How to make Sachertorte, the Classical Cake from Vienna

Vienna is a witness of the birth of many eccentric Scientist in the world. Of course we still remember Sigmund Freud, a doctor who sparked the birth of psychoanalysis theory. He has started a new history of science, that humans have layers of awareness. There are consciousness and unconsciousness. Both of which greatly affect a person’s life.

Behind the triumph of science in Vienna, there is also a culinary triumph. Vienna is famous for classical foods. In this article we want to tell you about a classical cake from Vienna, namely: Sachertorte. This cake is original from Vienna, invented by Franz Sacher. And the authorized seller of this cake is Hotel Sacher.

INGREDIENTS:
200 gr wheat flour (medium protein)
150 gr butter
150 gr castor sugar
8 eggs
1 teaspoon vanilla powder
150 gr dark cooking chocolate
150 gr castor sugar
250 gr Apricot jam
400 ml whipped cream
350 gr dark cooking chocolate (for outer layer)

INSTRUCTIONS:
1. Stir butter and castor sugar until white and fluffy
2. Include yellow egg and vanilla powder. And mix again until blended
3. Pour molten dark cooking chocolate. Mix well!
4. On the other bowl, stir white egg and castor sugar till fluffy
5. Enter wheat flour into butter dough and white egg dough
6. Pour dough into two different baking sheets (to make double layers in cake)
7. Heat in the oven for 30 minutes
8. If the cake was ripe, spread one cake with apricot jam
9. Then, stack the jam layer with the other cake
10. Afterwards, put this cake to refrigerator for 15 minutes
11. While waiting for cake out from refrigerator. We can make chocolate cream to coat the outside of the cake. Chocolate cream made from whipped cream and dark cooking chocolate which has been melted, because it’s heated on the stove
12. And the last step in this recipe is watering Sachertorte with chocolate cream