Now, I know I should have been terrified by the prospect of making a sacher torte, but actually, I thought it looked quite simple really and I was excited about giving it a go!
I visited Vienna with my other half a few years ago and fell in love with the city and the cakes. Especially the cake shop with the ladies in the pink uniforms (but I don’t remember the name of it!)
Again, I followed the Mary Berry recipe for Sacher torte, so I was expecting reasonable results as long as I followed the recipe to the letter.
I took my time with the batter mix, folding in egg whites means you can’t really do anything else! It settled really nicely in the tin and levelled out beautifully, I was delighted with the bake and it stayed level throughout, I was worried about it sinking as it cooled, but I was pleasantly surprised that the sinking was minimal. It took FOREVER to cool though, I really didn’t want to glaze it when it was still warm, so I ended up leaving the cake to cool overnight and then glazing the following morning. The ganache was simple to make and covered the cake perfectly.
After the topping had set I think I made a huge mistake by putting it in the fridge. The topping set incredibly hard and fudgey, and lifted away from the cake on cutting. Ooops!
So I left it out of the fridge and once it had reached room temperature it seemed to be alright. The texture of the cake improved too, it had been akin to plasticine before that! So, lesson learned – don’t put your sacher torte in a really cold fridge!
The nice thing about this cake is that it serves a lot of people as it’s so rich, so I think it would be a perfect party cake – I’ll probably make another one for the Christmas party season.
I did attempt to pipe ‘Sacher’ across the top, but I had yet another disaster with my new piping bag and only got ‘Sa’ piped.
My other half has pleaded with me not to bake anything next weekend, because he’s convinced he’s putting on weight. However, I will be making a plate pie for tea next Saturday though 🙂