Prince Leonhard’s favourite treat. Admittedly, mine didn’t come out as beautifully as the ones seen in the anime or from more experienced chefs, but it was my first ever attempt at making sachertorte so… given that, I feel it came out very well. (It also tasted very nice, so, aesthetics aside, it was a success. ^-^)
Recipe Ratings:
• Health: 0/5.
(Too much sugar to be considered healthy I’m afraid. ^^’ )
• Ease: Moderate.
• Speed: Takes a while - ±5hours total.
Ingredients
(For cake)
• Eggs – 7.
• Butter – 150gr. (Room temperature.)
• Icing sugar – 120gr.
• Vanilla essence/extract – 5ml.
• Dark chocolate –150gr.
• Salt – a pinch.
• Sugar – 120gr.
• Flour – 160gr. (Sifted.)
(For toppings/side)
• Apricot jam – 250-300gr. (I recommend using the 300gr.)
• Sugar – 250gr.
• Water – 160ml.
• Dark chocolate – 200gr (broken into individual blocks or chopped).
• Whipped cream.
Method
• Separate your egg whites and yolks. Set aside.
• Beat butter to loosen it up before adding the icing sugar.
- Once mixed, add in egg yolks roughly one at a time.
- Add vanilla and beat in.
• Melt 150gr dark chocolate in a double boiler.
- Add melted chocolate to butter mixture gradually, beating as you do. (If your chocolate is very
loose/pourable, beat as you pour. Though, if your chocolate isn’t very pourable, put it in a spoon at a
time and beat between additions to keep the hot chocolate from cooking the eggs in the mixture.)
• Add a pinch of salt to egg whites and beat until foamy.
- Gradually add granulated sugar and beat until soft peaks form.
• Gradually fold egg whites into butter/chocolate mixture; alternate with sifted flour.
• Pour into cake tin(s) and bake at 180°C for 45-50 minutes. (The original recipe I was using only used one cake tin, but my tin was probably a little smaller so I needed to use two rather than just one.)
• Allow to cool completely before removing from tin. (If you’ve done your cake in a single tin, you’ll
need to slice it in half for the next step. Please wait until it is fully cooled before slicing in half.)
• Warm jam before spreading onto cake. Spread onto one half, place the other half on top and then cover the whole cake in jam. Allow to dry for a few minutes.
• Place on a cooling rack on a wax paper lined baking tray before preparing chocolate topping.
• Place sugar and water in a saucepan and bring to the boil on the stove; stirring as you do so. Boil for +/- 5 minutes without stirring and then remove from the heat.
- Stir vigorously to dissolve any final sugar crystals and then add dark chocolate and stir to combine.
• Serve with a ‘dollop’ of unsweetened whipped cream (piped if you want a fancier look).
Personal notes
• I didn’t use a cooling rack to do my toppings on. I simply put my cake into a large pyrex ‘baking sheet’ container and applied the jam and chocolate topping in there. However, it did take two large spatulas and careful handling to get the cake out in one piece. Though, it was fairly sturdy and I managed to move it onto the display plate without too much difficulty. This is just another option if you don’t want to use a cooling rack for these steps.
If you make (or have made) your own Royal Tutor inspired food, let me know! (You can find my Contact details on the About page.) If you post your images on Twitter or Instagram, use the hashtag - #fansideoflife or #fansidemenu to help me and other fans find your work.
An extra side note on this particular menu item, it will be making a second appearance on the blog in March. So do come back then if you are a Royal Tutor fan, to see what it has been made a part of. ^-^
Until next time, keep enjoying your fan side of life!
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