Sachertorte

The Sachertorte is a chocolate cake with apricot jam and chocolate icing. It is considered a specialty of Viennese cuisine. As such it is registered in the register of traditional foods.

Description

The dough, from which the Sachertorte is also referred to as " Sacher mass ". It is a eibetonte mass similar to the Viennese mass, which is comparatively heavy but (that is, high levels of fat has ) and chocolate or cocoa contains.

For the filling with jam two variants are common: In the first variant only a jam layer is present, which is located directly under the chocolate coating. For this purpose, a layer of jam is applied to the cake (fachsprachlich say, the cake is aprikotiert ) before coating with chocolate. In the second version, there are in addition to a second jam layer approximately in the middle of the pie; for the baked soil is cut, painted the lower part with jam, and then assembled the cake again.

To cover the cake can chocolate or cocoa containing sugar or icing can be used. Often the surface of the cake is further decorated, are consistently the word " Sacher " or the letter "S", a scribe of the imaginary pieces of cake or ornamental patterns. In stores, so-called cake Chocolate Toppings with the inscription " Sacher " are available.

The term " Sachertorte " is not a registered trademark and is used by many pastry chefs as well as in recipe collections. For this reason, there is no single binding recipe, but there are many different recipes floating around. For products labeled Sachertorte or similar different criteria apply in Austria and Germany:

• The Austrian Food Code does not contain any requirements for Sachertorte as such, but describes general confectionery, which are brought with a reference to " Sacher " in traffic. Accordingly, these consist of Sacher mass, flour, butter or butter / clarified butter, eggs, sugar and must contain chocolate, with the proportions of the ingredients are not specified, only the chocolate percentage must be at least 15%, the chocolate must contain at least 35 % cocoa solids.

• The German Food Code requires for Sachertorte a fruit filling with at least 45% share apricots (apricot extra jam out of the question ). The ingredients of the Sacher mass are defined essentially as according to Austrian standard, but the proportions are as follows: In 100 parts of flour are 100 pieces of chocolate or a corresponding amount of cocoa, 100 parts of butter or a corresponding amount of butter / butter oil and 200 parts of whole egg. As a coating only containing cocoa icing and chocolate are also permitted.

History

Origins

Forerunner of the Sachertorte found in the 18th century, most Conrad Haggers Cookbook (1718 ) or in Gartler - Hickmanns " Viennese proven Cookbook " ( 1749).

The history of the Sachertorte itself begins, as Prince Metternich his royal kitchen in 1832 commissioned to create a special dessert for himself and his high-ranking guests. "The fact that he did not disgrace makes me tonight ," he said. Yet the chef was ill and so had the 16 -year-old boy Franz Sacher ( 1816-1907 ), then an apprentice in the second year, take on the task and invented the basic shape of the Sachertorte.

Although the cake had the guests tasted very apparently, you gave her for the time being, no further attention. After years in Pressburg and Budapest Franz Sacher in 1848 came back to Vienna, where he opened a deli with wine shop.

His eldest son Edward (1843-1892) was trained at kuk Hofzuckerbäcker Demel and completed in this period, the Sachertorte in its presently known form. The Sachertorte was first offered at Demel and then also founded by Edward in 1876, Hotel Sacher. Since then, the cake is one of the most famous culinary specialties of Vienna.

Litigation

About the use of the name " Original Sacher-Torte " kindled a dispute between the Hotel Sacher and the Demel Hofzuckerbäcker.

Eduard Sacher had completed the Sacher torte at Demel and since then there was been offered an "Original Sacher-Torte ". After the death of Edward's widow Anna Sacher (1859-1930) and the bankruptcy of the hotel In 1934 Edward son of the same for Demel and transferred the pastry shop, the exclusive right to sell a " Eduard- Sacher-Torte ".

1938 witnessed the first disagreement with the new owners of the hotel, which is no longer offering the Sachertorte only on their own premises for consumption but also for street sales and the term " Original Sacher-Torte " were registered as a trademark. After an interruption by the Second World War and the subsequent occupation complained in 1954, the hotel owner, consisting on their trademark, on the other hand, that the Demel the " Original Sacher-Torte " producing and selling.

In the following seven years, fought for the use of the name, the second layer of jam in the middle and the use of margarine instead of butter. Torberg, a regular in both houses, manifested in this process as a witness to Anna Sacher Sachertorte lifetime had never been cut in half and spread with jam. In 1963 there was an out of court settlement: The term " Original Sacher-Torte " was reserved for the Hotel Sacher, Demel during the decorated his cake with a triangular seal with the inscription " Eduard Sacher-Torte ". Meanwhile bears latter, popularly known after 1963 as " True Sacher-Torte ", in the parlance of the company Demel the name " Demel 's Sacher Torte".

Special features of the Viennese suppliers

The " Original Sacher-Torte " and " Demel 's Sachertorte " differ mainly by their jam layers. The " Original Sacher-Torte " has two jam layers below the couverture and in the middle of the floor, while " Demel 's Sachertorte " has only one jam layer underneath the chocolate. Both providers provide the tarts with a seal -like Chocolate Toppings. The Hotel Sacher this round with the inscription " Hotel Sacher Wien ", while the Demel - trailer is triangular and the inscription " Eduard Sacher Torte product Ch Demel 's Söhne " bears.

The " Original Sacher-Torte " is only available in the Hotel Sacher in Vienna and Salzburg, in the cafes Sacher in Innsbruck and Graz, in the Sacher shop of Bolzano, in the duty- free section of the airport of Vienna, as well as through the online shop of the Hotel Sacher.

The Hotel Sacher emphasized that the recipe of his pie a " closely guarded secret " was. However, there is no evidence of a separate confidentiality that would go beyond the commonplace practice that food manufacturers do not publish the recipes of their products. Production is today still by hand, but on an industrial scale with a production volume of more than 360,000 cakes per year. In 1998 the production of the largest 2.5 meter diameter Sachertorte ever produced, which has also entered the Guinness Book of World Records succeeded. The largest Wedding Sachertorte in turn had over 12 floors.

There are currently around 300,000 pies are produced annually from Hotel Sacher. This requires an annual processing of 1.2 million eggs, 80 tons of sugar, 70 tons of chocolate, apricot jam 37 tons, 25 tons of butter and 30 tons of flour. The production is no longer located in the basement of the hotel, but in a low-rise building near the Central Cemetery in Simmering since 1999. Currently 21 pastry chefs and 25 packers are required for the production of the cakes by hand. An employee is alone busy to pitch up to 7,500 eggs a day. Only since 2003, there is an automatic cutting machine, before the hundreds of thousands of pies had to be divided by hand. In addition to the Sachertorte also variants such as the Sacher cuts, the Sacher Cube and other confectionery products are produced. The cake is delivered daily in two tranches to the hotel, where one third of the annual production is consumed. Another third is purchased at points of sale, the last third is again sent into the world.