Many countries boast unique desserts that not only delight with their appearance, aroma, and taste, but also leave a lasting impression on travelers. But perhaps the most popular destination for gastronomically inclined tourists is Vienna. This place is famous for many culinary delights, but Sachertorte – Sacher cake – is the most incomparable. It's a culinary landmark, and it's also surrounded by many secrets and mysteries.

Gastronomic photo tourism is currently experiencing a surge in popularity. Perhaps the safest, most delicious adventures, complete with mouth-watering photos, are enjoyed by lovers of desserts and other culinary delights. Desserts bring joy, and discovering traditional sweets adds a touch of novelty to everyday life.

History of appearance

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It's no secret to tourists with a sweet tooth that the recipe for this Viennese masterpiece was created by pastry chef Sacher Franz. History claims that the inspiration for the invention of the Viennese chocolate cake stemmed from the chef's desire to please Metternich, Austria's Foreign Minister, during a grand social reception. Sachertorte was invented in 1832, when Franz had only just turned 16. At the time, the cake's acclaimed recipe was largely ignored. The Viennese cake's worldwide fame came when lawsuits erupted across the globe over who would have permission to use the recipe, which would be labeled "classic." The disputes were brought by two parties:

  1. Vienna's Hotel Sacher, founded by Eduard Sacher;
  2. The Demel confectionery, where Eduard Sacher trained.

Witnesses of the recipe composition were presented to the court, where minor differences in the ingredients could be found, and a photo of the cake, where minor external differences could be seen.

Finally, in 1963, the court legalized:

  • The Sacher Torte from the hotel of the same name will be sold with a round chocolate medal on each piece, on which the inscription "Original Sacher-Torte" will be embossed,
  • The Sacher Torte from the master confectioners Demel will have a decoration in the shape of a triangular medal with the inscription "Eduard Sacher-Torte" on it.

This court decision is still firmly observed today, even in publicity photos.

Classic cake recipe

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Of course, history shows that one recipe or another is kept a closely guarded secret by companies. No one has yet managed to unravel this mystery. But the appealing taste, enticing aroma, and appearance have done the trick. First, all the chefs in Austria began searching for a recipe that would perfectly complement the main cake, and now the whole world is trying to recreate the authentic recipe for a chocolate sponge cake with one or two layers of apricot jam, covered on top and sides with thick chocolate glaze.

Perhaps after returning from your trip, you'll want to create your own recipe for a Viennese landmark from a photo. Perhaps you'll be able to unlock one of the most closely guarded secrets? To do this, you'll need to have the following on hand:

  • 2 bars of high quality dark chocolate,
  • 1.5 packs of peasant butter,
  • 2 cups of sugar,
  • 6 chicken eggs,
  • 1 teaspoon of soda or special baking powder.
  • 1 packet of vanilla sugar,
  • apricot jam optional.

First, melt the chocolate and let it cool. Then beat the butter, some of the sugar, and vanilla. Repeat the same process with the yolks and baking soda, then mix them with the flour. Add the butter and sugar mixture, then the chocolate. Now you can beat the egg whites until foamy and immediately fold them into the chocolate mixture. The batter will be very airy. Now, here's the simple process for baking any cake:

  • grease the pan
  • pour in the dough
  • put the pan in the oven
  • bake.

The oven temperature should not exceed 1700C. Then the cooking time will be approximately 50 minutes. The finished cake is cut in half and spread with jam. Top with chocolate glaze. According to the culinary history of the cake, the Belgian glaze creates all the flavor.

The fastest Sachertorte is the Russian "Prague"

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In Soviet times, high-quality desserts were considered a luxury. The most popular was the Prague cake. Its photo graced every food magazine. It's nothing more or less than a recipe for the Soviet version of the Sachertorte. Russian pastry chefs didn't strive for originality, and the recipe was simplified. Apricot confiture was replaced with jam. Today, you can also recreate the Prague cake, a cousin of the Sachertorte, at home. However, the fastest way to prepare it is in a slow cooker.

So, for the dessert, you need to combine a couple of beaten egg whites, a cup each of sour cream and sugar, half a regular can of condensed milk, 1.5 cups of flour, 0.5 dessert spoon of baking soda, and 2 tablespoons of cocoa. Mix everything together and place in a baking pan. Set the "Bake" program for 1 hour. Then, cut the sponge cake in half, cool, and spread with jam. Melted chocolate can be used as a glaze. Let the cake rest before serving. The Russian version of the Sachertorte is ready. Take a photo for memory.

Bon appetit!

Video recipe for Sachertorte