With its layers of deeply chocolaty cake spiked with cinnamon and rum and a bright stripe of apricot jam running through the center, the Sachertorte is the most widely recognized Viennese pastry for good reason, this elegant cake is decadent and absolutely delicious. But this iconic dessert comes with a not so sweet past, in fact it's downright controversial enough to pit two Viennese pastry institutions against one another. Nowadays there's only one cake that can be called "The Original Sachertorte" and it is made exclusively by the Hotel Sacher.
But for our purposes we're quite pleased with this version from Kurt Gutenbrunner's Neue Cuisine. Whipped egg whites are folded into the batter lightening it while a rum sugar syrup is brushed over the cake keeping it moist. The center layer of apricot jam gives the cake a burst of sweet fruit flavor and the chocolate glaze brings it all together with a deep, rich ganache coating. Oh, and if you're going for authentic Viennese presentation, be sure to accompany your Sachertorte with a dollop of schlag, sweetened whipped cream.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'Neue Cuisine' to give away.