VIENNA AND IT`S SACHERTORTE!
On numerous occasions I had customers from abroad visit our Café in desperate search for a slice of the traditional viennese Sachertorte. If you have to stay away from eggs, flour or other animal products it gets pretty hard to bake a Sachertorte though, cause these are the main ingredients and flavours in it. I tried a lot of different ideas over the last couple of years to find the real taste but was never really content with the results. Either too dry or too sticky, too much of a different taste and so on. So I kept my ideas stored away for a different time.
Then came the COVID-19 pandemia and with it a lot of free time I decided to put into my search for the perfect cake recipe for cake à la Sacher. I am proud to present you with my result! Of course it does not taste like eggs, flour and sugar so one may say it is not a traditional Sacher cake but I find it extremely delicious. Our version is more chocolaty than the original and the fruity layer of apricot jam combined with a glaze of dark chocolate gets me excited even now just thinking about it.
FOR THE CAKE
360g rice flour
180g potatoe starch
120g unsweetened cocoa powder
3 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/4 teaspoon baking soda
1/16 teaspoon pure ground vanilla
a pinch of salt
540g rice milk
300g agave siroup or brown sugar sirup
20g lemon juice
200g apricot jam without chunks
150g dark chocolate
75g vegetable margarine
50g coconut milk
For the cake layers mix rice flour, potatoe starch, cocoa, sugar, baking powder, baking soda, vanilla, salt and xanthan gum until well combined. Preheat your oven to 180° degrees.
In a different mixing bowl combine rice milk, oil, agave sirup and lemon juice and add this mixture to your dry ingredients.
Mix everything together until a dough consistency has formed and then transfer it into your baking pan. If you have problems slicing cakes evenly you can also devide your dough into two portions and put them into two different baking pans of the same size.
Put your filled baking pan/s into the oven and bake for 40-50 minutes. If you have divided your dough into two baking pans they will only need about 20-25 minutes. After the baking time you can test with a wooden stick or put your hand on the cake and bounce it slightly. If it seems firm and does’t bounce a lot it is ready.
Let the baked cake rest and cool off for at least one hour. In the meantime you can prepare the glaze. Put the margarine into a pot and melt it over medium heat. Slice the dark chocolate into small chunks. When the margarine has fully melted put the pot away from the heat and stir in the chocolate until it is fully dissolved. As a last step add the coconut milk and stir until fully combined into a shiny glaze.
When your cake has cooled off you can cut the top off to even out any bumps that arised during baking. Afterwards you should slice it into two parts that have approximately the same thikness. Take the first layer and spread jam on it generously. Top it off with the second cake layer and use the rest of the jam to cover the entire cake to prepare it for glazing. Transfer your cake onto a cake rack and put baking paper underneath. Pour the glaze onto the middle of the cake and evenly spread it outwards over the edges with a circeling movement. Let the glazed cake cool in the fridge. You can collect the chocolate that has landed on the baking paper underneath your cake and keep it for the next one. Enjoy!
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