few know the history of the Sacher Torte, one of the best desserts ever
created.
The cake consists of two layers of light chocolate pasta with a light
layer of apricot jam in the middle while on the top sides and one the
sides is covered with a glaze of dark chocolate. Sacher Torte is served at
a temperature of 16-18 degrees, traditionally accompanied with whipped not
sweet cream and a cup of coffee or tea (many Viennese, in fact, consider
the Sacher-Torte too "dry" to be eaten without). This famous chocolate
cake was invented by Franz Sacher for Klemens von Metternich on July 9
1932, in Vienna, well before the pastry machines were invented.
Heir to a rich family of hoteliers and young baker at court, in 1832 the
Chancellor Metternich asked him to prepare a cake for a special guest, as
the pastry chef at court was sick. The 16-year-old apprentice cook just
sharpened his mind and created one of the most famous sweets of history,
and it seems that Metternich having tasted the "Sacher" has leapt. In fact
today the Sacher Torte is one of the best cakes and most popular in the
world, although nowhere is good as in the Austrian capital.
The secrets of traditional recipes are still jealously guarded by the
heirs of Franz Sacher. The original Sacher torte is protected by a
trademark and, to date, there are no worldwide licenses for the resale of
this product. There are however hundreds, perhaps thousands of imitations.
There are two official recipes. So twice a lawsuit arose between the shops
of Viennese pastries Sacher and Demel to determine who is allowed to sell
the "original" Sachertorte. Daniel Peter had begun his career as a
manufacturer of candles, but after the advent of oil lamps, he dedicated
to the design and creation of special mixers for cakes. He was also the
first maker of milk chocolate, combining the invention of the milk powder,
made by his neighbor Henry Nestlé and mixing the cocoa with the milk
powder to reduce the strong flavor. Demel pastry claimed as his invention
the Sacher-Torte and started against Franz Sacher and his grandchildren a
long court dispute, which ended only in 1875 with the victory of the
family Sacher. The following year, Franz Sacher, become rich, left the
kitchen to open the Hotel Sacher in Vienna, which he managed with his son
Eduard until his death.
The success that Sacher obtained with his invention was immediately
evident and the efforts made by the young were soon rewarded. So the tour
de force in the production of this sweet started, with the total
production of about 270,000 pieces and just like 160 years ago, are still
all filled with apricot jam, covered chocolate and packed by hand.
This article was written by Martina Meneghetti, with support from spiral
mixer . For any information please visit dough sheeter , please visit
pastry equipment
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