1 1/2 to 2 glasses of apricot jam
- 2 pckg. Block marzipan or a finished marzipan corner
- 1 pckg. Mirror-Glaze chocolate or regular chocolate glaze
- 400 ml H-milk 1.5% fat content
- 2 fresh apricots, each cut in sixths
preparation
- First, the eggs are separated. The egg yolks are now the 3 tablespoons hot water and half of the powdered sugar. These ingredients are now mixed with the whisk of the hand mixer at a high level until a bright and viscous mass is formed. This takes about 8 to 10 minutes.
- Now the egg whites are also beaten on a high level with the hand mixer with portionwise addition of the remaining powdered sugar. Finally, the grated lemon peel is added.
- Both egg masses are now mixed carefully with a hand whisk or a spatula. Flour, cornflour, baking powder and cocoa are also mixed and sprinkled over the egg mass with the help of a sieve and carefully lifted.
- The oven is preheated to 200 degrees top / bottom heat (please do not use circulating air!)
- A 26er Springform is then laid out on the ground with baking paper or the bottom is greased. Never grease the rim, because then the biscuit will not work.
- The mold with the finished dough is now inserted into the oven on the bottom rail and should bake there for about 20 to 25 minutes. After this baking time, the cake must cool for about 5 minutes, then the edge is carefully dissolved and the cake can be toppled over on a wire rack and then should cool down completely.
- When this is done, the Viennese soil is wrapped in cling film and should ideally rest overnight. So he can be better processed the next day.
- That's why it makes sense to bake the Viennese soil the day before the celebration.
- Next, the cake is cut once with a knife or with a thread in the middle. The bottom half of the cake is spread with a lightly warmed apricot jam and the marzipan blocks are now rolled out thinly and pieces are spread out on the floor. With a finished marzipan plate eliminates the rolling and this can be placed on the cake bottom throughout. Overhanging edges are cut off.
- This marzipan layer is also covered with jam and the second half cake is put back on. Finally, the whole cake, also on the edge, also with the warmed jam is painted and must now for some time as cool as possible, so that the applied jam receives its original consistency again.
- When this waiting period is over, the 400 ml of milk are brought to the boil, taken from the cooking area and the Mirror-Glaze is stirred in without lumps using a whisk. This mixture should now cool down to warm temperature - about 25 degrees. This cooling phase is important so that the too hot glaze does not unnecessarily liquefy the jam on the cake.
- The glaze is now poured over the cake from the center and should run all the way over the edge, so that the cake is covered in total by the chocolate glaze.
- A normal chocolate icing is applied in a known manner with a spoon or brush on the cake.
- Once the glaze has become firm, the apricot slices can be placed evenly in the number of pieces of cake and then only the coffee table must be covered and the guests and birthday child can come and feast.
As an additional tip, the following should be noted:
From the shortcrust pastry board named in the ingredients, I bake a thin base, which I - also coated with jam - lay under the biscuit bottom, so that the cake does not get soaked too quickly.This is also a good tip for all cakes that are filled with fruit, cream or cream. The dry soil absorbs the moisture and keeps the biscuit in shape, even if such a cake is up to the next day.
