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German, Austrian, Viennese recipes, traditional cooking

Wiener Schnitzel Cheese danish
Erdäpfel Salat Salzburger-Nockerln
Tafelspitz Sachertorte
Kaiserschmarren Vanillekipferl
Apfelstrudel  


Austrian cuisine: sacher cake Sachertorte

The recipe of the original Sachertorte is a secret but this cake tastes almost the same.
Recipe for 12 people:
batter: 130 grams butter, 130 grams dark chocolate, 100 grams powered sugar, 6 eggs, 80 grams white sugar, 130 grams flour, apricot marmalade
icing:
150 grams chocolate, 75 grams coconut shorteningMelt the chocolate and the butter in a double boiler over hot water. Remove from heat and let it cool. Mix little by litte the powered sugar and the 6 egg yolks in it. Beat the egg whites until stiff, but not dry, and add the white sugar. Mix it into the chocolate batter and add the flour. Preheat the oven to 180-200°C. Pour batter into a greased springform pan. Bake at 165°C for 50 to 60 minutes.
Allow the cake to cool completely before removing from pan and before icing. Once cool remove from pan then slice cake horizontally. Insert a filling of pureed jam between the layers. Icing: melt the chocolate and the coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.




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