PING: Chef Hartmut

Chef Hartmut,

Thank you kindly for posting the Sacher Torte recipes awhile back. They were very well recieved.

I had fun with the German translation too :)

Reply to
Reg
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Hey REG, no problem. I thought there was at least one in US measures, but that might have=20 been too large, commercial.. In the meantime, I think I aquired a few more from Arnolds breathren. Pick one you think sounds good, if you are not yet totally happy. BTW, you might want to try substitutung 1/3 of the flour with 1/3 + 20%=20 more of almond flour, some of my alpenrepublic friends told me they like =

that too. Hazelnutflour should be OK too, although the Turkish nuts are=20 much more flavorful than the Oregon nuts. But Mr. Sacher does not do=20 that, originally.

  • Exported from MasterCook *

Sacher Torte

Recipe By : Hartmut W. Kuntze, CMC Serving Size : 1 Preparation Time :0:00 Categories : Bakery Cakes Usa

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 7 1/2 Lb Eggwhites 4 Lb Sugar -- Meringue ------------------------------------------ 5 Lb Sugar 5 Lb Butter -- Whip 6 Lb Couverture, Melted -- Fold In Meringue 5 Lb Eggyolks ------------------------------------------ 5 Lb Cake Flour -- Triple Sifted

Make Meringue.

Whip next 4 ingredients. Fold Together, alternately with flour.

Bake as usual for High Fat Cakes, depending on size of mould.

After cooling, split into 4 Layers and assemble with Apricoture. Coat with melted Ganache, 1.5-1

Raspberry Jam can be used instead of Apricoture. Even the Sachers are arguing this point. Everyone has the "Authentic" recipe. Fly as you like.

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=3D=3D=3D=3D=3D Titelliste (12 Rezepte) =3D=3D=3D=3D=3D

Die "Richtig" Echte SACHER Sacher Orginal Sacher Torte Sacher Torte - C Sacher Torte 2 SACHERGLASUR Sachermasse Sachertorte Sachertorte No. 1251 ** SACHERTORTE I SACHERTORTE II Sachertorte III

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Titel: Die "Richtig" Echte SACHER Kategorien: Backen, Schoko, Autriche Menge: 1 Rezept

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D MASSE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 130 Gramm Butter 110 Gramm Staubzucker Vanillezucker (1 El) 6 Dotter 130 Gramm Schokolade (am besten -Couvert=FCre) 6 Eiklar 110 Gramm Kristallzucker 130 Gramm Mehl (halb glatt, halb -griffig)

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D GLASUR =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 110 Gramm Schlagobers 130 Gramm Couvert=FCre 20 Gramm Honig

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D Unbekannter Poster drm -Erfasst *RK* 04.10.02 von -H.W. Hans Kuntze, CMC

Die leicht erw=E4rmte Butter wird mit Staubzucker und Vanille schaumig ger=FCht, dann gibt man nach und nach die 6 Eidotter dazu und r=FChrt auch die vorgew=E4rmte Schokolade ein. Schnee von 6 Eiklar mit Kristallzucker halbsteif schlagen, vorsichtig abwechselnd mit Mehl unter die Masse heben. Die Masse wird in einem vorgew=E4rmten Backrohr bei mittlerer Hitze (ca. 170 =B0) gebacken,d abei l=E4=DFt man die ersten=

12 - 15 Minuten die Backrohrt=FCr einen fingerbreiten Spalt offen, damit die Masse sich heben und ganz leicht w=F6lben kann, aber sich noch keine Kruste bildet. Dann backt man die Torte bei geschlossenem Rohr eine Stunde lang aus. Ausk=FChlen lassen, eventuell mit einem Reibeisen die trockenen R=E4nder abreiben somit wirkt sie dann viel saftiger!! (TIPP von mir pers=F6nlich) Einmal auseinanderschneiden und mit leicht erw=E4rmter Marillenmarmeldade bestreichen, zusammensetzen und Rand bestreichen. Etwas antrocken lassen. Ich verwende folgende Glasur:

110 g Schlagobers und 20 g Honig miteinander aufkochen lassen, 130 g Couvert=FCre darin schmelzen (vorsichtig umr=FChren, damit keine Bl=E4schen entstehen) und Torte damit glasieren, d.h. Torte auf ein Gitter stellen, die Oberfl=E4che damit begie=DFen, schr=E4g halten, dass Glasur =FCber den Rand rinnen kann.

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Titel: Sacher Orginal Kategorien: Kuchen Menge: 1 Rezept

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D MASSE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 150 Gramm Butter 220 Gramm Schokolade 6 Dotter 220 Gramm Staubzucker 6 Eiklar 60 Gramm Weizenmehl 60 Gramm St=E4rkemehl

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D GUSS =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 200 Gramm Feine Schokolade 200 Gramm Zucker 65 ml Wasser; ca.

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D -Erfasst *RK* 04.10.02 von -H.W. Hans Kuntze, CMC

Butter flaumig r=FChren, die im Wasserbad erweichte Schokolade nach und nach einr=FChren, Dotter und Zucker zugeben, 1/2 Stunde _sehr schaumig_ r=FChren. Zuletzt die gemischten Mehlarten mit dem steifen Schnee unterziehen. In befetteter und bemehlter Tortenform bei Unterhitze (175 Grad) langsam 1 Stunde backen. Nach dem Erkalten d=FCnn mit heisser Marillenmarmelade (mit etwas Rum erhitzt) bestreichen und mit Schokoglasur =FCberziehen.

Der =DCberzug f=FCr die echte Sachertorte wird hergestellt, indem man

200 g feine Schokolade im Rohr weich werden l=E4=DFt, inzwischen 200 g Zucker mit dem entsprechenden Wasserzusatz (ca. 1/16 l ) bis zur Fadenprobe kocht. Dann gie=DFt man nach und nach den Zucker =FCber die Schokolade, die in einem Kessel untergebracht wurde, dar=FCber, r=FChrt st=E4ndig, gibt einen Tropfen =D6l dazu, tabliert an der Kesselwand die Masse bis sie reif zum Glasieren ist, d. h. die notwendige Konsistenz erreicht hat.

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Titel: Sacher Torte Kategorien: Bakery, Cake, USA Menge: 10 Cakes

3 3/8 kg Eggwhites 1,8 kg Sugar; Meringue 2 1/4 kg Sugar 2 1/4 kg Butter; Whip 2,7 kg Couverture, Melted; Fold In -Meringue 2 1/4 kg Eggyolks 2 1/4 kg Cake Flour; Triple Sifted

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D Hartmut W. Kuntze, CMC

Make Meringue.

Whip next 4 ingredients. Fold Together, alternately with flour.

Bake as usual for High Fat Cakes, depending on size of mould.

After cooling, split into 4 Layers and assemble with Apricoture. Coat with melted Ganache, 1.5-1

Raspberry Jam can be used instead of Apricoture. Even the Sachers are arguing this point. Everyone has the "Authentic" recipe. Fly as you like.

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Titel: Sacher Torte - C Kategorien: Desserts, Cakes, Chocolate, Filling Menge: 1 Torte

8 ounces Semisweet chocolate; broken -into pieces 1 tablesp. Strong black coffee 1 cup Butter 1 cup Sugar 5 Eggs; separated 1 1/2 cups Self-rising flour; sifted

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D FILLING =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 4 tablesp. Apricot jam; sieved

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D FROSTING =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 6 ounces Semisweet chocolate; broken -into pieces 5 tablesp. Strong black coffee 1 1/2 cups Confectioners sugar; sifted

Grease and line a 9-inch cake pan. Melt the chocolate with the coffee and allow to cool. Cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, then the cooled chocolate. Fold in the flour. Beat the egg whites until they form stiff peaks, then fold gently into the mixture.

Turn the mixture into the prepared pan and bake in a cool oven, 300 F degrees, for 1-1/2 hours. Leave to cool in the pan for 15 minutes, then turn out on to a wire rack and leave to cool. When quite cold, split the cake into two rounds.

To make the filling, warm the apricot jam gently. Spread one round of the cake with most of the apricot jam, sandwich the rounds together, then brush the remainder of the apricot jam all over the cake.

To make the frosting, melt the chocolate with the coffee. Remove from the heat and beat in the confectioners sugar. Pour the frosting over the cake, spreading it evenly with a spatula dipped in warm water. Leave to set for at least 1 hour. Serve with whipped cream.

Chocolate, Jennie Reekie, 1984. Exeter Books. Typos by Jeff Pruett.

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Titel: Sacher Torte 2 Kategorien: Cakes, Chocolate, Austrian Menge: 6 Portionen

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D CAKE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 3/4 cup Butter 2/3 cup Caster sugar 5 Egg yolks 1/4 teasp. Almond essence 175 Gramm Plain chocolate (6 oz) 1 1/2 cups Ground hazelnut filberts 1/2 cup Self-raising flour 2 tablesp. Cocoa 6 Egg whites

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D ICING =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 4 tablesp. Apricot jam 1/3 cup Butter 175 Gramm Plain chocolate (6 oz) 2 tablesp. Apricot brandy (or subst.)

Preheat oven to 160C (325F). Grease a 9in spring form cake tin and line the bottom with greaseproof paper.

Cream the butter then add 1/3c sugar slowly, beating in between additions.

Add the egg yolks one at a time, beating in between. Melt the chocolate and add it to the mixture along with the almond essence and hazelnuts. Beat. Fold in the cocoa and flour.

Whisk the egg whites until stiff, then add 1/3c sugar slowly, whisking in between additions. Stir about a quarter of this into the cake mixture to lighten it, then *fold* in the remainder. Spoon this into the cake tin.

Bake for 60 - 70 minutes, until the top is firm and the centre cooked (test with a metal skewer). Cool and remove from tin.

Warm the apricot jam until it is semi liquid. Spread over the top and sides of the cake. Allow to cool and set slightly. Melt the butter and the chocolate for the icing and mix with the brandy, if used. Cool until it reaches a consistency for icing, then ice the top and sides of the cake.

This is an old Austrian recipe invented by restaurateur Frau Sacher.

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Titel: SACHERGLASUR Kategorien: S=FC=DFspeise, Glasur, Backen Menge: 1 Rezept

300 Gramm Staubzucker 250 Gramm Kochschokolade 120 Gramm Wasser

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D Plachuta * Wagner Die gute K=FCche - ISBN 3-7015-0310-9 -Erfasst *RK* 24.05.03 von -Ilka Spiess

Zucker, Schokolade und Wasser unter st=E4ndigem R=FChren zum Kochen bringen.

Mit nassem Pinsel die Zuckerkristalle vom Gef=E4=DFrand waschen. L=F6sung=

zum kurzen Faden kochen (104 =B0C)

Gef=E4=DF in kaltes Wasser stellen. Mit Kochl=F6ffel - bauchige R=FCcksei= te die Glasur am Gef=E4=DFrand reiben - tablieren - bis die Glasur ein dickliche Konsistenz aufweist.

Torte oder Geb=E4ckst=FCcke glasieren.

Die Glasur kann durch Erw=E4rmen und Tablieren wieder aufbereitet werden.

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Titel: Sachermasse Kategorien: Kuchen, Backen, Deutsch Menge: 1 Rezept

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D MASSE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 18 Eiwei=DF 14 Eigelb 280 Gramm Butter 240 Gramm Zucker 280 Gramm Zartbitter Schokolade 180 Gramm Mehl 1 Vanilleschote; das Mark

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D -Erfasst *RK* 04.10.02 von -H.W. Hans Kuntze, CMC

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Titel: Sachertorte Kategorien: Cakes, Chocolate, Tortes Menge: 1 Rezept

180 Gramm Semisweet Chocolate; Ground -Finely 1/2 Tasse Sugar 1/4 teasp. Salt 1/2 Tasse Butter 7 Egg Whites 6 Egg Yolks 1 Tasse Apricot Jam 3/4 Tasse Dry Bread Crumbs Chocolate Glaze 1/4 Tasse Blanched Almonds

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D Joel Ehrlich

Preheat the oven to 325 degrees.

All ingredients must be at room temperature (70 degrees F) before starting. Grate the semisweet chocolate. Cream the sugar and butter thoroughly. Beat the eggs in, one at a time, until the mixture is light and fluffy. Add the grated chocolate, bread crumbs, almonds and salt. Beat the egg whites until they are stiff but not dry. Fold in the egg whites. Bake in an ungreased, removable rim (or springform) pan for 50 to 60 minutes. Cool completely. Slice the torte horizontally through the middle to form two layers. Spread the apricot jam between the layers. Cover the cake with a generous coating of chocolate glaze. Serve with a great gob of whipped cream on top of each portion.

Yields 1 9" Torte

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Titel: Sachertorte No. 1251 ** Kategorien: Chocolate, Tnt, Cakes, Austrian Menge: 1 9"torte

6 ounces SemiSweet Chocolate 1/2 cup Sugar 1/2 cup Butter 6 Egg Yolks 3/4 cup Dry Bread Crumbs 1/4 cup Blanched Almonds; ground -Very Fine 1/4 teasp. Salt 7 Egg Whites 1 cup Apricot Jam Chocolate Glaze

NOTE: great chocolate dessert recipe which most people never get to try. A bit of work but well worth the effort.

Preheat the oven to 325 degrees. All ingredients must be at room temperature (70 degreesF) before starting. Grate the semisweet chocolate. Cream the sugar and butter thoroughly. Beat the eggs in, one at a time, until the mixture is light and fluffy. Add the grated chocolate, bread crumbs, almonds and salt. Beat the egg whites until they are stiff but not dry. Fold in the egg whites. Bake in an ungreased, removable rim (or springform) pan for 50 to 60 minutes. Cool completely. Slice the torte horizontally through the middle to form two layers. Spread the apricot jam between the layers. Cover the cake with a generous coating of chocolate glaze. Serve with a great gob of whipped cream on top of each portion.

From: Joel Ehrlich 08 Aug 95 FIDO National Cooking Echo =C4

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Titel: SACHERTORTE I Kategorien: Backen, Kuchen, Torte, Austria Menge: 14 St=FCcke

240 Gramm Butter 120 Gramm Staubzucker 120 Gramm Kristallzucker 240 Gramm Schokolade 12 Eidotter 12 Eiklar 180 Gramm Semmelbr=F6sel 200 Gramm Marillenmarmelade -(Aprikosenmarmelade) Sacherglasur, zum Bestreichen

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Handwarme Butter, Eidotter und Staubzucker schaumig r=FChren, auf Lippentemperatur erw=E4rmte Schokolade beigeben. Eiklar mit Kristallzucker zu festem Schnee schlagen. Eischnee unter den Abtrieb mengen, Semmelbr=F6sel vorsichtig unterheben. Tortenring mit Backoder Trennpapier einschlagen oder Springform verwenden.

Masse in die Form f=FCllen, dabei Masse leicht nach au=DFen streichen, wodurch eine Mulde entsteht. Im vorgeheizten Backrohr backen, Rohr ausschalten und Masse noch 10 Minuten ziehen lassen. Torte erkalten lassen, Papier abziehen.

Torte horizontal in der Mitte durchschneiden, mit Marmelade f=FCllen und wieder zusammensetzen. Torte oben und an der Seite mit Marmelade hauchd=FCnn bestreichen, mit temperierter Sacherglasur auf Glacierrost glacieren.

Stocken lassen, portionieren.

BACKROHRTEMPERATUR: 180 =B0C - BACKDAUER: ca. 1 Stunde

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Titel: SACHERTORTE II Kategorien: Backen, Kuchen, Torte, Austria Menge: 14 St=FCcke

130 Gramm Butter 110 Gramm Staubzucker 6 Eidotter 6 Eiklar 130 Gramm Schokolade 130 Gramm Mehl 110 Gramm Kristallzucker 150 Gramm Marillenmarmelade -(Aprikosenmarmelade) Butter, zum Ausstreichen Mehl, zum Ausstauben

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D Plachuta * Wagner Die gute K=FCche - ISBN 3-7015-0310-9 -Erfasst *RK* 24.05.03 von -Ilka Spiess

Handwarme Butter und Staubzucker schaumig r=FChren, nach und nach Eidotter einr=FChren. Schokolade im Backrohr lippenwarm schmelzen, in den Abtrieb einmengen. Eiklar mit Kristallzucker zu festem Schnee schlagen, ebenfalls unter den Abtrieb heben. Mehl vorsichtig untermengen. In gebutterte, bemehlte Tortenform f=FCllen, Masse nach au=DFen streichen, wodurch eine Mulde entsteht. Im vortemperierten Backrohr backen. Torte erkalten lassen, aus der Form l=F6sen, horizontal einmal durchschneiden.

Mit passierter Marmelade d=FCnn f=FCllen, zusammensetzen, seitlich und oben mit Marmelade zart bestreichen.

Mit Sacherglasur auf Glaciergitter glacieren.

BACKROHRTEMPERATUR: 180 =B0C BACKDAUER: ca. 1 Stunde

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Sachertorte III Kategorien: Kuchen, Schokolade Menge: 12 Personen

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D KUCHEN =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 130 Gramm Butter 130 Gramm Dunkle Schokolade 100 Gramm Staubzucker 6 Eier 80 Gramm Zucker 130 Gramm Mehl Aprikosenmarmelade

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D GLASUR =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D 150 Gramm Kochschokolade 75 Gramm Kokosfett

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D -Erfasst *RK* 17.06.03 von -H.W. Hans Kuntze, CMC

Das Rezept der Original Sachertorte ist ein Geheimnis, aber diese Torte schmeckt fast genauso gut! Schokolade und Butter im Wasserbad erw=E4rmen, gut verr=FChren, ein wenig ausk=FChlen lassen. Nach und nach Staubzucker und die 6 Dotter (Eigelb) einr=FChren. Die 6 Eiklar (eiwei=DF) zu Schnee schlagen (so lange mit dem Mixer mixen, bis die Masse "fest" ist), l=F6ffelweise den Zucker einr=FChren, weitermixen. Einen L=F6ffel Schnee in die Schokoladenmasse einr=FChren. Mehl und den =FCbrigen Schnee abwechselnd vorsichtig unter die Masse r=FChren. Die Backform gut fetten und mit etwas Mehl bestreuen. Das Backrohl bei

180 - 200=B0C gut vorzeizen. Die Kuchenmasse in die Backform f=FCllen und 10 Minuten im Rohr backen, wobei es einen Spalt breit ge=F6ffnet bleibt. Nach den 10 Minuten dann das Rohr schlie=DFen, die Hitze auf 130 - 150 =B0C zur=FCckdrehen, und weitere 50 Minuten backen. Erst am n=E4chsten Tag mit Marmelade bestreichen (even=FCll kann man die Torte auch in der Mitte durchschneiden und mit Marmelade f=FCllen) und glasieren. Glasur: Die Schokolade und das Kokosfett im Wasserbad schmelzen lassen, ein wenig abk=FChlen lassen, gleichm=E4=DFig =FCber die=

Torte gie=DFen.

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--=20 Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

formatting link
, snipped-for-privacy@cmcchef.com"Don't cry because it's over, Smile because it Happened"_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

Reply to
H. W. Hans Kuntze

The first Sachertorte will have to be huge if you only get one out of all these ingredients. What size baking pan do you use for it?

Reply to
Margaret Suran

10" round, standard size.

Cakes are scaled by weight, usually 16-18 ounces for foam type batters.

Higher for high ratio and pound cake type batters.

So this recipe would yield 42 pounds of batter, make 32 cakes, standard=20 load for our ovens. Your need may vary, depending on usage and equipment. Just adjust the formula for your bake shop.

Of course, if you need smaller amounts, use one of the homemaker recipes.=

Provided you can translate.

--=20 Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

formatting link
, snipped-for-privacy@cmcchef.com"Don't cry because it's over, Smile because it Happened"_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

Reply to
H. W. Hans Kuntze

Reply to
Margaret Suran

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