Julia Vysotskaya attracts most of the country to television screens and makes ... eat at home. Almost all the women of the country envy and study her skill. Perhaps the most enthusiastic was the Sacher cake. True, she did not begin to aim at the great and called the culinary masterpiece “Chocolate Viennese Pie”. The thing is that Sachertorte is the stumbling block of a long-term struggle between the Sacher Hotel in Vienna and the local Demel confectionery. Both of these places are mainly related to Franz Sacher, the creator of the Viennese masterpiece. The battle for the originality of the recipe even reached the courts, but the consensus prevailed.
Sacher cake, which can be prepared on the recommendation of Yulia Vysotskaya, deserves to be considered a national landmark of Austria. But still there is interest in what caused the litigation of large Viennese companies. Sachertorte is the most delicate chocolate biscuit, or a pair of such cakes. Between them, according to the recipe, only apricot confiture is laid. On top, on the sides of the cake is covered with thick granular icing. This culinary delight is served with whipped cream.
The whole secret of the fight is which cake is original. Both recipes are insanely delicious, but there is still a difference. At the Sacher Hotel, biscuit cakes are cut in half and apricot confiture is placed between them, while at the Demel confectionery, the whole biscuit is used, and the confiture is placed on top, under a layer of glaze. Both recipes are strictly preserved, but Yulia Vysotskaya has no secrets.
Secret, almost original, recipe
The recipes of Yulia Vysotskaya saved more than one family from food monotony, but now such a cake serves as a decoration for any celebration. It is not difficult to prepare it. It is necessary to prepare in advance:
- chocolate bar - 75% cocoa, 190 g weight;
- a pack of butter - 140 gr;
- sugar - 2 full glasses;
- sour cream - 1 cup;
- eggs - 2 pieces;
- warm water - 5 tablespoons;
- instant coffee - 1 dessert spoon;
- flour - 1 cup;
- soda - 1 incomplete teaspoon;
- cocoa - 2 tablespoons;
- boiling water - ½ tablespoon.
When all the ingredients are ready, you can start baking. The oven must be preheated to 170 0 C. Coffee is dissolved in warm water, chocolate is broken, mixed with butter and coffee and melted. At this time, the flour is mixed with soda, sugar and cocoa. Eggs, sugar, sour cream are beaten separately, chocolate mixture, flour are added. The resulting mass must be thoroughly kneaded.
The next step is directly baking. The form must be greased with oil, put the dough into it. After an hour and a half, the biscuit cake will be ready. It must be cut in half, but after cooling.
In the original, the cakes are smeared with apricot confiture, but Yulia Vysotskaya has a different cream. Cream, white chocolate must be melted, cooled and sent to the refrigerator for 60 minutes. The mixture is then whipped to a paste.
Spreaded cakes should stand for another hour in the refrigerator. The icing of dark chocolate, sugar, cream and part of boiling water is heated and, after cooling, the cake is smeared with it.
Bon appetit!
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