alfredlexx60 (Soldat Chvéïk de retour)
Wien, 1. Bezirk (the art of very renowned hotel buildings of Vienna), Philharmonikerstraße/Albertinaplatz/Maysedergasse (Hotel Sacher/Café Mozart)
Sacher cake
180 years is the Sachertorte old. It belongs so inextricably to Vienna as St. Stephen's Cathedral and the Vienna Boys' Choir. The chocolate cake with apricot jam and chocolate icing is probably the most famous cake in the world and in Austria a national institution. The secret of its pleasant taste lies in the simplicity of its composition and the perfect proportions of its ingredients. The original recipe by the Hotel Sacher is kept like a state secret. Currently, every year are produced around 300,000 original Sacher cakes by the Hotel Sacher. And because this is partly performed by hand, for this 21 pastry chefs and 25 packers are required. According to Adam Riese, representing about 40 pies per day and confectioner. The consumption of apricot jam alone lies by 70 tons per year.
The history of the Sacher Torte began in 1832 when Prince Metternich for the wedding of a friend of his, a painter, ordered his court kitchen to create a special dessert for his celebrity guests. "But that he did not bring shame on me, tonight!" the prince is supposed to have said to his head cook. Because this one but became ill (some sources say that he had shirked his responsibility), the last person in charge remained the 16-year-old pastry apprentice Franz Sacher (1816-1907).
So Franz Sacher invented the forerunner of future Sachertorte. Both the prince and his guests were wowed by the result. As trained cook, Franz Sacher after a few years of professional experience made himself independent and worked for the time being in Bratislava and then for a time on Danube ships between Vienna and Budapest. In 1848, he returned to Vienna and opened here a deli. Soon the chocolate cake of Franz Sacher became a bestseller.
Really famous became the Sachertorte only by Sacher's son Eduard Sacher (1843-1892) who during his training at the kuk Court Sugar Bakery Demel completed the indivual preparation of the pie in the form as we known it today. The Sachertorte was initially offered as an Original Sacher-Torte at Demel and later also in the by Eduard Sacher in the year 1876 founded Hotel. Decisive for the success of the hotel was Anna Sacher (1859-1930), the widow of Eduard Sacher, an energetic woman who not only smoked cigars but also knew how to inspire Vienna's "High Society" for herself and her hotel.
After the death of Anna Sacher and the bankruptcy of the hotel in 1934, the latter was sold and Eduard's son bearer of the same forename remained only the recipe of the Original Sacher-Torte, which he transferred to the Patisserie Demel.
Sachertorte
1938 saw the first disagreement with the new owners of the hotel who introduced the street sale of Sacher-Torte and had registered the designation of "Original Sacher-Torte" as a trademark. Thereupon, flared up between the pastry shop Demel and the Hotel Sacher a dispute over the right to the name.
In the decades ongoing lawsuits, also the authenticity of the individual preparation was a central point, namely the question whether the mandatory layer of apricot jam only should be spread under the chocolate icing (standpoint of Patisserie Demel) or if there had to be a second one in the middle of the cake (point of view of Hotel Sacher), and whether margarine should be mixed.
The famous journalist and writer Friedrich Torberg, who was a regular guest both in Demel as well at the Hotel Sacher, testified in court that the Sachertorte during the lifetime of Anna Sacher certainly not had a jam layer in the middle.
The legal wrangling extended through all instances. In 1963, finally, an agreement was reached out of court, as the Supreme Court Solomon-like differentiated between "real" and "original-cake": The Sacher Torte of Hotel Sacher from then on is allowed to display a round seal with the label "Original Sacher-Torte" while Demel a triangular seal "Eduard-Sacher-Torte" shows. Both Sacher cakes differ mainly by their jam layers. The Hotel Sacher-variant has two jam layers below the chocolate coating and in the center of the pie while the Demel version has only a jam layer below the chocolate coating.
Preparation
But Viennese people can be very rebellious when the authority wants to dictate them something. They have taken sides and vote with their feet by going to "Demel". Their Sacher-Torte is already referred to as the "real Sacher-Torte" in the vernacular.
The individual preparation of the "Original Sacher-Torte" is held by Hotel Sacher strictly under wraps. All the hotel's pastry chefs have signed that they do not pass on the recipe and are also not entitled to use it further on if they were to leave the company once. They assume liability. The products which are used to prepare the cake are created exclusively for the Hotel Sacher. The secret of the Sachertorte is not so much stuck in the ingredients but in the chocolate glaze, consisting of three special types of chocolate which are produced by various manufacturers especially for the Hotel Sacher, the exact mixing ratio being known only by Sacher-confectioners.
The fact that this recipe for success has found imitators, was to be expected. Everywhere in the world, is a chocolate cake that has been coated with one or more layers of apricot jam and covered with chocolate, called "Sachertorte". In Austria, but the lawmakers are more accurate. The term "Original Sacher-Torte" is a registered trademark that may be used exclusively by the Vienna Hotel Sacher. The term "Sachertorte" alone, but has now become a generic term which may be used for products which are produced according to the laid down in the Austrian Food Codex specifications.
Wien, 1. Bezirk (the art of very renowned hotel buildings of Vienna), Philharmonikerstraße/Albertinaplatz/Maysedergasse (Hotel Sacher/Café Mozart)
Sacher cake
180 years is the Sachertorte old. It belongs so inextricably to Vienna as St. Stephen's Cathedral and the Vienna Boys' Choir. The chocolate cake with apricot jam and chocolate icing is probably the most famous cake in the world and in Austria a national institution. The secret of its pleasant taste lies in the simplicity of its composition and the perfect proportions of its ingredients. The original recipe by the Hotel Sacher is kept like a state secret. Currently, every year are produced around 300,000 original Sacher cakes by the Hotel Sacher. And because this is partly performed by hand, for this 21 pastry chefs and 25 packers are required. According to Adam Riese, representing about 40 pies per day and confectioner. The consumption of apricot jam alone lies by 70 tons per year.
The history of the Sacher Torte began in 1832 when Prince Metternich for the wedding of a friend of his, a painter, ordered his court kitchen to create a special dessert for his celebrity guests. "But that he did not bring shame on me, tonight!" the prince is supposed to have said to his head cook. Because this one but became ill (some sources say that he had shirked his responsibility), the last person in charge remained the 16-year-old pastry apprentice Franz Sacher (1816-1907).
So Franz Sacher invented the forerunner of future Sachertorte. Both the prince and his guests were wowed by the result. As trained cook, Franz Sacher after a few years of professional experience made himself independent and worked for the time being in Bratislava and then for a time on Danube ships between Vienna and Budapest. In 1848, he returned to Vienna and opened here a deli. Soon the chocolate cake of Franz Sacher became a bestseller.
Really famous became the Sachertorte only by Sacher's son Eduard Sacher (1843-1892) who during his training at the kuk Court Sugar Bakery Demel completed the indivual preparation of the pie in the form as we known it today. The Sachertorte was initially offered as an Original Sacher-Torte at Demel and later also in the by Eduard Sacher in the year 1876 founded Hotel. Decisive for the success of the hotel was Anna Sacher (1859-1930), the widow of Eduard Sacher, an energetic woman who not only smoked cigars but also knew how to inspire Vienna's "High Society" for herself and her hotel.
After the death of Anna Sacher and the bankruptcy of the hotel in 1934, the latter was sold and Eduard's son bearer of the same forename remained only the recipe of the Original Sacher-Torte, which he transferred to the Patisserie Demel.
Sachertorte
1938 saw the first disagreement with the new owners of the hotel who introduced the street sale of Sacher-Torte and had registered the designation of "Original Sacher-Torte" as a trademark. Thereupon, flared up between the pastry shop Demel and the Hotel Sacher a dispute over the right to the name.
In the decades ongoing lawsuits, also the authenticity of the individual preparation was a central point, namely the question whether the mandatory layer of apricot jam only should be spread under the chocolate icing (standpoint of Patisserie Demel) or if there had to be a second one in the middle of the cake (point of view of Hotel Sacher), and whether margarine should be mixed.
The famous journalist and writer Friedrich Torberg, who was a regular guest both in Demel as well at the Hotel Sacher, testified in court that the Sachertorte during the lifetime of Anna Sacher certainly not had a jam layer in the middle.
The legal wrangling extended through all instances. In 1963, finally, an agreement was reached out of court, as the Supreme Court Solomon-like differentiated between "real" and "original-cake": The Sacher Torte of Hotel Sacher from then on is allowed to display a round seal with the label "Original Sacher-Torte" while Demel a triangular seal "Eduard-Sacher-Torte" shows. Both Sacher cakes differ mainly by their jam layers. The Hotel Sacher-variant has two jam layers below the chocolate coating and in the center of the pie while the Demel version has only a jam layer below the chocolate coating.
Preparation
But Viennese people can be very rebellious when the authority wants to dictate them something. They have taken sides and vote with their feet by going to "Demel". Their Sacher-Torte is already referred to as the "real Sacher-Torte" in the vernacular.
The individual preparation of the "Original Sacher-Torte" is held by Hotel Sacher strictly under wraps. All the hotel's pastry chefs have signed that they do not pass on the recipe and are also not entitled to use it further on if they were to leave the company once. They assume liability. The products which are used to prepare the cake are created exclusively for the Hotel Sacher. The secret of the Sachertorte is not so much stuck in the ingredients but in the chocolate glaze, consisting of three special types of chocolate which are produced by various manufacturers especially for the Hotel Sacher, the exact mixing ratio being known only by Sacher-confectioners.
The fact that this recipe for success has found imitators, was to be expected. Everywhere in the world, is a chocolate cake that has been coated with one or more layers of apricot jam and covered with chocolate, called "Sachertorte". In Austria, but the lawmakers are more accurate. The term "Original Sacher-Torte" is a registered trademark that may be used exclusively by the Vienna Hotel Sacher. The term "Sachertorte" alone, but has now become a generic term which may be used for products which are produced according to the laid down in the Austrian Food Codex specifications.