WOW, you are exactly right and spelled out the history and court battle perfectly...awesome job! I think the sick chef and apprentice wasnt true but that is how its remembered in history. I know the apprentice and dates are true! Really, awesome job with all this!
How do you write that chocolate and do all these things so perfectly...its better than any Michelin star pro chef I've ever seen....also, whoever is video editing your work is top notch. excellent
Thank you for the interesting introductions before each creation. Love, love, love your videos. Thank you for teaching us amateur home cooks the tips to make expensive desserts affordable to make for our loved ones.
Draga Terresa...odličan kanal, prezentacije, praktičnost, korisne informacije, odlična knjiga... Uzgred...Kome je to palo napamet da tortu ZACHER...izgovara kao saher...? Valjda je jasno da su slova 'c' i 'h' zapravo glas 'Ć'...? kao u reči: ĆILIBAR, ĆURKA, ĆUTANJE, ĆELIJE ch = Ć SAĆE...je pčelinja košara u kojoj se čuva med....i va la...med je sladak, i prirodni zaslađivač...a možda i u originalnom receptu za SAĆER-toru. Time, reč SAĆER/sacher...oznava šećer, tj. u prenesenom značenju nešto što je veoma slatko...? ili direktno mednu-slatkoću...? Time, onda se neizgovara SAHER...već SAĆER...? ali je zbog lakoće-izgovora u svakodnavnom govoru, glas 'Ć' prešaltovano u glas 'H'...? Mislim da će vam se ovo dopasti, pošto volite kulinarsku istoriju :) lijep pozdrav
Great cake again. I don't like gelatin. How much agar agar should I use instead of gelatin please? Also I am not keen on glucose either. What can I use instead or can I just omit it all? Thank you🙏
Thank you! You can use agar agar for apricot jelly (I'd put 3-4g for this recipe). Glucose syrup gives the shine to the glaze, you can put maple syrup or honey instead. Agar won't give you the same texture of the glaze. It also sets on higher temperature, so I'm not sure how it will work for this recipe. If I were you, I would use simple ganache to glaze my cake.
WOW, you are exactly right and spelled out the history and court battle perfectly...awesome job!
I think the sick chef and apprentice wasnt true but that is how its remembered in history. I know the apprentice and dates are true! Really, awesome job with all this!
How do you write that chocolate and do all these things so perfectly...its better than any Michelin star pro chef I've ever seen....also, whoever is video editing your work is top notch. excellent
Thank you for the interesting introductions before each creation. Love, love, love your videos. Thank you for teaching us amateur home cooks the tips to make expensive desserts affordable to make for our loved ones.
Thank you so much Anna for your kind words! :)
Interesting I'll try it some day
Thank you for making this tutorial. It's all very clear and helpful!
I'm glad you like it! Thanks!🙂
Fascinating, thank you for the history and recipe!
Thank you for watching! 🥰
Can I omit the ground hazelnuts?
Draga Terresa...odličan kanal, prezentacije, praktičnost, korisne informacije, odlična knjiga...
Uzgred...Kome je to palo napamet da tortu ZACHER...izgovara kao saher...?
Valjda je jasno da su slova 'c' i 'h' zapravo glas 'Ć'...?
kao u reči: ĆILIBAR, ĆURKA, ĆUTANJE, ĆELIJE
ch = Ć
SAĆE...je pčelinja košara u kojoj se čuva med....i va la...med je sladak, i prirodni zaslađivač...a možda i u originalnom receptu za SAĆER-toru.
Time, reč SAĆER/sacher...oznava šećer, tj. u prenesenom značenju nešto što je veoma slatko...? ili direktno mednu-slatkoću...?
Time, onda se neizgovara SAHER...već SAĆER...?
ali je zbog lakoće-izgovora u svakodnavnom govoru, glas 'Ć' prešaltovano u glas 'H'...?
Mislim da će vam se ovo dopasti, pošto volite kulinarsku istoriju :)
lijep pozdrav
Puno hvala na lijepim riječima! :)
Nije mi palo na pamet to za "Sacher", baš interesantno, hvala na maloj poduci, volim naučiti nešto novo! :)
Great cake again. I don't like gelatin. How much agar agar should I use instead of gelatin please? Also I am not keen on glucose either. What can I use instead or can I just omit it all? Thank you🙏
Thank you! You can use agar agar for apricot jelly (I'd put 3-4g for this recipe). Glucose syrup gives the shine to the glaze, you can put maple syrup or honey instead. Agar won't give you the same texture of the glaze. It also sets on higher temperature, so I'm not sure how it will work for this recipe. If I were you, I would use simple ganache to glaze my cake.
@@pastrymaestra thank you for your reply. 🙏🙏
Very interesting!✊
Thank you Andy! ☺️
I was waiting to see the cut piece at the end 😒
OMG, you are completely right, I'm sorry, but I simply forgot! :( My bad, but thanks for the tip! :)
Nice 🍰, but not even close to Sacher torte!!! I'm from Vienna.
Très beau et sans doute très bon, mais ce n'est pas un Sacher. Compliments quand même :-)
Vous avez vrai, c'est ma version de Sacher! ;) Merci beaucoup! :)