How to Make a Historic Cake - Sacher Torte Cake
This cake is a cake
that is a typical Austrian. This cake was introduced there approximately in
1832 by Franz Sacher. Seeing this
cake from the form, you must have thought that this cake has the same taste
with pastries in general. But make no mistake, this historic cake certainly has a sense of historic and different. Made
of chocolate sponge cake, apricot jam, and polished with dark cooking. Sure
feels like chocolate really.
Ingredients:
- 100 grams of wheat flour
- 50 grams of cornstarch
- 40 grams of cocoa powder
- ½ teaspoon baking powder
- 250 grams of margarine
- 250 grams of sugar
- 1/8 teaspoon salt
- 6 eggs
- 60 grams of brown granules
- 1 bottle of apricot jam
- 250 grams of cooking chocolate
How To Make:
- Mix margarine, sugar, and salt and shake with mixer until well blended and smooth.
- Add eggs one at a time while shaken continuously until smooth.
- Sift the flour with the cocoa powder, cornstarch and baking powder into the mixture, stirring until well blended.
- Put grain brown, then stir again until evenly distributed.
- Pour batter into pan previously smeared with margarine and lined with baking paper.
- Bake in oven at a temperature of 180 degrees Celsius for 30 minutes until cooked.
- Once cooked, remove from heat and remove the cake and let cool for a moment.
- Divide the cake into 2 parts, then spread with half of the apricot jam and cover again with the other pieces.
- Heat the remaining apricot jam with 100 ml of water to a boil, then strain.
- Rub all surfaces cake with apricot jam that had been filtered.
- Chop the chocolate and cook until melted team, then pour up the cake and smooth it with a pastry knife, chill.
- The cake is ready to be served.
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