3/15/2017 0 Comments Sachertorte now in English!We played a Mozart concert at Koldinghus on the 5th. It was a fantastic experience, and in the break, the café - Madkælderen - served Sachertorte, a delicious Viennese cake. I didn't get around to trying their version, but so many people asked us for the recipe afterwards that it must have been very good indeed! In our family, it's become a tradition. So here it comes, we hope you like it too! Wiener Sachertorte: - for a baking tin Ø 24 cm = about 8-12 slices Mix 140 g soft butter together with 140 g sugar in a large bowl. Add 6 egg yolks (keep the whites in another bowl!) Melt 140 g dark (cooking) chocolate in a small ceramic bowl or plate that stands in a casserole with boiling water - don't let the water get into the chocolate - and mix it with the egg and butter mixture. Mix 125 g wheat flour with 2½ teasponns of baking powder and mix it into the dough. Whip 6 egg whites in another bowl and lift them carefully into the dough. Pour the dough into a round baking tin lined with baking paper and/or butter and flour, and bake it in the middle of the oven at 175-200 degrees for 60-70 minutes. Check it by sticking a thin knife into it - it is ready when the knife comes out without dough on it. Let it cool completely, then cut it through, making a top and a bottom part. Lay the top aside, then spread 100 g apricot jam (preferably a bit more) on the bottom part. Lift the "lid" part of the cake back on to the bottom part. Mix 50 g apricot jam (a bit more would be better) with 1 spoonful of hot water and warm it a little, then spread it over the top of the cake and on the sides. Melt 100 g (or more) dark cooking chocolate, add 25 g melted palm oil (or olive oil) and cover the whole cake with the chocolate. Best served with a good dollop of whipped cream (remember to put sugar in the cream!). Enjoy! Maria, Anna and Giuly
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BlogWritten in turn by Maria, Anna and Giuly. Mostly music related posts, but there may also be the occasional cake recipe.... Archives
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