Sacher Cake with Cream and Apricot Jam
Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 12
Welcome to the world of sweet delights! Today, I present you with a recipe that combines tradition with innovation - a Sacher Cake with cream that, although different from the classic version, will delight your taste buds. This decadent cake, with a fluffy base, a fine cream, and a glossy glaze, is perfect for any special occasion or simply to indulge yourself on an ordinary day.
The history of this fascinating cake dates back to the 19th century when it was created to impress visitors of a famous hotel. Over time, the recipe has evolved, and various variations have been added, and today I will present you with a version that includes a delicious cream, making it truly special.
Ingredients needed:
*For the base:*
- 240 g butter (at room temperature)
- 120 g powdered sugar
- 120 g granulated sugar
- 250 g milk chocolate (good quality)
- 8 eggs (separate egg whites from yolks)
- 180 g breadcrumbs
*For the cream:*
- 1 packet of Ole vanilla cream from Dr. Oetker
- 250 ml liquid cream
- 150 ml milk
*For spreading on the base:*
- 1 jar of apricot jam
*For the glaze:*
- 200 g milk chocolate
- 150 ml liquid cream
- 50 g butter
*For decoration:*
- Chocolate sticks (optional)
Preparing the base:
1. Separating the eggs: Start by separating the egg whites from the yolks. It is important to use fresh eggs to achieve a perfect foam.
2. Preparing the butter mixture: In a large bowl, add the butter at room temperature and the powdered sugar. Mix with a mixer on medium speed until the mixture becomes a light and fluffy foam. This is an essential step, as the air incorporated will make the base fluffier.
3. Adding the yolks: Add the yolks one at a time, mixing well after each addition. Then, melt the milk chocolate in a double boiler or microwave (make sure not to burn it) and add it to the butter mixture. Mix until you obtain a homogeneous mixture.
4. Beating the egg whites: In another bowl, beat the egg whites with the granulated sugar until you obtain a stiff and glossy foam. This is an essential trick to achieve an airy base.
5. Combining the mixtures: Add the breadcrumbs over the egg white foam and gently fold with a spatula to avoid losing air from the mixture. Then, incorporate the chocolate and butter mixture. Do this with gentle up-and-down motions to maintain fluffiness.
6. Baking: Pour the mixture into a detachable mold lined with baking paper at the bottom and greased with butter on the sides. Bake at 180°C for about 1 hour. Check with a toothpick; if it comes out clean, the base is ready. Let it cool in the mold.
Preparing the cream:
1. In a suitable bowl, add the liquid cream and milk. Add the packet of Ole vanilla cream and mix until you obtain a slightly firm cream. If the cream is too thick, you can thin it with a little milk.
Assembling the cake:
1. Once the base has completely cooled, cut it in half with a sharp knife. Place the first half on a serving platter.
2. Spread the base with a generous layer of apricot jam. Add three-quarters of the vanilla cream, spreading it evenly.
3. Place the second half of the base on top, which should also be spread with jam. Cover the cake with the remaining cream and refrigerate to set.
Preparing the glaze:
1. In a small saucepan, add the chocolate broken into pieces and the butter. Melt them over low heat, stirring constantly. Gradually add the liquid cream until you obtain a glossy and thick glaze.
2. Let the glaze cool slightly, then pour it evenly over the refrigerated cake, ensuring it is completely covered.
3. You can decorate the cake with chocolate sticks or grated chocolate, as desired.
Serving:
The cake is best left to chill overnight to allow the flavors to meld. When you're ready to serve it, cut slices with a wet knife to achieve clean cuts. This cake is perfect alongside a cup of black coffee or a fragrant tea, but also with a glass of sweet wine or champagne to celebrate special moments.
Tips and variations:
- You can replace the apricot jam with another preferred jam, such as raspberry or cherry, to add a personal touch.
- If you want to add extra texture, you can sprinkle ground nuts or almonds between the layers of the base.
- If you prefer a less sweet cake, you can use dark chocolate for the glaze.
Nutritional information (per serving):
- Calories: 450 kcal
- Fat: 30 g
- Carbohydrates: 40 g
- Protein: 6 g
This Sacher Cake with cream and apricot jam is a refined choice that will impress any guests. Remember that the secret to achieving a perfect result lies in attention to detail and the quality ingredients you choose. Enjoy your meal!
Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 12
Welcome to the world of sweet delights! Today, I present you with a recipe that combines tradition with innovation - a Sacher Cake with cream that, although different from the classic version, will delight your taste buds. This decadent cake, with a fluffy base, a fine cream, and a glossy glaze, is perfect for any special occasion or simply to indulge yourself on an ordinary day.
The history of this fascinating cake dates back to the 19th century when it was created to impress visitors of a famous hotel. Over time, the recipe has evolved, and various variations have been added, and today I will present you with a version that includes a delicious cream, making it truly special.
Ingredients needed:
*For the base:*
- 240 g butter (at room temperature)
- 120 g powdered sugar
- 120 g granulated sugar
- 250 g milk chocolate (good quality)
- 8 eggs (separate egg whites from yolks)
- 180 g breadcrumbs
*For the cream:*
- 1 packet of Ole vanilla cream from Dr. Oetker
- 250 ml liquid cream
- 150 ml milk
*For spreading on the base:*
- 1 jar of apricot jam
*For the glaze:*
- 200 g milk chocolate
- 150 ml liquid cream
- 50 g butter
*For decoration:*
- Chocolate sticks (optional)
Preparing the base:
1. Separating the eggs: Start by separating the egg whites from the yolks. It is important to use fresh eggs to achieve a perfect foam.
2. Preparing the butter mixture: In a large bowl, add the butter at room temperature and the powdered sugar. Mix with a mixer on medium speed until the mixture becomes a light and fluffy foam. This is an essential step, as the air incorporated will make the base fluffier.
3. Adding the yolks: Add the yolks one at a time, mixing well after each addition. Then, melt the milk chocolate in a double boiler or microwave (make sure not to burn it) and add it to the butter mixture. Mix until you obtain a homogeneous mixture.
4. Beating the egg whites: In another bowl, beat the egg whites with the granulated sugar until you obtain a stiff and glossy foam. This is an essential trick to achieve an airy base.
5. Combining the mixtures: Add the breadcrumbs over the egg white foam and gently fold with a spatula to avoid losing air from the mixture. Then, incorporate the chocolate and butter mixture. Do this with gentle up-and-down motions to maintain fluffiness.
6. Baking: Pour the mixture into a detachable mold lined with baking paper at the bottom and greased with butter on the sides. Bake at 180°C for about 1 hour. Check with a toothpick; if it comes out clean, the base is ready. Let it cool in the mold.
Preparing the cream:
1. In a suitable bowl, add the liquid cream and milk. Add the packet of Ole vanilla cream and mix until you obtain a slightly firm cream. If the cream is too thick, you can thin it with a little milk.
Assembling the cake:
1. Once the base has completely cooled, cut it in half with a sharp knife. Place the first half on a serving platter.
2. Spread the base with a generous layer of apricot jam. Add three-quarters of the vanilla cream, spreading it evenly.
3. Place the second half of the base on top, which should also be spread with jam. Cover the cake with the remaining cream and refrigerate to set.
Preparing the glaze:
1. In a small saucepan, add the chocolate broken into pieces and the butter. Melt them over low heat, stirring constantly. Gradually add the liquid cream until you obtain a glossy and thick glaze.
2. Let the glaze cool slightly, then pour it evenly over the refrigerated cake, ensuring it is completely covered.
3. You can decorate the cake with chocolate sticks or grated chocolate, as desired.
Serving:
The cake is best left to chill overnight to allow the flavors to meld. When you're ready to serve it, cut slices with a wet knife to achieve clean cuts. This cake is perfect alongside a cup of black coffee or a fragrant tea, but also with a glass of sweet wine or champagne to celebrate special moments.
Tips and variations:
- You can replace the apricot jam with another preferred jam, such as raspberry or cherry, to add a personal touch.
- If you want to add extra texture, you can sprinkle ground nuts or almonds between the layers of the base.
- If you prefer a less sweet cake, you can use dark chocolate for the glaze.
Nutritional information (per serving):
- Calories: 450 kcal
- Fat: 30 g
- Carbohydrates: 40 g
- Protein: 6 g
This Sacher Cake with cream and apricot jam is a refined choice that will impress any guests. Remember that the secret to achieving a perfect result lies in attention to detail and the quality ingredients you choose. Enjoy your meal!