Do not be afraid, the name of this post has a logical explanation, of course, very long, which I am about to speak in the next few lines before dell'agognata recipe. Then, if anyone is bored, you can safely skip the intro, I understand and sympathize. Ok, let's start.
Friday 26. Matthew, my better half, he graduated with honors in chemistry and many compliments. He did not want any party, the only quirk was that we allowed ourselves to eat some Dolcino with all those present at the proclamation of the university reserved for students in the classroom of his research group. Obviously there were champagne, soft drinks and any number, country of pasta and tasty pizzas, pastries galore, all strictly in the name of convenience, to eat with your hands, maybe standing on the fly. And it is at this juncture that Matthew asked me, three days before graduation, if I could make him a cake you could eat with your hands. And I you think I could ever say no? I racked my brains about what I could prepare cake, a donut seemed too dry, a paved too trivial, too knows a cake for breakfast. The rest is still a degree and a master's degree requires a cake worthy of the name! And this is where I rekindled the memories of my past Viennese pastry when I was in the raid in search of better sacher ... good old days (at the end I came to the conclusion that the best cake for me is the Austrian Biedermeiertorte, something with 50,000 layers one more good of others, but that's another story)! That cake Sacher is a recipe troubled: there are those who do so, who does what. I had lived there six months and having a good or bad enough knowledge of how it should be a safe Sacher, in the end I chose the recipe I'm giving you. Only one warning: you may know that the biggest controversy about this cake is the frosting that covers it. A fact is that the entire surface must be brushed with apricot jam glaze otherwise do not (well I will explain later, worry). With chocolate icing I cheat a bit ': already there when I lived in Vienna I used the icing ready very good company Manner, strafamosa for wafers from the characteristic pink envelope. This glaze, unlike those I have tried to do at home, remains soft and takes a shine really wonderful. Now that unfortunately most do not live in Vienna, I had to engineer. Mea culpa, I started using the chocolate glaze pan of angels, I find it really good, easy to use and frankly I feel strongly recommend it.
Well, I think the premises are completed, now proceed with the recipe ^ _ ^
Sachertorte (about 26 m in diameter)
225 g of butter at room temperature
9 200 g sugar 250 g chocolate eggs
Dark
225 g self raising flour 10 tablespoons
about
glaze of apricot jam tails to chocolate and chocolate for garnish
Preheat oven to 180 degrees and grease and flour a mold of approximately 26 cm in diameter. Prepare a water bath to melt the chocolate. Meanwhile in a bowl with the softened butter at room temperature with sugar. Separate egg whites from the yolks and add them one at a time, the mixture of butter and sugar. Add the melted chocolate and let cool. After you have mixed everything pretty well, keep this mixture aside. Now beat the egg whites until stiff. Incorporated compressor now to the chocolate mixture one tablespoon of flour and a cucchaio of whites, while supplies last. I always recommend mixing together from the bottom up, with loooong slow. Pour batter into this succulent dish and bake at 180 degrees for about 40/45 minutes. Of course, do not open the oven half an hour before it is passed to control the cooking and make the usual test knife blade stuck in the cake comes out dry and if it means that the cake is cooked. Remove from oven and let cool on a rack. Only upon full and cooling, cut the cake into 3 discs trying to be as accurate as possible. Spread the jam on the first disk, then on the second and finally the entire surface of the Sacher: this fund will help the apricot glaze to adhere better. Pour glaze everywhere now, and before hardening, coating the sides of the tails of chocolate Sacher. I on ci ho fatto dei ghirigori con la glassa di risulta, però voi potete fare un po' quello che vi pare!
Ah, un suggerimento. Fatela il giorno prima: più sta, meglio è!
Ora vi lascio, che sono influenzata e nonostante ciò mi sono messa stoicamente a scrivere il post. Non merito un piccolo applauso? ^_^
Baci a tutti!!!!
Friday 26. Matthew, my better half, he graduated with honors in chemistry and many compliments. He did not want any party, the only quirk was that we allowed ourselves to eat some Dolcino with all those present at the proclamation of the university reserved for students in the classroom of his research group. Obviously there were champagne, soft drinks and any number, country of pasta and tasty pizzas, pastries galore, all strictly in the name of convenience, to eat with your hands, maybe standing on the fly. And it is at this juncture that Matthew asked me, three days before graduation, if I could make him a cake you could eat with your hands. And I you think I could ever say no? I racked my brains about what I could prepare cake, a donut seemed too dry, a paved too trivial, too knows a cake for breakfast. The rest is still a degree and a master's degree requires a cake worthy of the name! And this is where I rekindled the memories of my past Viennese pastry when I was in the raid in search of better sacher ... good old days (at the end I came to the conclusion that the best cake for me is the Austrian Biedermeiertorte, something with 50,000 layers one more good of others, but that's another story)! That cake Sacher is a recipe troubled: there are those who do so, who does what. I had lived there six months and having a good or bad enough knowledge of how it should be a safe Sacher, in the end I chose the recipe I'm giving you. Only one warning: you may know that the biggest controversy about this cake is the frosting that covers it. A fact is that the entire surface must be brushed with apricot jam glaze otherwise do not (well I will explain later, worry). With chocolate icing I cheat a bit ': already there when I lived in Vienna I used the icing ready very good company Manner, strafamosa for wafers from the characteristic pink envelope. This glaze, unlike those I have tried to do at home, remains soft and takes a shine really wonderful. Now that unfortunately most do not live in Vienna, I had to engineer. Mea culpa, I started using the chocolate glaze pan of angels, I find it really good, easy to use and frankly I feel strongly recommend it.
Well, I think the premises are completed, now proceed with the recipe ^ _ ^
Sachertorte (about 26 m in diameter)
225 g of butter at room temperature
9 200 g sugar 250 g chocolate eggs
Dark
225 g self raising flour 10 tablespoons
about
glaze of apricot jam tails to chocolate and chocolate for garnish
Preheat oven to 180 degrees and grease and flour a mold of approximately 26 cm in diameter. Prepare a water bath to melt the chocolate. Meanwhile in a bowl with the softened butter at room temperature with sugar. Separate egg whites from the yolks and add them one at a time, the mixture of butter and sugar. Add the melted chocolate and let cool. After you have mixed everything pretty well, keep this mixture aside. Now beat the egg whites until stiff. Incorporated compressor now to the chocolate mixture one tablespoon of flour and a cucchaio of whites, while supplies last. I always recommend mixing together from the bottom up, with loooong slow. Pour batter into this succulent dish and bake at 180 degrees for about 40/45 minutes. Of course, do not open the oven half an hour before it is passed to control the cooking and make the usual test knife blade stuck in the cake comes out dry and if it means that the cake is cooked. Remove from oven and let cool on a rack. Only upon full and cooling, cut the cake into 3 discs trying to be as accurate as possible. Spread the jam on the first disk, then on the second and finally the entire surface of the Sacher: this fund will help the apricot glaze to adhere better. Pour glaze everywhere now, and before hardening, coating the sides of the tails of chocolate Sacher. I on ci ho fatto dei ghirigori con la glassa di risulta, però voi potete fare un po' quello che vi pare!
Ah, un suggerimento. Fatela il giorno prima: più sta, meglio è!
Ora vi lascio, che sono influenzata e nonostante ciò mi sono messa stoicamente a scrivere il post. Non merito un piccolo applauso? ^_^
Baci a tutti!!!!
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