Zacher Cake. Two versions

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The real recipe of Zacher Torte doesn’t know anyone, as it is kept in the top secret by Austrian Hotel Zacher and Demel bakery. The talk of the city claims, that the cake is very simple in execution, and the result is reached by the sequence of mixing ingredients. I have two recipes which replicate the original taste most perfectly.
So, the first one: 
Time of preparation: 90 minutes Difficulty: Easy
Ingredients: 
  • Dark Chocolates____ 300 grams
  • Flour______________100 grams
  • Sugar_____________ 250 grams
  • Butter____________ 200 grams
  • Eggs_____________ 5
  • Honey ____________ 20 grams
  • Apricot Jam _______150 grams
1.     Whip soft butter with 100 grams of sugar. Then add yolks and whip again.
2.     Melt half of the chocolate in the microwave or in the cup on the pot with boiling water. Let it cool and after add to the butter-eggs mixture. Mix.
3.     Whip white-eggs with a pinch of salt; add 100 grams of sugar and keep on whipping till the mixture becomes elastic.
4.     Mix white-eggs with the chocolate dough. Finally add flour and mix accurately. Pour the dough into the baking dish, bake around an hour on 160C (320F). Take out and let cool
5.     Heat the jam. Cut the cake into two pieces and cover the top of each with jam. “Collect” both parts again.
6.     Make syrup from 50 grams of sugar+50 grams of water, then add honey and chocolate, let it melt. Cover cake with the chocolate mixture.
Second version, the simplest you may find (it is surprising, how the easiest recipes came out to be the tastiest) 
Ingredients:
  • Dark Chocolates____ 200 grams
  • Flour______________120 grams
  • Sugar_____________ 120 grams
  • Butter____________ 180 grams
  • Eggs_____________ 6
  • Apricot Jam _______150 grams
  • Lemon Juice_______1 tablespoon
1.     Melt 120 grams of chocolate with 120 grams of sugar in the microwave or in the cup on the pot with boiling water. Let it cool.
2.     Whip yolks with the half of sugar till the dense foam. Add chocolate; mix accurately. Add flour and mix again.
1.     Whip white-eggs with a pinch of salt; add remaining sugar and keep on whipping till the mixture becomes elastic.
3.     Add step-by-step white-eggs to the dough; mix accurately. Pour the dough into the baking dish, bake for 40 minutes on 180C (350F).
4.     Heat the jam, add lemon juice. Cut the cake into two pieces and cover the top of each with jam. “Collect” both parts again.
5.     Melt the remaining chocolate and butter; cover the cake with it
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