The invention of Sachertorte dates back to the period of Restoration, when employed by the then Austrian Foreign Minister Klemens von Metternich there was the young pastry chef Franz Sacher, who particularly loved chocolate.
The cake consists of two layers of chocolate paste light with a thin layer of in the center jam Of apricots o cherries. The whole thing is covered with a layer of icing Of dark chocolate. The original recipe called for 18 egg whites and 14 yolks[2].
Sachertorte is served at a temperature of 16-18 degrees, traditionally accompanied with whipped cream not sweet and a cup of coffee o land (many Viennese, Indeed, they consider the Sachertorte too “dry” to be eaten without). There are two official recipes. Therefore, a lawsuit has arisen twice between the Viennese pastry shops Sacher and Demel to establish which of the two is allowed to sell Sachertorte. “original”.
Even today the secrets of the Sacher cake are jealously guarded by the patisserie of’Hotel Sacher of Vienna, which produces more by hand 270.000 pieces per year. The Sachertorte original is protected by a trademark and, to date, There are no licenses for the resale of this product in the world. Instead, there are hundreds, perhaps thousands of imitations. In addition to the Hotel Sacher in Vienna, the original Sacher cake can also be found at the Hotel Sacher in Salzburg, at the Cafè Sacher branches of Innsbruck e Graz, in the area duty-free dell’Vienna airport and in the online shop on the official website of the Hotel Sacher. Outside of Austria, however, the only place where you can find it is in the Sacher Shop Bolzano.