Simple Way to Prepare Speedy Sacher Torte

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Before you jump to Sacher Torte recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.

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The kitchen by itself provides you with many small ways by which energy and money can be saved. Environmentally friendly living is not really that hard. A lot of it truly is basically making use of common sense.

We hope you got benefit from reading it, now let's go back to sacher torte recipe. To cook sacher torte you only need 20 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Sacher Torte:

1. Prepare of Cake base:.
2. Provide 150 g of soft butter.
3. Get 150 g of powdered sugar.
4. You need 1/2 of vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract).
5. Use 7 of egg yolks.
6. Provide 150 g of dark couverture chocolate.
7. You need 1-2 Tbsp of Brandy or rum (optional).
8. Take 7 of egg whites.
9. Provide 30 g of sugar.
10. Get 150 g of cake flour.
11. Take 1 tsp of baking powder (optional).
12. Get of Fruit jam glaze:.
13. Get 120 g of apricot, red current or raspberry jam.
14. Use 50 g of sugar.
15. Provide 4 Tbsp of water.
16. Use 1 Tbsp of lemon juice (1/2 lemon squeezed).
17. Get of Chocolate icing:.
18. You need 200 g of sugar.
19. Use 125 ml of water.
20. You need 150 g of dark couverture chocolate.

Instructions to make Sacher Torte:

1. Preheat oven to 170C. Oil and dust with flour a 26 cm springform..
2. Cream the butter with the powdered sugar, and vanilla/vanilla sugar until fluffy. Add the egg yolks one by one and stir in the warm, melted chocolate. Add brandy/rum if using..
3. Beat the egg whites with the sugar until stiff peaks form then pour over the creamed butter/sugar. Sieve the flour over top the egg whites and fold in lightly until well mixed..
4. Pour the batter into the springform and even out..
5. Bake for 45-60 minutes or until a skewer comes out clean when inserted into the center. For the first 12 minutes, prop the oven door open the width of a finger so the batter can rise before forming a crust. Let cool overnight..
6. Make the jam glaze: In a small pot, cook the jam with the sugar, water and lemon juice. When it boils down to a third, run it through a sieve..
7. While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping..
8. Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat..
9. Melt the chocolate in a water bath and gradually stir in the sugar water..
10. Stirring frequently, let the icing cool until creamy yet still fairly liquid-y. (The consistency depends on the temperature). When it’s the correct consistency, immediately spread over the cake..
11. Let cool. Serve with whipped cream if you like..

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