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Zacher cake

Chocolate cake "Sacher," a recipe for Austrian cuisine, is famous in many countries of the world.More about the Zacher cake...The "Sacher" cake is classic and was first made by Austrian pastry chef Franz Sacher in 183

2. A set of ingredients, the recipe of the popular cake is kept secret, but culinary experts have learned to reproduce the original taste of the Austrian dessert. The obligatory and main difference between dessert is the chocolate biscuit soaked in apricot jam. This is what defines his attractive sourness, which distinguishes "Sacher" from the rest, including cakes similar to him.

The original, beautiful and tasty Sacher cake, its recipe is simple and even uncomplicated, but the dessert is so unexpectedly tasty and airy that it causes delight even among people indifferent to sweets. And chocolate notes add to his solemnity, special festive status.

The Zacher cake at home is simple. It is based on a set of simple ingredients: flour, eggs, butter, apricot jam and black chocolate. The process of making Zacher cake does not differ significantly from the preparation of another similar dessert, all stages are well known to culinary experts. Each recipe involves baking the biscuit at the beginning, cutting it into cakes. Further, the obligatory impregnation with cream, jam, glaze is to taste and desire. But apricot jam is an indispensable component of the Sacher cake, the classic recipe involves just such impregnation.

An important "chip" of this dessert is its attractive and original appearance. To match its extraordinary name: the Sacher cake. Photos on our website confirm its beauty. Therefore, if you want to surprise and please guests, make a Zacher cake, the recipe tells its simple stages step by step. For convenience, use recipes with photos in the preparation of the Zacher cake, step by step instructing the hostess and preventing her from making a mistake at the most crucial moment. These instructions are posted on our website.

A number of more useful comments on making and serving a cake for a homemade "Sacher":

- the quality of the ingredients used should be the highest;

- appliances for dough preparation, dishes must certainly be clean and dry, otherwise the bark may not work;

- proteins for dough must be thoroughly beaten, and to check their readiness, tilt the container. Properly whipped proteins will not spill out of it;

- the finished cake should be allowed to soak well in the refrigerator, it is best to leave it overnight;

- Zacher cake works great with whipped cream, the usual ice cream of ice cream.