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.
I have eaten this cake in a few different places. If it is a good baker and he sticks to the recipe I don’t see why it should not be as good as the „original“. Of course they are not selling only the cake in Vienna, but also a myth. That is the reason for the ridiculous price tag…
@@ilmelangolo I am not a bad cook, but baking cakes is not my cup of tea…And I eat very little cake so I am better off buyng the occasional piece. But in general you are right, you can better bake it yourself. My mother did so, as we had a cup of coffee and a piece of cake each afternoon. This would have been too expensive to buy.
Thanks for the video. I would love to make it. A few people responded that they had the cake from the Sacher. Friends of mine visited there for lunch and had it. As a gift they had a cake sent to me in the US. It was very costly. It arrived a few weeks later, wrapped well and in a wooden box with Sacher imprinted on top. When opening it the cake was broken, dried out and had been smashed during shipping i guess. We nibbled on it but it was dried out. About one week later we received an invoice for a shipping charge of $12 US. I wrote to them saying the cake was inedible and that it been a gift. I refused to pay the shipping. We never heard a word back and did not tell my friends, except to thank them for the cake. I can't imagine what it cost them.
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.
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)
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.
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!
What a beautiful memory you shared, I hope that by following the Recipe you will be able to rediscover the flavors linked to these wonderful moments and feel a little closer to home 🤎
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!
Grazie a te per l’apprezzamento 😊 ho seguito la ricetta originale dell’hotel sacher e ne ho realizzato un video nel mio “stile”. Sono felice che ti sia piaciuto! 🙏🏻🤎
Sono d'accordo. L'ho fatta anche io seguendo la nostra Maestra Denise, ed era sorprendentemente buona, non stucchevolmente dolce, con la glassa giusta !. Mi piacerebbe che Denise facesse anche la torta Pischinger, triestina, di un cuoco della famosa antica compagnia navale austriaca del Lloyd Triestino !
Thanks for the appreciation, I absolutely recommend you to try the recipe, I'm sure you will like it (many people who have reproduced it at home have told me that it has become their favorite and that they often reproduce it) I hope that you will become one of them 🤎
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". ❤
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😮
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.
Thank you very much for appreciating the video, I'm happy that the result of the recipe turned out very well, I followed the recipe published on the Hotel Sacher website so it must clearly be an acceptable version for tradition 😊🤎
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 🐝
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!
That is what I was looking for! Because nobody talks about how exactly this glace has to be done. Great comment, already saved it to my notes, thank you soooo much!!!
@@senielle Well, it isn't how it "has" to be done. This is just my opinion about what you should do in a home kitchen and if you want somewhat reliable results and a close to perfect and original Sachertorte. I'd be interested to know how this method worked for you.
@@stauffap This weekend I will be making this cake and it will be my first Sacher cake ever, I do not worry about cake, looks easy, but glaze... Well, I will let you know Monday!
Thank you so much for this! My son and I are going to make this together for fun, but we want to do it as correctly as possible, too, so this really helps! Although not a perfectionist myself, I understand it in others, I also find it very interesting that the channel owner did not respond to your excellent directions in any way, not even with the ubiquitous “hearts” she tossed around in the comments section. She also didn’t specify what size pan to use, so I’ll have to guess on that….so many UA-cam bakers neglect to add pan dimensions, which I’d say are pretty vital to getting the desired result. Since I was always told to be exact when baking, I really don’t get that. Thanks again!
@@voraciousreader3341 It probably won't come out perfect the first time. I think that it's really something that one has to get accustomed to. The difficult part is the glaze. And it's possible to practice with the glace for example by glazing a small upside down glass bowl or something like that. You scrape it off and try again. Obviously i didn't give any measurements. So you kind of have to know what i was talking about already. It's probably a good idea to learn how to make the white fondant stuff from the sugar sirup. I think the french call it "fondant blanc". It's really just sugar and water heated to the right temperature and then cooled down while mixing. There are recipes for it in french, but not sure if there's one in english. Often you get recipes for this modern fondant stuff, which is not the same. You want the stuff that goes on top of "mille feuille" (maybe it's called fondant icing).
Decisamente perfetta non vedo l' ora di farla per assaggiarla Capolavoro di alta se pasticceria sono sicuro che e' quasi come l'originale che ho avuto la fortuna di assaggiare
Grazie mille Andrea, questa é la Ricetta Ufficiale dell'Hotel Sacher, ho voluto provarla e proporla in un Video, devo dire che è molto buona e spero che piaccia anche a te 😊 Chiaramente le marche degli ingredienti che utilizzeremo noi non saranno le stesse che utilizzano loro ma il risultato é comunque soddisfacente. Fammi sapere cosa ne pensi confrontandola all'originale 🤎
Dios mío, la saqué recién del horno, me inundó la casa de aroma a chocolate. Estoy feliz porque tiene una pinta ❤❤❤ gracias por la receta, y el vídeo estupendo, todo explicado perfecto.
@@denisecastagno thank you for the wishes. i cook but do not bake at all, so this is one of those rare attempts i gave and it turned out tasty. maybe a bit bitter for my taste but the apricot jam balanced it out. thank you 😃😄
Very tasty very delecious and yummy recipe by a very talented very special God's given extraordinary lady weldone 👍 Keep it up 👍 May God bless you with the best because you are the bestst among all the best. .
Grazie mille Corrado, dunque siccome ho aggiunto una piccola quantità d'acqua alla confettura per renderla più liscia è meglio ribollire il tutto, inoltre utilizzando la confettura calda sulla torta renderà anche più umido il biscotto sacher (che di per sé é un po' asciutto) 😊 spero di averti svelato qualche trucchetto utile !!
SACHERTORTE looks amazing I’m going to make this myself I am surprised how much apricot jam is used but it works so well 🇬🇧🇬🇧🇬🇧🏴🏴🏴🏴👍 👍 👍 😃😃😍😍
Ciao, bellissima realizzazione, compliementi! Avrei una domanda: Ho visto che hai seguito esattamente la ricetta orginale che si trova sul sito della Sacher, tranne per il fatto che hai raddoppiato le dosi per la glassa. Come mai? Volendo fare anch'io la Sacher originale presente sul sito, mi consigli dunque di raddoppiare la dose della glassa (che originariamnte sarebbe 200 g zucchero semolato 150 g cioccolato fondente e 125 ml di acqua)? e se sì, perché? Grazie mille.
@@ИраРыкуновасубтитров русских не видела, но вот: 150г размягченного сливочного масла перемешать лопаткой со 100 г сахарной пудры, после чего взбить данную массу миксером до побеления. Отделить 6 белков от желтков. Белки в глубокую миску, а желтки постепенно добавить к маслу с сахарной пудрой и взбить до однородности, туда же добавить немного ванильного экстракта и ещё раз взбить. Растопить 130 г горького 72% шоколада и добавить к маслу с желтками, все это взбить. Затем, взбиваем белки до устойчивых пик, параллельно вводя туда 100 г сахара. И дальше постепенно добавляем взбитые белки в шоколадную массу, перемешиваем венчиком и между этим просеиваем 140 г муки (как показано на видео в общем). Дно противня смазываем маслом и застилаем пергаментом. Вываливаем туда наше тесто. И выпекаем при температуре 170 градусов, первые 12 минут со слегка приоткрытой дверцей духовки, оставшиеся 30-40 минут с закрытой дверцей духовки. Пропекшийся бисквит выкладываем на решетку, которую предварительно застелили пергаментом и даём ему остыть. Обрезаем корку по краям и делим бисквит на 3 коржа. В 400г абрикосового варенья добавляем немного воды и пробиваем погружным блендером. Полученную массу кипятим и обманываем ей коржи, как показано на видео. 400 г сахара заливаем 250г воды и варим ещё 5 минут после того, как она закипит. Добавляем туда 300 г 72% горького шоколада и перемешиваем до его полного растворения. Полученную глазурь выливаем на торт, ждём полного остывания и украшаем.
remember to freeze the apricot cake before putting on the glaze. the glaze needs the very cold surface to set properly... also the glaze should be a VERY little warmer than room temp to flow down over the cake.
Remember you can stir in a little yoghurt and apply that over the apricot cake too, but ONLY after the pinch of nutmeg that this video stupidly forgets. Half a teaspoon of nutmeg, half a teaspoon of salt and just a pinch of pepper into the yoghurt will insure the cake will be at it’s best before the final layer. But REMEMBER to rub the cake between your farting buttocks.
Я надеюсь, что вы почувствуете близость своей дочери, создавая этот торт. Уверяю вас, что он очень хорош, я нахожусь в Италии, и здесь Захер теперь стал великой классикой, которую готовят во многих кондитерских и для на все случаи жизни Дайте мне знать о вашем результате, я был бы рад узнать, смогу ли я каким-либо образом поучаствовать в воссоединении семьи. 😊🤎
This looks very wonderful! Just a question, since I do not have a circular baking pan, how many 20cm by 7.6 cm rectangular loaf containers can I use? Going to try this recipe soon!
Denise, me encanta cocinar y la reposteria más siempre inyecto amor a mi cocinar y siempre me sale rico rico,tengo mucha fe me saldra ,de maravillas,,,gracias x compartir Denise!,,,besitos miles, Gracias de Todo corazón!!!
Totally Impressed by your style of baking.🍰..awesome, beautiful, yummicious and so different.....thanks for the receipes...you are one of a kind....loves it💛🧡 ..keep baking ...All the very best🌈🌟🥂
I never knew or expected this cake having a apricot glaze and filling in between the layers.I heard the name and knew it was chocolate cake from some origin by the name it’s got.I didn’t expect it to have jam as it’s shown here if the making of it.I was surprised of that.And I never had such a cake ever too.Until I saw the title of Sacher torte of the video.
I would like to try your version, because I had it at the Sacher Hotel, and it was awful. Spice and chocolate is a bit odd to begin with, but I can get past that. What I couldn't get past was the truly awful chocolate. The icing was thick and hard as a rock and had undissolved sugar crystals. It's all very pretty, and the service is stellar, and the surroundings are very nice. But seriously, that cake as made there is a travesty. Go there for the ambience and the service, and... something else to eat. If the food alone is your goal, I'd do some walking and eat a lemon dessert at Paremi instead -- that's fabulous. And for coffee maybe walk a long ways and go to Carl Ludwig or Balthasar Coffee Bar. All three are worth the walk, IMO.
La ringrazio per la Gentilezza e rispondo ai suoi dubbi, la tortiera ha un diametro di 24 cm ed il forno è ventilato poi basta seguire i consigli di cottura che ho lasciato ed il risultato è questo 😊🙏🏻
Buonasera, le faccio i miei complimenti per l'esecuzione della ricetta, da pasticceria di alto livello. Vorrei chiederle ma non so sé è questo il luogo, se prossimamente può eseguire la ricetta dello strudel di mele di frolla. È una ricetta che mi ricorda casa mia e la mia infanzia. La ringrazio in ogni caso. Cordiali saluti
Buonasera Marco, grazie per i gentilissimi complimenti 😊🙏🏻 sicuramente in futuro proporrò anche lo strudel di Mele, manca all’appello tra le ricette tradizionali 😅 (non so ancora di preciso quando, per adesso ho in programma altri contenuti) ma ci lavorerò su per pensare ad una presentazione che sia più elegante rispetto alla solita 😁 Spero comunque che i prossimi video possano essere utili o anche solo intrattenitivi! A presto!! 🤍
This looks delicious I wanna try it but I'm bad at cooking you make it look so easy.I hope if I try doing it turns out this good and nobody dies from poisoning 😂
Da qualche tempo amo mangiare e preparare la sacher torta, ottimo dolce da gustare in inverno, quando con un buon caffè ti riscaldi in una fredda serata, credo che questa sia la ricetta più vicina all originale con delle variazioni di grammature degli ingredienti, la torta all origine credo si conservasse anche per settimane, quindi si discosta dalla moda delle torte leggere e soffici.
Grazie Mattia per il tuo commento e sono d'accordo con te sul fattore della Conservazione della torta. Essa infatti risulta molto compatta, in passato sicuramente sarà stata molto diversa da quello che mangiamo ai giorni nostri perché chiaramente i gusti cambiano, la vita si evolve e si modificano anche le Ricette (anche se é un concetto difficile da far capire a chi di Cucina e Cibo ha studiato poco e nulla ma ha l'unica ambizione di dar noia agli altri nel mondo 😅) Però effettivamente come tipologia di ricetta può avvicinarsi a quella del passato, motivo per cui ho scelto di proporre quella che Ufficialmente l'Hotel Sacher ritiene di essere "degna" tanto da essere pubblicata sul loro sito. Proprio per non offendere nessuno (eppure qualcuno si é offeso ugualmente) ma ce ne faremo una ragione ☺
Grazie Mille ☺️ la glassa va versata quando risulta essere più densa, una temperatura di 35 gradi potrebbe andare bene.. ma è indicativa.. l’importante è che non sia eccessivamente calda e che la consistenza sia appunto più densa!
Brava, fatta veramente come si deve, e anche se nessuno sa la sua ricetta originale, tuttavia la tua è una buonissima interpretazione. La sacher non è un gran dolce, come del resto tutti i dolci dell'area austro-tedesca, ma tanto per fare qualcosa di "esotico" va pure bene. Preferisco mille volte il pan d'arancio siciliano.
Grazie 😊🙏 io ho seguito la Ricetta Rilasciata dall'Hotel Sacher, certo i dolci Sciliani sono una Bomba però insomma in Pasticceria si fa un po' di tutto 😊 per accontentare tutti
@@denisecastagno Conosco l'hotel Sacher ma difficilmente può averti dato la ricetta giusta, perché ci sono segreti gelosissimi nella lavorazione da nascondere. Pur conoscendoli (ma dubito) l'hotel non rilascerebbe , altrimenti la Sachertorte la si potrebbe comprare in una qualsiasi pasticceria dell'Austria a pochi spiccioli e nessuno pagherebbe i 6 euro a fetta come te la fa pagare l'hotel, servita nel suo meraviglioso salotto interno. Diciamo che è più o meno quella.. ma solo più o meno, o magari la ricetta è proprio questa e ci han sempre FREGATO.
@@romanputvic8005 La ricetta che propongo é una loro versione pubblica, ma ovvio che non sarà esattamente quella.. mi sembra chiaro. Il prezzo comunque come per tutte le cose riguarda non solo il prodotto in sé ma il servizio e la location, non trovo nemmeno che sia alto contando il fatto che le materie prime hanno dei costi non indifferenti. Si tratta pur sempre di un’azienda con dipendenti e spese.. il consumatore dovrebbe tenere conto di questo quando si approccia ad alcune realtà.. ma purtroppo non tutti sanno quanto costi realizzare dolci.. o in generale la cucina di alto livello… devo difendere la categoria da operatrice del settore!
@@denisecastagno Infatti sto preparando una sacher seguendo per filo e per segno la tua ricetta, così mi renderò conto anche del costo. Ovviamente utilizzo materia prima di altissima qualità, non roba da supermercato.
Лет десять назад мне в австрии подарили деревянную коробочку с кусочком торта Захер, коробочка хранится др сих пор, я сама пробовала печь Захер, очень похоже получается
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.
I have eaten this cake in a few different places. If it is a good baker and he sticks to the recipe I don’t see why it should not be as good as the „original“. Of course they are not selling only the cake in Vienna, but also a myth. That is the reason for the ridiculous price tag…
Have you ever thought about baking it? 😉
@@ilmelangolo I am not a bad cook, but baking cakes is not my cup of tea…And I eat very little cake so I am better off buyng the occasional piece. But in general you are right, you can better bake it yourself. My mother did so, as we had a cup of coffee and a piece of cake each afternoon. This would have been too expensive to buy.
fun fact, Eiscafe is just the generic german word for an ice cream parlour
Thanks for the video. I would love to make it. A few people responded that they had the cake from the Sacher. Friends of mine visited there for lunch and had it. As a gift they had a cake sent to me in the US. It was very costly. It arrived a few weeks later, wrapped well and in a wooden box with Sacher imprinted on top. When opening it the cake was broken, dried out and had been smashed during shipping i guess. We nibbled on it but it was dried out. About one week later we received an invoice for a shipping charge of $12 US. I wrote to them saying the cake was inedible and that it been a gift. I refused to pay the shipping. We never heard a word back and did not tell my friends, except to thank them for the cake. I can't imagine what it cost them.
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!
Thank u so much ☺️🙏🏻🤎 I’m happy to contribute in your love
I have been in Hotel Sacher in 2018 and have it with a cup of coffee, the best morning ever.
It was a truly splendid breakfast !! 🤩
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.
A nice memory!!
I am happy that a simple video could make you relive a pleasant moment 😊🤎
I want friends like yours
Amazing skill . This 76 year old widowed man will attempt this work of art.
It isn't amazing when it comes naturally.
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.
Oh Nice ! I'm so happy that you like the Cake 😊🤎 Sacher Torte is always a good choise
How was the texture of the cake? I want to make it but it looks kind dry in the video.
@@beatrizsandoval4395 it's not. Don't worry and enjoy it! Now I'm thinking to make it with orange marmalade.
@@beatrizsandoval4395 Its a little brownie-like, you can put syrup on the cake before applying jam to make it a little bit wetter.
Where is the recipe
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)
Happy for you❣
It looks easy to make watching this recipe, but unless it turns out to be extremely light and melts in your mouth it misses something.
Every time my family and I spend out holidays near Salzburg we visit Cafe Tomaselli for a late breakfast. Wonderful place, great cakes and pastries.
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.
Thank you for your feedback ☺️🙏🏻 I’m so happy when you try the recipes and you love them 🤎
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!
What a beautiful memory you shared, I hope that by following the Recipe you will be able to rediscover the flavors linked to these wonderful moments and feel a little closer to home 🤎
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!
Merci à toi Stéphanie, je suis très contente que ma chaîne te plaise et que le résultat de la recette ait été excellent 🥰
Finalmente una copertura più simile all'originale, non la solita ganache. Grazie
Grazie a te per l’apprezzamento 😊 ho seguito la ricetta originale dell’hotel sacher e ne ho realizzato un video nel mio “stile”. Sono felice che ti sia piaciuto! 🙏🏻🤎
@@denisecastagno che brava,ti sto guardando da la G❤ermania
😱😍
@@denisecastagnosoviel ich weiß, ist das Rezept unter Verschluss🤔
Sono d'accordo. L'ho fatta anche io seguendo la nostra Maestra Denise, ed era sorprendentemente buona, non stucchevolmente dolce, con la glassa giusta !. Mi piacerebbe che Denise facesse anche la torta Pischinger, triestina, di un cuoco della famosa antica compagnia navale austriaca del Lloyd Triestino !
I might very well attempt to make this Sacher torte cake - it looks abs amazing! Thank you for this video.
Thanks for the appreciation, I absolutely recommend you to try the recipe, I'm sure you will like it (many people who have reproduced it at home have told me that it has become their favorite and that they often reproduce it) I hope that you will become one of them 🤎
Se ve delicioso y la presentación es increíble. El detalle de los sellos personalizados y las hojas de chocolate es excelente!!
Muchas gracias, me alegro que te haya gustado la idea de decorar la tarta con el sello personalizado y las plumas 😊🙏🤎
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". ❤
Thanks for your interesting comment 😊🤎
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😮
The first time I had the Sachre torte was in Austria with a good friend. This beautiful video reminds me of him
I'm happy that my recipe was able to remember a beautiful moment in your life 😊🤎
Браво! Наверняка очень и очень вкусно!
my life is better having watched this - thanks you!
😊 so kind 🙏🏻 Thank you 🤎
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.
Thank you very much for appreciating the video, I'm happy that the result of the recipe turned out very well, I followed the recipe published on the Hotel Sacher website so it must clearly be an acceptable version for tradition 😊🤎
tengo muchas ganas de hacer esta torta! se ve riquisima y la presentacion es hermosa
Os lo recomiendo, es muy bueno, espero que a vosotros también os guste 😊🙏🤎
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 🐝
Thank you so much, I'm glad you enjoyed the video and appreciate my style 😊🙏🤎
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!
That is what I was looking for! Because nobody talks about how exactly this glace has to be done. Great comment, already saved it to my notes, thank you soooo much!!!
@@senielle
Well, it isn't how it "has" to be done. This is just my opinion about what you should do in a home kitchen and if you want somewhat reliable results and a close to perfect and original Sachertorte.
I'd be interested to know how this method worked for you.
@@stauffap This weekend I will be making this cake and it will be my first Sacher cake ever, I do not worry about cake, looks easy, but glaze... Well, I will let you know Monday!
Thank you so much for this! My son and I are going to make this together for fun, but we want to do it as correctly as possible, too, so this really helps! Although not a perfectionist myself, I understand it in others, I also find it very interesting that the channel owner did not respond to your excellent directions in any way, not even with the ubiquitous “hearts” she tossed around in the comments section. She also didn’t specify what size pan to use, so I’ll have to guess on that….so many UA-cam bakers neglect to add pan dimensions, which I’d say are pretty vital to getting the desired result. Since I was always told to be exact when baking, I really don’t get that. Thanks again!
@@voraciousreader3341
It probably won't come out perfect the first time. I think that it's really something that one has to get accustomed to. The difficult part is the glaze. And it's possible to practice with the glace for example by glazing a small upside down glass bowl or something like that. You scrape it off and try again.
Obviously i didn't give any measurements. So you kind of have to know what i was talking about already. It's probably a good idea to learn how to make the white fondant stuff from the sugar sirup. I think the french call it "fondant blanc". It's really just sugar and water heated to the right temperature and then cooled down while mixing. There are recipes for it in french, but not sure if there's one in english. Often you get recipes for this modern fondant stuff, which is not the same. You want the stuff that goes on top of "mille feuille" (maybe it's called fondant icing).
Decisamente perfetta non vedo l' ora di farla per assaggiarla
Capolavoro di alta se pasticceria sono sicuro che e' quasi come l'originale che ho avuto la fortuna di assaggiare
Grazie mille Andrea, questa é la Ricetta Ufficiale dell'Hotel Sacher, ho voluto provarla e proporla in un Video, devo dire che è molto buona e spero che piaccia anche a te 😊
Chiaramente le marche degli ingredienti che utilizzeremo noi non saranno le stesse che utilizzano loro ma il risultato é comunque soddisfacente.
Fammi sapere cosa ne pensi confrontandola all'originale 🤎
@@denisecastagno a che temperatura versi la glassa sulla torta?
Thank you for the video. This is very satisfying to watch. I'm definitely going to try your recipe one day for sure 🤩
If You like share your result on Instagram !! 🤎
this is possibly the best video on youtube
Wow, too kind 🥰🙏
Quedó perfecto, gracias por la receta y su tecnica enhorabuena.
¡Muchas gracias, muy amable! 🙏🥰
Hermosisimo y delicioso, pronto lo haré, pero se vería de lujo con esos sellitos
Dios mío, la saqué recién del horno, me inundó la casa de aroma a chocolate. Estoy feliz porque tiene una pinta ❤❤❤ gracias por la receta, y el vídeo estupendo, todo explicado perfecto.
Le torte e le fantasiose creazioni di Denise sono sempre al top di gamma. Indispensabili sia per le piccole sia per le grandi occasioni: da applausi
Grazie Mille Sergio per lo splendido commento 🙏🏻☺️ e per i complimenti!
Prea mult zahăr!
@@denisecastagno 😂😂😂😂😂😂😂😂😂😂😂❤😂😂😂😂😂😂😂😂😂😂😂😂😂❤😂😂😂😂😂😂😂😂😂😂😂😂
perfect! I always wanted to make one. Thank you from Australia
Thank You 😊 This is the right occasion to try it !!
This cake looks absolutely amazing! I bet it tastes wonderful too...!
This is magnificent- and I loved watching the process... you are a GODDESS
Thank you so much for this comment 😊🙏🤎
What is with UA-cam idolatry?? It’s so unhealthy.
@voraciousreader3341 take it easy...it's a compliment.....no one is worshipping here...
thank you for this. my birthday is coming up and i will certainly try to make this delicious looking cake 😄
Oh that's great! I hope a good cake comes and you can have a happy birthday 🤎🥂✨
@@denisecastagno thank you for the wishes. i cook but do not bake at all, so this is one of those rare attempts i gave and it turned out tasty. maybe a bit bitter for my taste but the apricot jam balanced it out.
thank you 😃😄
One of my goals is to go to Hotel Sacher for this when I visit Austria this summer
It's nice, here you can taste the Real traditional Sacher 😊
Very tasty very delecious and yummy recipe by a very talented very special God's given extraordinary lady weldone 👍 Keep it up 👍 May God bless you with the best because you are the bestst among all the best. .
A very kind comment indeed. Thanks for these nice words, I'm very happy that you like my Channel so much!! 😊🙏
Looks elegant!
I'll save this one.
Thank You 🤎
Finalmente qualcuno che fa la mia torta preferita come si deve… bravissima! Posso chiedere come mai viene bollita la confettura?
Grazie mille Corrado, dunque siccome ho aggiunto una piccola quantità d'acqua alla confettura per renderla più liscia è meglio ribollire il tutto, inoltre utilizzando la confettura calda sulla torta renderà anche più umido il biscotto sacher (che di per sé é un po' asciutto) 😊 spero di averti svelato qualche trucchetto utile !!
@@denisecastagno assolutamente, e te ne ringrazio!
SACHERTORTE looks amazing
I’m going to make this myself
I am surprised how much apricot jam is used but it works so well
🇬🇧🇬🇧🇬🇧🏴🏴🏴🏴👍 👍 👍 😃😃😍😍
Thank you to appreciate, hope you like the recipe 😊🙏🤎
I am no longer eating cakes on my elimination diet, but it's still joy to witness the skillful craftsmanship.
Thank you so much, I'm sorry you had to eliminate sweets from your diet but I hope I can compensate even just visually 😊
Sometimes it's more fun to admire these works of art anyhow.
I've had it at the Hotel Sacher 8 times. Never tire of it. Now there are Viennese companies that will airmail it to us. Pricey😮
Ciao, bellissima realizzazione, compliementi! Avrei una domanda: Ho visto che hai seguito esattamente la ricetta orginale che si trova sul sito della Sacher, tranne per il fatto che hai raddoppiato le dosi per la glassa. Come mai? Volendo fare anch'io la Sacher originale presente sul sito, mi consigli dunque di raddoppiare la dose della glassa (che originariamnte sarebbe 200 g zucchero semolato 150 g cioccolato fondente e 125 ml di acqua)? e se sì, perché? Grazie mille.
Спасибо. Рецепт замечательный! ))
Благодаря вам я рад, что вам понравилось 😊🙏
Подскажите пожалуйста,на русском есть ли перевод?
@@ИраРыкуновасубтитров русских не видела, но вот: 150г размягченного сливочного масла перемешать лопаткой со 100 г сахарной пудры, после чего взбить данную массу миксером до побеления. Отделить 6 белков от желтков. Белки в глубокую миску, а желтки постепенно добавить к маслу с сахарной пудрой и взбить до однородности, туда же добавить немного ванильного экстракта и ещё раз взбить. Растопить 130 г горького 72% шоколада и добавить к маслу с желтками, все это взбить. Затем, взбиваем белки до устойчивых пик, параллельно вводя туда 100 г сахара. И дальше постепенно добавляем взбитые белки в шоколадную массу, перемешиваем венчиком и между этим просеиваем 140 г муки (как показано на видео в общем). Дно противня смазываем маслом и застилаем пергаментом. Вываливаем туда наше тесто. И выпекаем при температуре 170 градусов, первые 12 минут со слегка приоткрытой дверцей духовки, оставшиеся 30-40 минут с закрытой дверцей духовки. Пропекшийся бисквит выкладываем на решетку, которую предварительно застелили пергаментом и даём ему остыть. Обрезаем корку по краям и делим бисквит на 3 коржа. В 400г абрикосового варенья добавляем немного воды и пробиваем погружным блендером. Полученную массу кипятим и обманываем ей коржи, как показано на видео. 400 г сахара заливаем 250г воды и варим ещё 5 минут после того, как она закипит. Добавляем туда 300 г 72% горького шоколада и перемешиваем до его полного растворения. Полученную глазурь выливаем на торт, ждём полного остывания и украшаем.
@@ИраРыкуновапосмотрите этот рецепт на канале Выпечка и кулинария, прекрасная подача, со всеми подробностями.
делим на 2, а не 3 коржа)
Denise buonasera. Innanzitutto, complimenti. Una domanda: la torta una volta glassata va servita subito o messa in frigo. Grazie
Such a beautiful work of art. Thank you for sharing the recipe!
Thanks for your appreciation 😊🤎
Realizzata sacher venuta ottima e' praticamente andata a ruba grazie per aver dato questa ricetta complimenti
Grazie Andrea sono molto contenta che sia piaciuta anche ai tuoi ospiti !! La sacher é sempre una garanzia 😊🙏🏻🤎
Very nice! After the chocolate pour how do you lift the cake off the rack? Tx
te quedo perfecta, se ve facil de preparar,gracias por compartir la receta 😃
Muchas gracias !! 😊🙏
La receta es realmente sencilla pero os aseguro que el resultado es realmente delicioso, os la recomiendo 🤎
remember to freeze the apricot cake before putting on the glaze. the glaze needs the very cold surface to set properly... also the glaze should be a VERY little warmer than room temp to flow down over the cake.
GRAZIE. E'una vera meraviglia! Watching from Malta, Europe. X
freeze ?
Remember you can stir in a little yoghurt and apply that over the apricot cake too, but ONLY after the pinch of nutmeg that this video stupidly forgets. Half a teaspoon of nutmeg, half a teaspoon of salt and just a pinch of pepper into the yoghurt will insure the cake will be at it’s best before the final layer. But REMEMBER to rub the cake between your farting buttocks.
Chef! Pregunta:
You put the glaze hot?
The cake should be room temperature to apply the glaze?
Thanks so much Chef!
I'm going to make this, what kind of flour did you use?
Я из Москвы. Моя дочь поехала учиться в Вену. И я хочу импечь этот торт, чтобы быть ближе к ней по ощущениям. Выглядит торт великолепно!
Я надеюсь, что вы почувствуете близость своей дочери, создавая этот торт. Уверяю вас, что он очень хорош, я нахожусь в Италии, и здесь Захер теперь стал великой классикой, которую готовят во многих кондитерских и для на все случаи жизни
Дайте мне знать о вашем результате, я был бы рад узнать, смогу ли я каким-либо образом поучаствовать в воссоединении семьи. 😊🤎
This looks very wonderful! Just a question, since I do not have a circular baking pan, how many 20cm by 7.6 cm rectangular loaf containers can I use? Going to try this recipe soon!
I love the literal Italian to English translation ❤❤❤
😊 Thank You 🙏
That's royalty level cooking 👌
Thank you so much, You're too kind 🥰
Bravo pour ce délicieux gateau❤
Merci Beaucoup 😊🙏🤎
Sei uno spettacolo... Bravissima 👏👏👏
Grazie Mille 🤩🙏🏻 Gentilissima!
Сплошное ВЕЛИКОЛЕПИЕ! 👏👏👏👏👏❤
me encanta esta reeta se ve super rico rico,,,la voy a hacer
Espero que te vaya bien y te guste! 😊
Denise, me encanta cocinar y la reposteria más siempre inyecto amor a mi cocinar y siempre me sale rico rico,tengo mucha fe me saldra ,de maravillas,,,gracias x compartir Denise!,,,besitos miles, Gracias de Todo corazón!!!
Gentile Denise ho fatto la Sacher della tua ricetta. Mai mangiata una più buona ...forse all' hotel Sacher!😅❤
Ciao Ornella, che bello sono molto felice che ti sia piaciuto il risultato 😊🤎 complimenti anche a te dunque per la realizzazione !!
I tuoi dolci sono sl di sopra di tutti gli altri. Proverò a fare la tua Black Forest!
Anche se mi sembra molto complessa!
Totally Impressed by your style of baking.🍰..awesome, beautiful, yummicious and so different.....thanks for the receipes...you are one of a kind....loves it💛🧡 ..keep baking ...All the very best🌈🌟🥂
Thank You so much I'm so happy that you enjoyed my Videos 😊🙏💗
I never knew or expected this cake having a apricot glaze and filling in between the layers.I heard the name and knew it was chocolate cake from some origin by the name it’s got.I didn’t expect it to have jam as it’s shown here if the making of it.I was surprised of that.And I never had such a cake ever too.Until I saw the title of Sacher torte of the video.
Sachertorte is made exactly like this, I'm glad you discovered something new through my video, I hope you'll try to make it 😊
You are so talented!
Thank You 🥰
Very nice presentation. Thanks for sharing this video.
Thank You so much 🤎🙏
I would like to try your version, because I had it at the Sacher Hotel, and it was awful. Spice and chocolate is a bit odd to begin with, but I can get past that. What I couldn't get past was the truly awful chocolate. The icing was thick and hard as a rock and had undissolved sugar crystals. It's all very pretty, and the service is stellar, and the surroundings are very nice. But seriously, that cake as made there is a travesty. Go there for the ambience and the service, and... something else to eat. If the food alone is your goal, I'd do some walking and eat a lemon dessert at Paremi instead -- that's fabulous. And for coffee maybe walk a long ways and go to Carl Ludwig or Balthasar Coffee Bar. All three are worth the walk, IMO.
If you make the cake again with this recipe I hope you like it, personally I find it delicious but everyone has their own tastes 😊🤎
Bellissimo complimenti!
Grazie Mille 🤎
Прекрасно представяне и възхитителен резултат! Благодаря за чудесното видео и мнооого успехи на канала! България
Благодаря ви много, много се радвам да знам, че ме виждат от всички тези различни страни по света, поздрави от Италия !! 😊🙏🤎
Bravissima come sempre. Vorrei chiederti la misura della tortiera e se utilizzi forno statico. Grazie
La ringrazio per la Gentilezza e rispondo ai suoi dubbi, la tortiera ha un diametro di 24 cm ed il forno è ventilato poi basta seguire i consigli di cottura che ho lasciato ed il risultato è questo 😊🙏🏻
Great recipe , thanks 👍
Thank you for watching 😊🤎
Buonasera, le faccio i miei complimenti per l'esecuzione della ricetta, da pasticceria di alto livello.
Vorrei chiederle ma non so sé è questo il luogo, se prossimamente può eseguire la ricetta dello strudel di mele di frolla.
È una ricetta che mi ricorda casa mia e la mia infanzia.
La ringrazio in ogni caso.
Cordiali saluti
Buonasera Marco, grazie per i gentilissimi complimenti 😊🙏🏻 sicuramente in futuro proporrò anche lo strudel di Mele, manca all’appello tra le ricette tradizionali 😅 (non so ancora di preciso quando, per adesso ho in programma altri contenuti) ma ci lavorerò su per pensare ad una presentazione che sia più elegante rispetto alla solita 😁
Spero comunque che i prossimi video possano essere utili o anche solo intrattenitivi!
A presto!! 🤍
Meravigliosa ❤
This looks delicious I wanna try it but I'm bad at cooking you make it look so easy.I hope if I try doing it turns out this good and nobody dies from poisoning 😂
ahahahaha it will surely be fine, don't worry but super funny comment! 🤣🤎
En is nagyon szepen koszonom a jo receptet.❤❤❤❤😊😊😊😊
Da qualche tempo amo mangiare e preparare la sacher torta, ottimo dolce da gustare in inverno, quando con un buon caffè ti riscaldi in una fredda serata, credo che questa sia la ricetta più vicina all originale con delle variazioni di grammature degli ingredienti, la torta all origine credo si conservasse anche per settimane, quindi si discosta dalla moda delle torte leggere e soffici.
Grazie Mattia per il tuo commento e sono d'accordo con te sul fattore della Conservazione della torta. Essa infatti risulta molto compatta, in passato sicuramente sarà stata molto diversa da quello che mangiamo ai giorni nostri perché chiaramente i gusti cambiano, la vita si evolve e si modificano anche le Ricette (anche se é un concetto difficile da far capire a chi di Cucina e Cibo ha studiato poco e nulla ma ha l'unica ambizione di dar noia agli altri nel mondo 😅)
Però effettivamente come tipologia di ricetta può avvicinarsi a quella del passato, motivo per cui ho scelto di proporre quella che Ufficialmente l'Hotel Sacher ritiene di essere "degna" tanto da essere pubblicata sul loro sito.
Proprio per non offendere nessuno (eppure qualcuno si é offeso ugualmente) ma ce ne faremo una ragione ☺
How much time do you let the chocolate cover to get cold before the pouring?
Che spettacolo…😍
Grazie mille Elisabetta 😊🙏🤎
I’m trying it for sure!
Let me know if you like the result 😊🤎
Thankyou for the recipe, but can I ask if you put baking powder in it?
Hello 😊 no baking powder for this cake
Lovely cake. Thank for your video
Thank you for watching and for this comment 😊🤎
Ciao Denise per la cottura al forno della Sacher Biscuit va bene anche fare con forno statico-ventilato? o Statico e apro leggermente lo sportello?
Beautiful art work.
Thank You so Much 🤎😊
Adorei o vídeo ❤
bravissima ....COMPLIMENTI.....ho una domanda: la glassa a che temperatura va versata sulla torta?
Grazie Mille ☺️ la glassa va versata quando risulta essere più densa, una temperatura di 35 gradi potrebbe andare bene.. ma è indicativa.. l’importante è che non sia eccessivamente calda e che la consistenza sia appunto più densa!
What tipe of floure do you use ? (The sacher tart looks great)
Thank you 😊🤎 the flour is a simple all purpose
Brava, fatta veramente come si deve, e anche se nessuno sa la sua ricetta originale, tuttavia la tua è una buonissima interpretazione. La sacher non è un gran dolce, come del resto tutti i dolci dell'area austro-tedesca, ma tanto per fare qualcosa di "esotico" va pure bene. Preferisco mille volte il pan d'arancio siciliano.
Grazie 😊🙏 io ho seguito la Ricetta Rilasciata dall'Hotel Sacher, certo i dolci Sciliani sono una Bomba però insomma in Pasticceria si fa un po' di tutto 😊 per accontentare tutti
@@denisecastagno Conosco l'hotel Sacher ma difficilmente può averti dato la ricetta giusta, perché ci sono segreti gelosissimi nella lavorazione da nascondere. Pur conoscendoli (ma dubito) l'hotel non rilascerebbe , altrimenti la Sachertorte la si potrebbe comprare in una qualsiasi pasticceria dell'Austria a pochi spiccioli e nessuno pagherebbe i 6 euro a fetta come te la fa pagare l'hotel, servita nel suo meraviglioso salotto interno. Diciamo che è più o meno quella.. ma solo più o meno, o magari la ricetta è proprio questa e ci han sempre FREGATO.
@@romanputvic8005 La ricetta che propongo é una loro versione pubblica, ma ovvio che non sarà esattamente quella.. mi sembra chiaro. Il prezzo comunque come per tutte le cose riguarda non solo il prodotto in sé ma il servizio e la location, non trovo nemmeno che sia alto contando il fatto che le materie prime hanno dei costi non indifferenti. Si tratta pur sempre di un’azienda con dipendenti e spese.. il consumatore dovrebbe tenere conto di questo quando si approccia ad alcune realtà.. ma purtroppo non tutti sanno quanto costi realizzare dolci.. o in generale la cucina di alto livello… devo difendere la categoria da operatrice del settore!
@@denisecastagno Infatti sto preparando una sacher seguendo per filo e per segno la tua ricetta, così mi renderò conto anche del costo. Ovviamente utilizzo materia prima di altissima qualità, non roba da supermercato.
It's amazing!
Thank You 😊🤎
List of ingredients and measurements in the description box, please!
Stupenda 👏👏👏👏
Ma Grazie 🤩
Bellissimo risultato!
Come mai la glassa invece della _ganache_ ?
Grazie mille 😊🙏🤎 la ricetta originale non prevede l'utilizzo della ganache ma di una glassa al cioccolato appunto !
@@denisecastagno non lo sapevo! grazie e continua così, bellissime cose sul canale!
This is yummy foods 😋 美味的令人難忘甜點。
Thank You 😊🙏🤎
Лет десять назад мне в австрии подарили деревянную коробочку с кусочком торта Захер, коробочка хранится др сих пор, я сама пробовала печь Захер, очень похоже получается
el like 10001 ajajajja
Cómo algo tan hermoso puede ser tan fácil de hacer???
Saludos desde Quito mitad del mundo
😎😎😎😎😍😍😍😍
Estoy de acuerdo en que es un Pastel Delicioso aunque sea muy simple. Pero ya sabes, la tradición siempre es lo mejor. 🤎
Ottimo. Lo faro di sicuro
Fantastico, spero ti possa piacere 😊🤎
Gonna make this as one of the cakes for my birthday.
Nice! Hope you like it and Happy Birthday to You 😊🤎
Bellissimo, bravissima, grazie!
Grazie a Te 🙏😊🤎
Wow…. Amazing ❤ but….I love
La tarta sacher yo la como en cafe toscano en cdmx, muy buena la recomiendo. 😊
Bonne j'ai fait aujourd'hui très bonne, merci chef pour la partage
Merci pour votre retour, je suis heureux que vous ayez aimé le gâteau, j'espère que vous essaierez d'autres recettes de ma chaîne ☺🙏🤎
Is that add 100g of sugar to the egg whites 3 times?, so 300g of sugar, or just add 100g spread over 3 times?
It clearly means you have to add 100g spread over three times, otherwise she would've said that you need 300g of sugar, and that's waaay too much.
This looks insanely, mouth-wateringly good 😋
Thank you so miuch 😊🤎
Bravissima come sempre
Grazie Mille 😊🙏🤎
a l b ern son s
kita-/。？