SACHERTORTE inspired by the HOTEL SACHER | Denise Castagno |

La Ricetta della Sacher Torte, realizzata con la Ricetta Pubblica del sito dell'Hotel Sacher di Vienna, realizzata in un contesto rilassante. (Si tratta di una Ricetta Approssimativa, che l'Hotel fornisce).
Tutti i suoni di una Pasticceria Raffinata vi accompagneranno durante l'intero svolgimento del Video, con un effetto ASMR assicurato.

◆TUTORIAL DECORAZIONI TIMBRO & PIUME :

🔗 LINK PRODOTTI ACQUISTABILI

📽 ATTREZZATURA PER I VIDEO 💻

Inoltre, per essere tra i primi a conoscere Tecniche di Pasticceria Moderna vi basterà 🚩 ISCRIVERVI 🚩 al Canale e 🔔 ATTIVARE la CAMPANELLA 🔔 per ricevere una notifica ad ogni Nuova Ricetta pubblicata !!

🥰 ( Mi aiutereste anche a Crescere sulla piattaforma ) 🥰

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◾ CAPITOLI DELLA RICETTA ◾
00:00 Introduzione
00:12 Biscotto Sacher
05:31 Confettura Albicocche
06:45 Glassa al Cioccolato
07:41 Decorazione
08:06 Risultato Finale

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Per ulteriori chiarimenti o se il video vi è stato utile, non esitate a lasciare un commento, sarò lieta di rispondervi.

Denise 🤍

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#SacherTorte #HotelSacherWien #Chocolate

[waqasahmed]

It was 2016, I went to Vienna during Easter holidays. Me and my friends were sightseeing when we came across Sacher hotel. Everyone except me knew about this famous cake. Infact everyone talked about it in the morning before we left for city tour and I might have missed it. It's obvious because they are all European's and I'm from Pakistan. So, when we reached there no one was buying it. Initially I thought it was because of the rush at the outside corner window, waiting time and the effort to get it. But then I realized none of my friends was buying it because it costed 6.5 euro for one slice and whipped cream. Because I have a sweet tooth and never wanted to miss something such hyped, I went to the window, bought it and tried for myself and then shared it with my friends. We hardly got 1 full spoon each but was glad that everyone had tasted it. When we went back to my university in czech republic, I went to nearby bakery named Eiscafe where I often went to satisfy my craving for red velvet and lemon tarts. There I saw Sacher cake and ate it again. It costed 1.2 euros. (35 czech korona) and tasted 100% the same as the original one. Glad that I tried it in both places and have a story to remember about a famous delicacy.

[xTobsecretx]

Every time my girlfriend asks me for this cake, I come back to this recipe! It’s so well-communicted and to the point. Love it!

[rosshunter]

A few years back a good friend of mine sent me a whole Classic Sacher Torte from the Hotel Sacher in Vienna, I still have the wooden box it came in.
Your wonderful recipe brought back some nostalgic memories, thank you.

[lumberjack]

I have been in Hotel Sacher in 2018 and have it with a cup of coffee, the best morning ever.

[wendydee]

I ate Sachertorte in the Cafe Tomaselli in Salzburg. A lady came round with an enormous tray of cakes, the customers chose what they wanted and paid her. The cafe has an Italian name but it is very traditional Austrian. And now I know how to make my own cake, thank you :o)

[Arunaxox]

Took me 3 hours, but holy was it time well spent. one of the BEST cakes ive ever made, and my family didnt stop talking about how good it was thank you!

[ila]

I made it two days ago and today we ate it. We all liked it very much. None of us expected how nice was this cake.

[Lisforlove]

My favourite cake! My mom made it every year for my birthday and a few times for my daughter as well. Now we live far away, so I want to learn how to make it myself. Thank you for the wonderful video, it's pure art! <3

[stephaniefrenglit]

Bonjour Denise ! J'ai dejà réalisé cette recette deux ou trois fois et c'est un gâteau à tomber ! Un régal ! Je suis heureuse d'avoir trouvé par hasard votre chaîne, merci pour vos merveilleuses recettes!

[ROMANTIKILLER]

I love this interpreation of yours. I followed this reciped (well, apart from the personalised chocolate coin and feather as a decoration) and it turned out fantastic, a real hit with my friends.

[sammyrnaj]

Mmm, looks do good I can almost taste it! The music is so appropriate for this presentation. Thank you all for reminding why I kept going to the same Viennese coffee shop at Mesbla in Rio, Brazil for this delectable cake! I learnt the Name. There, they called it "pudim de chocolate". ❤

[carolgiffen]

I made this torte yesterday. It brought back so many memories. It was so good and beautiful. I will certainly be making it again! I’d never seen that technique for chocolate glaze before. I’m going to do that from now on. Thank you for sharing this. I’m pretty sure I’m going to go full out crazy and attempt your Opera Cake😮

[dingdongrocket]

my life is better having watched this - thanks you!

[redfox]

Amazing skill . This 76 year old widowed man will attempt this work of art.

[internetexplorer]

Finalmente una copertura più simile all'originale, non la solita ganache. Grazie

[LuxDiscendi]

Not bad. You are one of the only people that do the original recipe right in terms of the ingredients. At one time i was pretty obsessed with that as well.

To me, getting the glace to be thick enough and look right, while sticking to the original ingredients (chocolate, water and sugar) is really what makes recreating the Sachertorte so difficult. Many cheat by using a glace that is easier to work with, but you didn't, which i appreciate!

Here's what i'd do differently in terms of technique though. This will make it much easier to get the chocolate glace right:

1. Make the sugar sirup. Then stir it constantly while it cools down (i use an electric whisk/mixer). The sugar will crystalise at the sides of the pan so keep mixing and scraping the sides to keep the sugar crystals very small. Do this until you get a thick white fondant. Ad water if it's too thick (easy to adjust). Let it cool down to room temperature in a glass jar. Once it has cooled down to room temperature it should have the consistency that you want on your cake.

You can set this aside and use it whenever you want.

2. To make the glace, put the glass jar with the fondant into a pot of warm water (no bubbles, just a bit of steam maybe). The fondant will start to get more and more liquid. Put the unmelted chocolate directly into the fondant once it's soft enough and mix it into the fondant.

3. Make too much glace and pour it all over the cake as you did in your video. If it has the right consistency you can't just pour it over the cake and leave it. You need to take a spatula and flatten the top a bit. Otherwise you'll have too much glace on top of your cake. Likely you'll also have to fill some gaps on the sides. You'll have to do it quickly. If the corrections take too long then it will leave ugly marks in your glace.

Now, you don't want to make this glace too hot. Just hot enough to get the right consistency/viscosity of the glace. Sachertorte has quite a thick glace even on the sides, so it's important to not have a glace that is too runny. This method helps to do several things:
1. Makes it easier to adjust the viscosity of the glace (for example by taking the back of a spoon and observe how the glace is covering it).
2. Keeps the glace relatively cool, with a temperature close to the temperature of the cake. This gives you more time to adjust the glace if necessary with a spatula without leaving any marks (they use a spatula in the videos from the Hotel Sacher as well).
3. You already know how thick the glace will be because you know the consistency of the fondant at room temperature.
4. It's easy to avoid air bubbles

After watching many videos from the kitchen of the Hotel Sacher i'm pretty sure that they are using some kind of machine to keep the glace at the right temperature, consistency and avoid air bubbles. I never had much success with your method or the method which they describe in the Sacher cook-book. Sometimes it comes out too thin, sometimes the glace cools down too fast and you can't correct mistakes without leaving ugly marks and sometimes the glace has a slightly burned taste to it.

Your attempt was one of the best i've seen. Yet i think that your glace was too thin (doesn't look as perfect as the original) and i also saw air bubbles, which make the surface look less regular. I'm impressed how close to the original you've gotten though. Great work!

[therealfocusin]

Se ve delicioso y la presentación es increíble. El detalle de los sellos personalizados y las hojas de chocolate es excelente!!

[SW-qvgi]

The first time I had the Sachre torte was in Austria with a good friend. This beautiful video reminds me of him

[demetrapetrou]

Mrs Castagno you are simply the best creating the amazing Sachertorte and maybe the first time watching a so delightful video, not too much information but yet everyone can get it!
Thank you and keep your creativity making the world better 🐝

[bigeye]

Wonderful recipe. Very, very close to how my Mother in law made it for my husband every year for his birthday growing up. I inherited her recipe, but tried this one out just for fun ;) I prefer your method for the glaze.