It happens to everyone I think once in a while: the jam doesn’t solid as expected and remains more liquid than usually. Sometime I cook it again with more pectin and lemon juice and it comes out perfect. But other times I let it the way it is and use it later for sweet cookings.
That’s what I did when I tried out the Sachertorte. Well, not the original one but a Sachertorte style cake. I needed like oftentimes a cake to bring with me for coffee-time with friends and relatives. What better than a chocolate cake everyone loves?
The original cake was invented in 1835 by the Austrian Franz Sacher, apprentice of the chef of Prince von Metternich and to satisfy the sweet tooth of the prince’s guests. Today it’s one of the most famous culinary specialties of Vienna and Austria.
When you order the Sachertorte somewhere don’t be puzzled by ‘Original Sachertorte’ and ‘Eduard-Sacher-Torte’. The difference is: the first has two layers of jam, the second only one. Both are Sachertorte. Another variation is the ‘Sacher-Masoch-Torte’, made with redcurrant jam and marzipan (and invented only recently in Graz, Steyr). The cake is accompanied with unsweetened whipped creme.
My Sachertorte style cake has found a lot of fans among my friends and even relatives. It is incredibly easy and fast to prepare and perfect for transport. That is another important fact for me as I normally have to go somewhere with my cake for coffee invitation.