Two Sachertorte recipes? An embarrassment of riches? Because for many years the Sachertorte was a guarded secret, most Viennese bakers were forced to come up with their own versions, so most cookbooks include at least two, if not three, recipes for this, perhaps the most Viennese of all cakes. One Viennese acquaintance says she has seven different Sachertortes in her recipe box.
Leschanz provides baked goods and chocolates to some of the best cafes and hotels in Vienna (not every establishment makes its own pastries, although they prefer to keep the fact under wraps). Wolfgang Leschanz, the owner, baked both at Demel and Sacher. He makes a tall cake to cut into three layers (as opposed to Demel’s one layer and Sacher’s two), allowing for more glaze, which also increases the moisture and shelf life of the cake. While the authentic Sachertorte is always made with apricot glaze, feel free to substitute your own favorite preserve for apricot in the glaze. I like raspberry, my friend Karitas loves peach, and another friend likes strawberry. Use 1½cups of preserves to make enough glaze for this cake.
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