Made this cake following your recipe step by step. It turned out amazing. I can attest that all works out perfectly if one follows your directions. Thank you so much for taking the time to create this video and explain everything. Thank you! I have enjoyed making and eating the Sacher torte.
Thank you very much! I really appreciate that you took part of your time to share your experience. I’m always available for any help of questions. Once again thank you very much!
I’ve made Sacher Torte with your directions twice already, and both times it came out perfect! Thank you very much for detailed instructions! The first time I was making the glaze, I wasn’t prepared that cooling to 34 degrees takes so much time for me) Still everyone was satisfied with the result ☺️ ❤
This recipe turned out perfectly! It was a master piece and was almost identical tasting to the original Sacher torte at their hotel. It made such a beautiful birthday cake, Thank you for your video!
The way you prepare the ingredients and the procedure in baking and glazing is very clear and precise, so easy to understand and follow. Am in awe and am now your fan on and on. And thanks for sharing.
Thank you so much for your message! I have a channel just in English if you are interested in youtube.com/@sweetsalgadoenglish?si=ZtvObc_Injkq1rCJ Feel free to write when you have any question or doubt.
Exactly what I was looking for. Thankyou for the tips with placing magnets under the knife for slicing evenly and icing the cake on a smaller bowl for a cleaner finish. Ingenious ❤
I am going to make this cake tomorrow! I'm so excited at the prospect of not only making your recipe, but to moreover eat it with my friends ! We are all chocolate addicts, so I am sure it will be a hit. I looked at other recipes for Sachertorte, but your recipe is definitely the winning recipe. I also saw how you made those delectable Chocolate Truffles, and I will be making them next week. Thank you so much for your recipes. They are great! 🥰😘☺️😋❤🎉❤
Hello! Thank you for watching the tutorial. This recipe isn’t mine. It’s actually from the Sacher Hotel in Austria. The cake is a worldwide renown classic, but many people haven’t had the opportunity to try the one from the Sacher Hotel… they have tried copies that everybody does around the world. Making this cake could be frustrating… even more we we are talking about the glaze. The glaze is very difficult to get beautifully done… and it needs a lot of practice. I hope you get a good result. If that’s not case don’t feel bad. Making Thai cake could be a real challenge.
@@SweetSalgado muchísimas gracias Señor Salgado. Tengo que intentarlo y seguiré aprendiendo de todas las recetas que presentas con tus instrucciones tan clara y precisa que das. Bravo, Cheers, & best wishes to you always!
Thank you! This cake looks easy to make. But it has some tricky things, like the glaze. If you have any questions or need to ask some to ing, don’t hesitate to text.
Mesajın için çok teşekkür ederim. Bu tarif Hotel Sacher tarafından yayınlandı. tabi ki hepsini vermeyecekler ama sonuç kafenizde yiyebileceğiniz pastaya oldukça benziyor. büyük bir selam ve umarım bir gün bunu yapmaya teşvik edilirsiniz.
Hola qué tal? Está torra parece muy fácil pero no lo es. El reto está en el glaseado. No puede estar caliente, y debe hacerse rápido. Se debe hacer el finde de la receta sugerida por el Hotel y debe dejarse secar por unas 3 horas sin tocar. Mucha suerte!
Un millón de gracias! Si, esta es una recreación de la receta publicada por el Hotel Sacher. Efectivamente no lleva polvo para hornear. El bizcocho queda bastante denso, pero no apelmazado. De igual form, cuando pruebas la torta en el café del Hotel puedes ver qué no es esponjosa, sino bien densa como un “bizcocho de viaje”
I love Sacher Torte. It does not look impossibly difficult for an amateur to make. A recipe to bear in mind for winter parties! Thank you for the video!
Of course is not that difficult. The secrete is the glaze. It has to be thick and you have to let it crystallize for about 2 or 3 hours before to move the cake after being glazed
Perfect video. Thank you for demostrating the recipe. I would like to use less sugar in both cases, do you think it will still work well if I use 70/80g of sugar? Thank you :)
Thank you very much! About modifying the amounts of sugar, here it’s my advise: the sugar that is in the batter could be less but the consistency could change. In the other hand the sugar for the glaze could not be changed, otherwise you could not get the right consistency. You can change the glaze if you want for another one. But remember this: the Sacher torte was created to last several weeks without being refrigerated and in a cool weather. The fact that the glaze has a syrup as a base, make it possible to last weeks and weeks. It doesn’t have any dairy in it. Remember that sugar, salt and alcohol are natural preservatives.
Wow. This is one of the best attempts i've seen so far. I just wonder how consistent this method is at getting the glace perfect. I use a slightly different method: 1. Make sugar sirup. Constantly stir it while it cools to get a fondant. You'll get a white, thick liquid. Let it cool down in a glass jar with a lid (this is very adjustable, i usually make it too thick and then add water until i get the consistency i'm looking for). It should become solid and you want it to be as "solid" as you want your glace to be in the end. 2. When you're ready to make the glace, heat the glass jar in pot of warm water. Add the chocolate. Stir occasionally to melt it completely. You really don't want to get this very hot. You want this to just get warm and have the right consistency which is very thick (covers back of a spoon with about 5mm of glace). 3. As you said, always make too much glace. I find it much easier to get a perfect glace with this method. No air bubbles (if you're careful), the glace stays workable for longer (no ugly marks). Usually people apply this glace too hot, which means that either the glace will be too thin or it will get cooled down very quickly by the air and the colder cake, which means that you can't work on the glace for very long without leaving visible marks.
Thank you for sharing your methods… sounds like it really works. When they make the cakes at the hotel, they do it on big amounts. Of course it’s easier when you have lots of glaze and you just grab a big sponge to glaze. When you just make one small cake, the glaze becalmed more complicated.
Muito obrigado! Vi que você tem asistido ao cano en português. Eu agora estou em recuperação de uma cirurgia que tive ao meu braço. Espero voltar em breve com mais receitas e mais tutoriais! Grande abraço!
This cake looks perfect. Does this chocolate glaze harden over the cake just as in the original sachertorte? I've been looking for that hard chocolate glaze recipe for years!
Thank you very much! Yes this glaze hardens, so that’s the reason we should wait some time before moving the cake. This kind of glaze is very difficult to apply. It has to be in a very precise and quick way.
Being behind this recipe for about two years, and by comparing, analysing and traying dozens of recipes I arrived almost to this one. The only difference is that I use 140g of chocolate, same as butter, and from the 140g of flour I replace 30g with cocoa.
Well Im sure you have been working hard trying to find the best recipe. As I said in the video this recipe is the one that they published (here you have the link) www.sacher.com/en/original-sacher-torte/recipe/ I just try to do a replica of what they published. And for me the result is quite similar to the cake they sell at the Hotel.
Ayer para la cena de Nochebuena preparé el Brownie a la Mode siguiendo cada paso de tu receta. Quedó realmente delicioso. Tengo desactivado mi instagram sino habría subido fotos. 😋😋
Hello! This cake I usually made with apricot… it’s how was created. But, in recent decades people have made some variation with raspberry jam. Because raspberry works very well with chocolate. Cherry, not so much.
@@ABWEndon for the Black Forest the sponge cake is quite different. It’s very light and soaked in a caramel with cheery liquor or cassis. If you use cherries with a cake like Sacher I’m afraid it would be too bitter and quite strong flavored.
Eu tenho uma receita com as proporções da massa ligeiramente diferentes mas que também dá certo. As tuas explicações são bem claras e devidamente ilustrativas. Parabéns!
@@SweetSalgado Sem dúvida, amigo. Depois contarei o resultado. Somente para adiantar, eu aprendi - e executo - da seguinte maneira: a) A massa: levo primeiramente ao lume bem brando 150 de chocolate amargo em bocadinhos com 1 colher (sopa) de água para dissolver. Quando arrefecido, junto 150 g de manteiga batida bem cremosa, 6 gemas bem batidas com 150 g de açúcar e, no final e alternadamente, 150 de farinha peneirada e as 6 claras em castelo, levando a mistura ao forno moderado. b) A marmelada de damasco é feita com 200 g dos frutos secos postos de molho em água quente de véspera, cozidos com peso igual de açúcar e água em que estavam, levando ao lume até dar ponto. c) A cobertura é com 120 g dr chocolate amargo a derreter em banho-maria e calda em ponto de fio feita com 4 chávenas (de bica) de água e 4 colheres (sopa) de açúcar, tudo misturado até ficar bem macio. A receita informa que é uma camada de cada componente na montagem, mas, assim sendo, deduzi que se trata à maneira da Demel. Aqui no Brasil, especialmente em Brasília, há um local chamado Das Haus que envolve a massa, depois de assada, em casca de tarte, deixando uma surpresa ao freguês com a coberta de chocolate que tudo envolve.
Hello! The choléate I used was 55%. But you could use even hang her percentage. No less than 50% The syrup was almost boiling. And you have to use the glaze when is very thick. You have to keep steering every time in while to avoid a dry layer on top. The glaze should be at 37-34 C (depends of how thick it is) can’t be liquid or to warn. Otherwise it would slide on the sides. Then is very important to clean the sides and let it set and dry for about 3 hours. Any other question, please let me know
Absolutely lovely, but I had thought the process had required making multiple cakes but in shallower cake pans then traditionally divided into thin(ish) layers with the jams in between rather than only one divided in two! Plus, oughtn’t the sponge layers be moistened with apricot schnapps or another appropriate liquor? I have often made use of Amaretto for lightly soaking the cakes which does pair rather nicely with the apricot jam
Thank you very much! This recipe is the recipe that the Hotel Sacher itself has published. I invite you to check the link that I have in the description. There you will be redirected to their website and they have a video we here they show the same process that you saw here. I had the opportunity to eat this cake there and the recipe they published (this one) really tastes the same.
@@LinA-it9vd I ADORE Dobos Torte, as well as this fantastic Sacher, but Dobos has chocolate cream filling, rather than apricot jam, if I'm not mistaken, plus a beautiful caramel topping. Could you give us that recipe, Carlos? I'd love you forever, because I've searched everywhere for it, with no success. 😭
@@omniavideo3151 I was referring to the multi layer torte from the previous person. Not the apricot filling and chocolate sponge. Yes Dobos torts are made with chocolate cream and sponge layers and it is topped with caramelized sugar fans. I just made an 8 layer version and it was delicious.
Hola yo me llamo Luis clemente Gael alessander 🎉que exquisito pastel ahora te pido que hagas una versión de la torta sacher en año 2024!pero que sea tarta sacher por favor?
Hola qué tal? No había visto este mensaje. Tremendo nombre que tienes! Entonces deseas que haga una tarta Sacher? En qué quieres que difiera de esta receta que realice?
Hola como siempre todo delicioso.Carlos quiero que me digas si es posible que en las recetas q nos compartes puedo sustituir la harina de trigo por otras harinas como la de avena agradezco tu respuesta gracias .Y espero tu pronta respuesta porfavor
Muchísimas gracias! Cuando se sustituye la harina de trigo por alguna otra, el resultado no será el mismo. Puede que sea muy similar, pero la textura cambia un poco. Por lo general la regla suele ser: 100gr de harina de trigo equivalen a 60gr de harina de avena + 1 cdita de polvo para hornear. 100gr de harina de trigo equivalen a 85gr de harina de arroz + 1 cdita de polvo para hornear. 100ge de harina de trigo equivalen a un 180gr de harina de almendra.
My "original" recipe says a 24cm pan. Yours says a 23 cm pan. Watching the "original" being made on TH-cam he used a 7 inch pan and yours looks to be similar. Which is it? 24, 23 cm or 7 inch? I made one according to the recipe with a 24 cm pan and it was too thin.
Hello! I used the recipe that has been published by the hotel itself. The link to that recipe is on the description of the video. There you could see that they say “an approximation” to the original recipe, because “or course” they are not going to tell us all the secrets. On the other hand, they recommend a mold of 24 cm. If you had the opportunity of having this cake at the Sacher Hotel, you will notice that is not that tall. I used 23 cm because I like it I little taller. But, for this recipe 7 inches is definitely too short.
god yes. grew up in England and pronounce it as a 4 syllable word. Don't think I'm unique. Think most people would give it a go and then mumble about it being a fancy chocolate cake, or say sachertortAH
Just to add a context, the Sacher Hotel shared a recipe that is similar to the authentic one. The authentic recipe is still a closely guarded secret. But as long as you use the right ingredients, the cake made by recipe that is released for the public would still taste amazing.
Ahh yes. The 3 star Michelin restaurant I worked at did the same with their cookbooks. They would change one or two things or leave something out of what they served in the restaurant.
Hello Chef, this is an interesting video. I want to ask, I want to make a filling for a roll cake, what kind of cream is suitable, which does not melt at room temperature but when stored in the refrigerator has a texture like ice cream, light, and not too heavy. I hope you will answer. Thank you
Hello and thank you for your message! If you want a crema with those particular characteristics, I would recommend the cremeux. The recipe is included here: th-cam.com/video/bwPx0RB1Etw/w-d-xo.html You can follow the instructions in the video. If you have any question, please let me know!
Thank you for this. I am making it right now. I did most of it like your video. In the oven now. Thank you for the tips on the glaze. I am going to Vienna in October!
The secret ingredient is coffee. Straight espresso, not a liquor or essence. Remember that it was an apprentice dicking around that made it. Back then, a kid like that would have been completely fascinated by coffee, as it was a very expensive luxury item still. If you ever get the chance, test that theory by testing an original cake from the hotel. You infuse it into the chocolate filling, but not the icing.
That’s an interesting point of view. I tasted the cake at the Cafe Sacher. This recipe published by them is very accurate. The thing is that the cake doesn’t have any chocolate filling. It’s just apricot and then the glaze.
Sorry to hear that! This recipe doesn’t need baking powder since meringue is folded into the batter. You can check the original recipe in the link that is in the description of the video. Generally this cake came out perfectly.
@@SweetSalgado thank u so much for ur reply. When it was freshly baked, taken out from the oven, it looked amazing, but when it cooled down, it just went flat. I followed ur recipe and I will try it again sometimes and let's see again. 🙏🏻
@@jorge227trejo9 está es una receta clásica. La trufa de chocolate común francesa. 200gr de chocolate oscuro 150 ml de crema de leche 25gr mantequilla a temperatura ambiente. 3 cucharadas cognac o Ron. Se derrite el chocolate en baño María. Se caliente la crema de leche. Se mezclan ambas (se añade poco a poco la crema sin dejar de mover) Debe quedar bien emulsionado. Luego se añade el alcohol. Se emulsiona nuevamente. Cuando enfríe un poco más se emulsiona con la mantequilla. Se debe dejar solidificar a temperatura ambiente. Luego se hacen unas bolas y se bañan con cacao en polvo. Se refrigeran.
Hello! Not this is not the case. The chiffon cake is just a cake that contains oil, and like this one, use the eggs separated. With a meringue agh the end.
Luis clemente Gael ezequiel Gabriel Kevin David Efraín Efrén Efraín Efrain Juan Christopher Antonio Guillermo Arturo Felipe William Luis Federico Francesco clemente giuseppe Alexander von Humboldt
This recipe is NOT the original recipe used by Hotel Sacher. It is an approximate recipe... see note: "Note This is only an approximation of the original recipe, which of course must remain a tightly-kept secret." But nevertheless, it's great anyway... 🙂
Of course! That is why I left the link here for everybody to see it. But for those who had tried the cake, the result that you get with this recipe is very very similar.
PLEASE, USE THE TH-cam TRANSLATOR LIKE I DID. Unfortunately TH-cam doesn’t generate subtitles in others languages but the one that is in the video. The only one who could add subtitles are the owners of the channels. In my case, I already make videos in 3 languages. And I have nobody who knows Russian for me to translate the scripts in the proper way.
Hola qué tal? Siempre existe una versión en español th-cam.com/video/Tk8tukPMhRk/w-d-xo.html Si entra al canal la verá. Muchas gracias y espero que le guste.
Hola. Siempre he dejado claro que cada video tiene 3 versiones: español, portugués e inglés. Para mi significa un trabajo enorme hacerlo en tres idiomas. Cuando por alguna razón TH-cam anuncia algún video dentro del gris personal de cada quien, si éste no se encuentra en el idioma deseado, simplemente basta con entrar al canal y buscarlo. De hecho tengo renglones por idiomas. De igual forma acá le dejo el enlace para la versión en español de este video. Espero le agrade. Una gran saludo TORTA SACHER - RECETA ORIGINAL DEL HOTEL SACHER th-cam.com/video/Tk8tukPMhRk/w-d-xo.html
Please, please.....DON'T make videos in portrait mode! I was very interested in this video when it came up in search results. I immediately stopped watching it once I saw that it is in portrait mode.
Hello! You should give a chance to the video and the recipe. The video was designed (and not adapted) to be in vertical. Since the most used devise are the phones, this is a way to be using my the video as a recipe book or guide. In the other hand I’ve seen thousands of horizontal videos so badly made and with terrible recipes… thank you for the feedback
Hola qué tal! Está en español. Aquí le mando el enlace. Recuerde que todas la see estas tienen su versión en 3 idiomas. Si no la ve, solo necesita entrar al canal y la verá. Muchas gracias por acríbale! th-cam.com/video/Tk8tukPMhRk/w-d-xo.html
No entiendo el comentario. Si siempre he dicho que todos los videos tienen versión en español, portugués e inglés. De hecho con tan solo hacer un clic y entrar en el canal se pueden ver las tres versiones. Acá está el enlace en español. Gracias TORTA SACHER - RECETA ORIGINAL DEL HOTEL SACHER th-cam.com/video/Tk8tukPMhRk/w-d-xo.html
Here you have the link to the recipe published by Sacher Hotel (I just recreate this recipe) And this cake is very particular. www.sacher.com/en/original-sacher-torte/recipe/ It’s designed to last for months without refrigeration in a chill environment. And it tastes much better after the next day. I won’t apologize for a recipe that’s not mine. And even less for a classic. The only thing I can say is that not everything is for everyone. Thank you for sharing your experience.
Made this cake following your recipe step by step. It turned out amazing. I can attest that all works out perfectly if one follows your directions. Thank you so much for taking the time to create this video and explain everything. Thank you! I have enjoyed making and eating the Sacher torte.
Thank you very much! I really appreciate that you took part of your time to share your experience. I’m always available for any help of questions. Once again thank you very much!
I’ve made Sacher Torte with your directions twice already, and both times it came out perfect! Thank you very much for detailed instructions! The first time I was making the glaze, I wasn’t prepared that cooling to 34 degrees takes so much time for me) Still everyone was satisfied with the result ☺️ ❤
O really appreciate your message! It makes me very happy knowing that you have been able to make it successfully!
This recipe turned out perfectly! It was a master piece and was almost identical tasting to the original Sacher torte at their hotel. It made such a beautiful birthday cake, Thank you for your video!
Thank you very much for your comment! I really appreciate that you shared your experience with this recipe!
The way you prepare the ingredients and the procedure in baking and glazing is very clear and precise, so easy to understand and follow. Am in awe and am now your fan on and on. And thanks for sharing.
Thank you very much! I hope you decide to make this cake. It’s really an international classic. I’m always available to answer any doubt!
You are genuinely generous Chef, thank you so much for your precious time & efforts to share your knowledge in baking 🙏🌷🌷....
Thank you so much for your message! I have a channel just in English if you are interested in youtube.com/@sweetsalgadoenglish?si=ZtvObc_Injkq1rCJ
Feel free to write when you have any question or doubt.
Bless you Chef, I will visit your English version of TH-cam, Thank you so much 🙏
Exactly what I was looking for. Thankyou for the tips with placing magnets under the knife for slicing evenly and icing the cake on a smaller bowl for a cleaner finish. Ingenious ❤
Thank you very much!!! I hope you enjoy making this recipe.
I am going to make this cake tomorrow! I'm so excited at the prospect of not only making your recipe, but to moreover eat it with my friends ! We are all chocolate addicts, so I am sure it will be a hit. I looked at other recipes for Sachertorte, but your recipe is definitely the winning recipe. I also saw how you made those delectable Chocolate Truffles, and I will be making them next week. Thank you so much for your recipes. They are great! 🥰😘☺️😋❤🎉❤
Hello! Thank you for watching the tutorial. This recipe isn’t mine. It’s actually from the Sacher Hotel in Austria. The cake is a worldwide renown classic, but many people haven’t had the opportunity to try the one from the Sacher Hotel… they have tried copies that everybody does around the world.
Making this cake could be frustrating… even more we we are talking about the glaze.
The glaze is very difficult to get beautifully done… and it needs a lot of practice.
I hope you get a good result. If that’s not case don’t feel bad. Making Thai cake could be a real challenge.
@@SweetSalgado muchísimas gracias Señor Salgado. Tengo que intentarlo y seguiré aprendiendo de todas las recetas que presentas con tus instrucciones tan clara y precisa que das. Bravo, Cheers, & best wishes to you always!
@@louisdevalois4358 mucha suerte! Espero que todo salga perfecto! Un gran saludo g todo lo mejor!
@@SweetSalgado 🥰😘😋 ☺️
Excellent job. I’ve looked at several videos and yours is the very best. Thank you for sharing.
Thank you very much!
OUTSTANDING!!!!! Thank you, you’re the best!!
Thank you very much!
Absolutely devine, beautiful and for sure delicioso! ❤🎉❤
Thank you for all the detail!
Thank you!!!!
The hints and tricks are new to me and very helpful.
Thank you! This cake looks easy to make. But it has some tricky things, like the glaze. If you have any questions or need to ask some to ing, don’t hesitate to text.
Teşekkürler şef kayısılı sacher turta gerçekten güzel görünüyor Viyana'da otelinde yemiştim birgun bu tarihinizi de deneyeceğim İstanbul'dan sevgiler
Mesajın için çok teşekkür ederim. Bu tarif Hotel Sacher tarafından yayınlandı. tabi ki hepsini vermeyecekler ama sonuç kafenizde yiyebileceğiniz pastaya oldukça benziyor. büyük bir selam ve umarım bir gün bunu yapmaya teşvik edilirsiniz.
我今天第一次做這個蛋糕，但失敗了。然後發現你的影片，顯然有更多的細節…非常謝謝你。
下週再挑戰一次。祝我成功。也祝你一切順利！
Hola qué tal? Está torra parece muy fácil pero no lo es. El reto está en el glaseado. No puede estar caliente, y debe hacerse rápido. Se debe hacer el finde de la receta sugerida por el
Hotel y debe dejarse secar por unas 3 horas sin tocar. Mucha suerte!
Muchas gracias por compartir, muy bien explicado, me llamó la atención q fue sin polvo para hornear
Un millón de gracias! Si, esta es una recreación de la receta publicada por el Hotel Sacher. Efectivamente no lleva polvo para hornear. El bizcocho queda bastante denso, pero no apelmazado. De igual form, cuando pruebas la torta en el café del Hotel puedes ver qué no es esponjosa, sino bien densa como un “bizcocho de viaje”
thanks very much for full explanation, I am waiting for more recipes.
You are most welcome!
There is an entire channel SweetSalgado in English, if you are interested m.TH-cam.com/@sweetsalgadoenglish
I love Sacher Torte. It does not look impossibly difficult for an amateur to make. A recipe to bear in mind for winter parties!
Thank you for the video!
Of course is not that difficult. The secrete is the glaze. It has to be thick and you have to let it crystallize for about 2 or 3 hours before to move the cake after being glazed
Thank you so much salgado .
Plz share chocolate mud cake , chocolate truffle cake recipe.
Thanks a lot ☀️🌹
Always welcome
Thanks for recipe....it was gorgeous🎇🎆
Thank you very much!!!!
Looks absolutely scrumptious!
Thank you very much! It is actually. It’s not my recipe. I just recreate the recipe the Hotel published. I hope you find it useful.
thank you, very well explained
Thank you very much! I’m glad you liked it!
Perfect video. Thank you for demostrating the recipe. I would like to use less sugar in both cases, do you think it will still work well if I use 70/80g of sugar? Thank you :)
Thank you very much! About modifying the amounts of sugar, here it’s my advise: the sugar that is in the batter could be less but the consistency could change.
In the other hand the sugar for the glaze could not be changed, otherwise you could not get the right consistency.
You can change the glaze if you want for another one.
But remember this: the Sacher torte was created to last several weeks without being refrigerated and in a cool weather.
The fact that the glaze has a syrup as a base, make it possible to last weeks and weeks. It doesn’t have any dairy in it. Remember that sugar, salt and alcohol are natural preservatives.
Heeeyyy está hermoso y delicioso,,, feliz Navidad 🎄🎅🏻☃️❄️♥️
Muchísimas gracias! Feliz Navidad!!!
Wow. This is one of the best attempts i've seen so far. I just wonder how consistent this method is at getting the glace perfect.
I use a slightly different method:
1. Make sugar sirup. Constantly stir it while it cools to get a fondant. You'll get a white, thick liquid. Let it cool down in a glass jar with a lid (this is very adjustable, i usually make it too thick and then add water until i get the consistency i'm looking for). It should become solid and you want it to be as "solid" as you want your glace to be in the end.
2. When you're ready to make the glace, heat the glass jar in pot of warm water. Add the chocolate. Stir occasionally to melt it completely. You really don't want to get this very hot. You want this to just get warm and have the right consistency which is very thick (covers back of a spoon with about 5mm of glace).
3. As you said, always make too much glace.
I find it much easier to get a perfect glace with this method. No air bubbles (if you're careful), the glace stays workable for longer (no ugly marks). Usually people apply this glace too hot, which means that either the glace will be too thin or it will get cooled down very quickly by the air and the colder cake, which means that you can't work on the glace for very long without leaving visible marks.
Thank you for sharing your methods… sounds like it really works. When they make the cakes at the hotel, they do it on big amounts. Of course it’s easier when you have lots of glaze and you just grab a big sponge to glaze.
When you just make one small cake, the glaze becalmed more complicated.
Delicious!
Great Tutorial and recepit!
Thank for sharing!
Greetings from Singapore!!🌹🌹🇸🇬
Edith, a happy Subcriber
Wow. I can't wait to try this!!!!
It’s not my recipe. I just recreate the recipe the Hotel published. It’s a very nice cake. Hope you like it.
Eu quero por minha confeitaria com doces diferentes,estou amando suas receitas, BRASIL ❤,quero fazer curso com você...
Muito obrigado! Vi que você tem asistido ao cano en português. Eu agora estou em recuperação de uma cirurgia que tive ao meu braço. Espero voltar em breve com mais receitas e mais tutoriais! Grande abraço!
This cake looks perfect. Does this chocolate glaze harden over the cake just as in the original sachertorte? I've been looking for that hard chocolate glaze recipe for years!
Thank you very much! Yes this glaze hardens, so that’s the reason we should wait some time before moving the cake. This kind of glaze is very difficult to apply. It has to be in a very precise and quick way.
Being behind this recipe for about two years, and by comparing, analysing and traying dozens of recipes I arrived almost to this one. The only difference is that I use 140g of chocolate, same as butter, and from the 140g of flour I replace 30g with cocoa.
Well Im sure you have been working hard trying to find the best recipe.
As I said in the video this recipe is the one that they published (here you have the link) www.sacher.com/en/original-sacher-torte/recipe/
I just try to do a replica of what they published.
And for me the result is quite similar to the cake they sell at the Hotel.
Muy bien explicado y con detalle...excelente todo mas videos porfavor
Muchísimas gracias! El video se encuentra en español también!
th-cam.com/video/Tk8tukPMhRk/w-d-xo.html
Do everyone a favor: Turn your phone horizontally for a much better viewing experience.
Muchas Gracias, Maestro
Siempre a la orden!!!
Ayer para la cena de Nochebuena preparé el Brownie a la Mode siguiendo cada paso de tu receta. Quedó realmente delicioso. Tengo desactivado mi instagram sino habría subido fotos. 😋😋
Me alegra bastante que hayas podido hacer la receta!!! 🙏🏼🙏🏼🙏🏼🙏🏼
Delicious, congratulations chef.
Thank you very much!
Excellent. Can you use a different kind of jam if you don't like Apricot? Could you, for example, use Cherry jam?
Hello! This cake I usually made with apricot… it’s how was created. But, in recent decades people have made some variation with raspberry jam. Because raspberry works very well with chocolate. Cherry, not so much.
@@SweetSalgado Thanks. I was thinking like Black Forest Gateau, which is a chocolate cake, with cherries and cream.
@@ABWEndon for the Black Forest the sponge cake is quite different. It’s very light and soaked in a caramel with cheery liquor or cassis. If you use cherries with a cake like Sacher I’m afraid it would be too bitter and quite strong flavored.
Eu tenho uma receita com as proporções da massa ligeiramente diferentes mas que também dá certo. As tuas explicações são bem claras e devidamente ilustrativas. Parabéns!
Muito Obrigado!!! Podes tentar fazer esta receita e fazer una comparativa!
@@SweetSalgado Sem dúvida, amigo. Depois contarei o resultado. Somente para adiantar, eu aprendi - e executo - da seguinte maneira:
a) A massa: levo primeiramente ao lume bem brando 150 de chocolate amargo em bocadinhos com 1 colher (sopa) de água para dissolver. Quando arrefecido, junto 150 g de manteiga batida bem cremosa, 6 gemas bem batidas com 150 g de açúcar e, no final e alternadamente, 150 de farinha peneirada e as 6 claras em castelo, levando a mistura ao forno moderado.
b) A marmelada de damasco é feita com 200 g dos frutos secos postos de molho em água quente de véspera, cozidos com peso igual de açúcar e água em que estavam, levando ao lume até dar ponto.
c) A cobertura é com 120 g dr chocolate amargo a derreter em banho-maria e calda em ponto de fio feita com 4 chávenas (de bica) de água e 4 colheres (sopa) de açúcar, tudo misturado até ficar bem macio.
A receita informa que é uma camada de cada componente na montagem, mas, assim sendo, deduzi que se trata à maneira da Demel. Aqui no Brasil, especialmente em Brasília, há um local chamado Das Haus que envolve a massa, depois de assada, em casca de tarte, deixando uma surpresa ao freguês com a coberta de chocolate que tudo envolve.
Fantastica Gracias❤❤
Mil gracias!
Excelent gracias❤
Muchísimas gracias!
Yummy! 12:14 12:14
Hello what kind of chocolate did u used for the glaze pls?how many %?and how hot was the sugar sirup when you poured it on the chocolate?thank you ❤
Hello! The choléate I used was 55%. But you could use even hang her percentage. No less than 50%
The syrup was almost boiling.
And you have to use the glaze when is very thick. You have to keep steering every time in while to avoid a dry layer on top. The glaze should be at 37-34 C (depends of how thick it is) can’t be liquid or to warn. Otherwise it would slide on the sides.
Then is very important to clean the sides and let it set and dry for about 3 hours.
Any other question, please let me know
Absolutely lovely, but I had thought the process had required making multiple cakes but in shallower cake pans then traditionally divided into thin(ish) layers with the jams in between rather than only one divided in two! Plus, oughtn’t the sponge layers be moistened with apricot schnapps or another appropriate liquor? I have often made use of Amaretto for lightly soaking the cakes which does pair rather nicely with the apricot jam
Thank you very much! This recipe is the recipe that the Hotel Sacher itself has published. I invite you to check the link that I have in the description. There you will be redirected to their website and they have a video we here they show the same process that you saw here.
I had the opportunity to eat this cake there and the recipe they published (this one) really tastes the same.
That’s a Dobos torta. This cake is only two layers and is supposed to be that.
@@LinA-it9vd I ADORE Dobos Torte, as well as this fantastic Sacher, but Dobos has chocolate cream filling, rather than apricot jam, if I'm not mistaken, plus a beautiful caramel topping.
Could you give us that recipe, Carlos? I'd love you forever, because I've searched everywhere for it, with no success. 😭
@@omniavideo3151 I was referring to the multi layer torte from the previous person. Not the apricot filling and chocolate sponge.
Yes Dobos torts are made with chocolate cream and sponge layers and it is topped with caramelized sugar fans. I just made an 8 layer version and it was delicious.
👍well done chef I love it
Thank you very much!
Hola yo me llamo Luis clemente Gael alessander 🎉que exquisito pastel ahora te pido que hagas una versión de la torta sacher en año 2024!pero que sea tarta sacher por favor?
Hola qué tal? No había visto este mensaje. Tremendo nombre que tienes! Entonces deseas que haga una tarta Sacher? En qué quieres que difiera de esta receta que realice?
I think 🤔 is best Sacher original
This is the recipe they publiched
Hola como siempre todo delicioso.Carlos quiero que me digas si es posible que en las recetas q nos compartes puedo sustituir la harina de trigo por otras harinas como la de avena agradezco tu respuesta gracias .Y espero tu pronta respuesta porfavor
Muchísimas gracias!
Cuando se sustituye la harina de trigo por alguna otra, el resultado no será el mismo. Puede que sea muy similar, pero la textura cambia un poco.
Por lo general la regla suele ser:
100gr de harina de trigo equivalen a 60gr de harina de avena + 1 cdita de polvo para hornear.
100gr de harina de trigo equivalen a 85gr de harina de arroz + 1 cdita de polvo para hornear.
100ge de harina de trigo equivalen a un 180gr de harina de almendra.
@@SweetSalgado muchas gracias muy agradecida por tu respuesta lo intentaré felicidades y gracias
My "original" recipe says a 24cm pan. Yours says a 23 cm pan. Watching the "original" being made on TH-cam he used a 7 inch pan and yours looks to be similar. Which is it? 24, 23 cm or 7 inch? I made one according to the recipe with a 24 cm pan and it was too thin.
Hello! I used the recipe that has been published by the hotel itself. The link to that recipe is on the description of the video.
There you could see that they say “an approximation” to the original recipe, because “or course” they are not going to tell us all the secrets. On the other hand, they recommend a mold of 24 cm.
If you had the opportunity of having this cake at the Sacher Hotel, you will notice that is not that tall. I used 23 cm because I like it I little taller. But, for this recipe 7 inches is definitely too short.
Thankyou very muche its good
Thank you!
beautiful!
Thank you!
What size of eggs do you use? For the meringue, is it medium stiff?
Hello. These are medium eggs. Between 45-50 gr. The meringue should be light but firm. Exactly medium stiff.
👍👍
Gorgeous! 🙏🏼🖤
Thank tou very much!
It is one word. Sachertorte.
Yea indeed. But in any other language (including English) the words are separated.
god yes. grew up in England and pronounce it as a 4 syllable word. Don't think I'm unique. Think most people would give it a go and then mumble about it being a fancy chocolate cake, or say sachertortAH
Just to add a context, the Sacher Hotel shared a recipe that is similar to the authentic one. The authentic recipe is still a closely guarded secret.
But as long as you use the right ingredients, the cake made by recipe that is released for the public would still taste amazing.
Thank you!!!!
Ahh yes. The 3 star Michelin restaurant I worked at did the same with their cookbooks. They would change one or two things or leave something out of what they served in the restaurant.
👌very good
Thank you very much!
Hi!! Such Nice récipe. I did not find the recipe On the website…
Thank you very much! The links are int eh description. But I’ll leave that here for you as well www.sacher.com/en/original-sacher-torte/recipe/
Hello Chef, this is an interesting video. I want to ask, I want to make a filling for a roll cake, what kind of cream is suitable, which does not melt at room temperature but when stored in the refrigerator has a texture like ice cream, light, and not too heavy. I hope you will answer. Thank you
Hello and thank you for your message! If you want a crema with those particular characteristics, I would recommend the cremeux. The recipe is included here: th-cam.com/video/bwPx0RB1Etw/w-d-xo.html
You can follow the instructions in the video. If you have any question, please let me know!
@@SweetSalgado Thank you chef for answering my question. I've seen the video and it's really helpful. Is it necessary to add gelatin to the cremeux?
@@Azizaziz-mz6xs for the chocolate one, no. If you use white chocolate, you would need some. You can check out the recipes on the link I sent to you.
@@SweetSalgado Thank you Chef for the answers and suggestions😊
La glassa con il cioccolato e lo sciroppo di zucchero viene tanto dolce?
Realmente no queda tan dulce al combinarse con el bizcocho y al mermelada.
@@SweetSalgado grazie
Bitte hilfe ???stempel sacher wo bekomm ich den ????
Subscribed 🥳
Tha k you very much!
Beate full
Thank you very much!
Délicieux
Thank you very much!
Good
Thank you!
Thank you for this. I am making it right now. I did most of it like your video. In the oven now. Thank you for the tips on the glaze. I am going to Vienna in October!
I hope you liked the cake. And you will definitely could have the original one once you are in Vienna!
😍😍
Así me llamo yo y este es mi nombre completo haz otra tarta sacher para el año 2024 por favor?
Hola qué tal Luis Alfonso! Tú quisieras que repitiera este tutorial?
Sabroso!!
❤🇲🇦❤
What % of cocoa in the cocolate? 50? 70?
The best one is between 55% and 60%
@@SweetSalgado thank you 😀
The secret ingredient is coffee. Straight espresso, not a liquor or essence. Remember that it was an apprentice dicking around that made it. Back then, a kid like that would have been completely fascinated by coffee, as it was a very expensive luxury item still. If you ever get the chance, test that theory by testing an original cake from the hotel. You infuse it into the chocolate filling, but not the icing.
That’s an interesting point of view. I tasted the cake at the Cafe Sacher. This recipe published by them is very accurate. The thing is that the cake doesn’t have any chocolate filling. It’s just apricot and then the glaze.
Medium eggs? Large eggs?
Hello! Medium eggs.
@@SweetSalgado thanks
The apricot jam must be boiled and applied to the cake when it is still warm.
You don’t need to boil it. It’s enough to wan it up. And if has chunks of apricot you could blend it preferably.
@@SweetSalgado ok. Thank you!
What about the baking powder? You didn't add it, I didn't either and my cake turned out small and flat :(
Sorry to hear that! This recipe doesn’t need baking powder since meringue is folded into the batter.
You can check the original recipe in the link that is in the description of the video.
Generally this cake came out perfectly.
@@SweetSalgado thank u so much for ur reply. When it was freshly baked, taken out from the oven, it looked amazing, but when it cooled down, it just went flat. I followed ur recipe and I will try it again sometimes and let's see again. 🙏🏻
Un favor amigo tendrás una receta para hacer truffas de chocolate?
Que tipo de trufa quisieras? Tengo varias recetas muy sencillas. De hecho estoy haciendo un Tutorial de trufas en estos momentos
@@SweetSalgado entonces estoy de suerte!!! Pues unas sencillas para empezar de chocolate
@@jorge227trejo9 ya te mando la receta!
@@SweetSalgado muchísimas gracias
@@jorge227trejo9 está es una receta clásica.
La trufa de chocolate común francesa.
200gr de chocolate oscuro
150 ml de crema de leche
25gr mantequilla a temperatura ambiente.
3 cucharadas cognac o Ron.
Se derrite el chocolate en baño María.
Se caliente la crema de leche.
Se mezclan ambas (se añade poco a poco la crema sin dejar de mover)
Debe quedar bien emulsionado.
Luego se añade el alcohol.
Se emulsiona nuevamente.
Cuando enfríe un poco más se emulsiona con la mantequilla.
Se debe dejar solidificar a temperatura ambiente.
Luego se hacen unas bolas y se bañan con cacao en polvo.
Se refrigeran.
Is that what we would call a chiffon cake
Hello! Not this is not the case. The chiffon cake is just a cake that contains oil, and like this one, use the eggs separated. With a meringue agh the end.
@@SweetSalgado I amazed that such a busy person took the time to answer me. Thank you
@@rebeccajenkins1553 Im always here to help or to answer any question. So feel free to text anytime!!
Frage link für stempel S ????
Luis clemente Gael ezequiel Gabriel Kevin David Efraín Efrén Efraín Efrain Juan Christopher Antonio Guillermo Arturo Felipe William Luis Federico Francesco clemente giuseppe Alexander von Humboldt
anyone else watch the royal tutor and end up here?
This recipe is NOT the original recipe used by Hotel Sacher. It is an approximate recipe... see note: "Note
This is only an approximation of the original recipe, which of course must remain a tightly-kept secret."
But nevertheless, it's great anyway... 🙂
Of course! That is why I left the link here for everybody to see it. But for those who had tried the cake, the result that you get with this recipe is very very similar.
why did it crack
Oh, if you don’t let the glaze to get dried at least 3 hours before moving the cake, the. It will crack because it’s still wet.
Delicioso 😋♥️
Muchas gracias! Realmente es muy deliciosa!
@@SweetSalgado si tiene buena pinta ♥️
Umm guerrico lo.hare el.dia.1.para.mifamilia.👏
Почему нет титров на русском?
PLEASE, USE THE TH-cam TRANSLATOR LIKE I DID.
Unfortunately TH-cam doesn’t generate subtitles in others languages but the one that is in the video. The only one who could add subtitles are the owners of the channels.
In my case, I already make videos in 3 languages. And I have nobody who knows Russian for me to translate the scripts in the proper way.
S stempel ????sacher Chocolate stempel link kaufen
I replied to these question to you before
Por favor traducir a español gracias
Hola qué tal? Siempre existe una versión en español th-cam.com/video/Tk8tukPMhRk/w-d-xo.html
Si entra al canal la verá. Muchas gracias y espero que le guste.
Castellano
Aquí está el link th-cam.com/video/Tk8tukPMhRk/w-d-xo.html
Espero le sea útil el video
Estaba tan emocionada con este canal pero no entiendo nada😒🙄🤔
Hola. Siempre he dejado claro que cada video tiene 3 versiones: español, portugués e inglés. Para mi significa un trabajo enorme hacerlo en tres idiomas. Cuando por alguna razón TH-cam anuncia algún video dentro del gris personal de cada quien, si éste no se encuentra en el idioma deseado, simplemente basta con entrar al canal y buscarlo. De hecho tengo renglones por idiomas.
De igual forma acá le dejo el enlace para la versión en español de este video. Espero le agrade.
Una gran saludo
TORTA SACHER - RECETA ORIGINAL DEL HOTEL SACHER
th-cam.com/video/Tk8tukPMhRk/w-d-xo.html
Haz la receta en españolllll🙏🙏🙏🙏
Esta en español!
th-cam.com/video/Tk8tukPMhRk/w-d-xo.html
Siempre habrá una versión en español! Feliz 2022!
В России это торт никто не знает и в Азии тоже не знает..первый раз слышу...региональный рецепт из Европы, наверное. Хотя можно попробовать
Это классика из Австрии. Очень известный торт. это необходимо при посещении Вены в отеле Sacher.
@@SweetSalgado , точно, есть такой торт и в России , но он по-другому называется, не везде найдешь.обязательно попробую в ближайшее время!
На торт ,,Прага" он не похож?
@@boblacks945 О, нет. из Австрии
Viyana 'da otelinde bu pastayı yemelisiniz harika
400gr sugar for the topping ! 😳😓
It’s the original recipe. It’s a glaze made just with hot syrup and chocolate.
Glaze is not smooth...
This glaze is very particular. Not that kind of “commercial” glaze. This a very old recipe.
@@SweetSalgado TQ Chef...noted with thanks !
хочется обоюдных нежных фрикций в свежей мягкой постели, как сопутствующую радость к счастью быть любящим и любимым...
Правда,Захер?
Film is wide format and not portrait 🤨👎
Please, please.....DON'T make videos in portrait mode! I was very interested in this video when it came up in search results. I immediately stopped watching it once I saw that it is in portrait mode.
Hello! You should give a chance to the video and the recipe. The video was designed (and not adapted) to be in vertical. Since the most used devise are the phones, this is a way to be using my the video as a recipe book or guide.
In the other hand I’ve seen thousands of horizontal videos so badly made and with terrible recipes… thank you for the feedback
Porque no nos habla en español si ud lo sabe hablar así yo quedo colgada 🤷
Hola qué tal! Está en español. Aquí le mando el enlace. Recuerde que todas la see estas tienen su versión en 3 idiomas. Si no la ve, solo necesita entrar al canal y la verá. Muchas gracias por acríbale! th-cam.com/video/Tk8tukPMhRk/w-d-xo.html
please film it properly where it fills the whole damn screen
Sacher Torte-pronunciation Sacher Toorte‘
Subtítulos en español 🙏 🙄🌹, o tendré que anular la suscripción, 🙏
No entiendo el comentario. Si siempre he dicho que todos los videos tienen versión en español, portugués e inglés. De hecho con tan solo hacer un clic y entrar en el canal se pueden ver las tres versiones. Acá está el enlace en español. Gracias
TORTA SACHER - RECETA ORIGINAL DEL HOTEL SACHER
th-cam.com/video/Tk8tukPMhRk/w-d-xo.html
top❤❤❤❤❤❤
Thank you!!!
Expected wow but cake is just meh 🫤
Too bitter even with tons of sugar
Layers are not moist quite hard.
Here you have the link to the recipe published by Sacher Hotel (I just recreate this recipe)
And this cake is very particular. www.sacher.com/en/original-sacher-torte/recipe/
It’s designed to last for months without refrigeration in a chill environment. And it tastes much better after the next day.
I won’t apologize for a recipe that’s not mine. And even less for a classic.
The only thing I can say is that not everything is for everyone. Thank you for sharing your experience.
Que exquisito
Muchísimas gracias!