Although every bar and pastry shop in Austria offers its own version of cake (and Demel's one is undoubtedly one of the most famous in the city), the original Sachertorte can be found only in Sacher's 5 points of sale around the country. Variations of the fluffy chocolate cake with apricot jam in it and fine chocolate glaze can bake delicious thanks to numerous flourishing recipes! At the centre of almost 20 years of dispute was the rightful use of the brand, the question whether the original cake had a layer of apricot jam in the middle, and whether it was made with butter or margarine (I am not joking). Lonely Planet contributor on Vienna. A Regal Recipe “Oh, that he may not discredit me tonight!” – These words of Prince Metternich of Austria marked the beginning of the story of the Original Sacher-Torte in 1832. Michelin Star Restaurants Vienna: A Failproof Guide, Restaurants in Vienna: Where To Eat, From Michelin to Würstelstand, Contemporary Vienna Restaurants: Top 7 Bistro-Style Places. Though I honestly think other Austrian desserts deserve at least the same attention, I can’t deny I like this cake. 140 gr (5 oz) plain flour Keller Vienna Restaurants: Are They As Good As They Seem? 200 gr (7 oz) granulated sugar The Demel could now sell a "Eduard Sacher Torte". However, a copy of the recipe was forgotten in the laboratories of Demel, leading to the fact that the imperial pastry shop appropriated the recipe of the cake, selling it with the mention “Original Sacher-Torte”. Leave the oven door ajar for the first 10 to 15 minutes. In another large bowl, beat the butter and sugar until fluffy. Sacher’s son Eduard, who served as an apprentice at Demel pastry shop, refined his father’s recipe and took it with him when he opened the ornate Hotel Sacher in 1867. The Sachertorte consists of a chocolate sponge cake with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides. 130 gr (4.5 oz) milk or dark chocolate And you can bake a very similar cake at home with our recipe. And what about so much history in the good cake? The Demel sachertorte had only one layer of apricot jam, under the icing; the hotel’s had a layer of preserve in the middle, too. So they both claimed to make the original cake. The Sachertorte consists of a chocolate sponge cake with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides. The "Original" Sacher Torte has two layers of apricot jam between the outer layer of chocolate icing and the sponge base, while Demel's "Eduard-Sacher-Torte" has only one. It was there that Eduard worked on his father’s recipe to create the modern Sachertorte. Lightly butter a 9-inch springform pan and line the bottom with a round of … The original recipe and its ownership was the subject of the 'sweet seven years war', a court case involving the Sacher Hotel and Demel over the … When in Vienna, a Sachertorte taste test is in order, if only because Demel and the Hotel Sacher are within minutes (past the Imperial Palace, no less) of each other. It is coated with a thin layer of chocolate icing. It was sparked by the Hotel Sacher’s registration of the brand Original Sacher Torte and the street sale of the cake. Preheat the oven to 180C/350F/Gas 4. The recipe was a sensation which consequently propelled Franz’s carrier to a Hungarian court of Prince Paul III Anton Esterházy. Sachertorte: where to eat the original one. All rights reserved. World-famous pies come from Austria – especially the Viennese Sachertorte, followed by the equally well-known Linzer Torte. 125 ml (half a cup) water Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper. To make the torte: Position a rack in the center of the oven and heat to 400°F. Increasingly, our love …, "Vienna Austria (Wien) is my home city. Therefore, here is my total guide to the Sacher Cake. In 1938, when Adolf Hitler annexed Austria to the Third Reich, the battle for the original Sacher cake started between Patisserie Demel and Hotel Sacher. Coat the cake’s sides with the jam and let it dry a little. Eduard Sacher completed his recipe for Sacher Torte while working at Demel, which was the first establishment to offer the “Original Sachertorte” cake. Vienna Neighborhood Restaurant Silberwirt – Inside A Local Institution, Child-Friendly Vienna Tour – How To Add Fun To Wien, Burgenland Wine Tour: Wine Tasting Near Vienna, Vienna Tours: Why These 6 Ways Of Exploring Wien Work, Vienna Opera Tour: Exploring The Unsung Story, Karlskirche Vienna: How To Turn It Into Your Best Church Visit, Rathaus Vienna: Inside The City’s Inner Circle, Vienna Flak Tower Guide: Why See Our Ugliest Buildings. He transferred the single ownership of an Eduard Sacher Torte to Demel. His son Eduard was the one at the k.u.k. The "Original Sachertorte" recipe is a closely guarded secret and the trademark is owed by by the Hotel Sacher in Vienna. Since then, the Demel variety -- with only one apricot layer instead of two -- is called either Demeltorte or Eduard-Sacher-torte. And there are two famous, rival places to go for the cake - Hotel Sacher or the Demel cafe. The Demel could now sell a "Eduard Sacher Torte". Although every bar and pastry shop in Austria offers its own version of cake (and Demel's one is undoubtedly one of the most famous in the city), the original Sachertorte can be found only in Sacher's 5 points of sale around the country. In 1876, Eduard Sacher founded the Hotel Sacher and started selling the Sacher Torte there. Franz’ specially created recipe was a success. The Sachertorte consists of a chocolate sponge cake with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides. Advertising In the early decades of the 20th century, a legal battle over the use of the label “The Original Sacher Torte” developed between the Hotel Sacher and the Demel bakery. Its success spread quickly, in Austria and overseas. In 1934, the Hotel Sacher went bankrupt and Eduard Sacher’s son Eduard (junior) started working for Demel like his father. Delicately melt the chocolate for the batter in a double boiler or in a bowl set over a saucepan of … 200 gr (7 oz)apricot jam His son Eduard later perfected the recipe at his work place at Patisserie Demel, which supplied its cakes and desserts to the Imperial Court and also sold them to the broader public. While the court gave the hotel the right to call its creation the “original Sachertorte,” Demel makes some 50,000 “Demel’s Sachertorte” every year, which are also shipped worldwide. 1. Its cake has two layers of apricot jam. The Sacher Cake in its current form was first served at the Demel and later at the Sacher Hotel, which Eduard on Philharmonikerstrasse in 1876. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. The Sacher Cook Book, publicised by Alexandra Gürtler (the Gürtler family has been running Hotel Sacher for decades) assures that its simplified recipe gets pretty close to the original one. The way to achieve the perfect mix of chocolate, flour, butter, sugar and eggs, and especially the glassy chocolate icing is not. Of course, the original recipe remains a closely guarded secret of Hotel Sacher. Affiliate Disclosure Since then, the Demel variety -- with only one apricot layer instead of two -- is called either Demeltorte or Eduard-Sacher-torte. It was sparked by the Hotel Sacher’s registration of the brand Original Sacher Torte and the street sale of the cake. These cookies will be stored in your browser only with your consent. To this day, the name “Sacher-Torte” is the hotel Sacher secured, while coming from the also highly regarded home of Demel “Demel Sachertorte”. When in Vienna, a Sachertorte taste test is in order, if only because Demel and the Hotel Sacher are within minutes (past the Imperial Palace, no less) of each other. Sachertorte was invented by Franz Sacher of the Sacher Hotel in Vienna, Austria. The Hotel Sacher’s torte is still made using Franz Sacher’s original recipe, which remains a closely guarded secret. The Demel Sachertorte carries a triangular chocolate seal, which identifies the cake as an Eduard Sacher-Torte. Demel's cakes, according to the house's wellkept recipes have been refined and prepared by hand for over 200 years. 2020 Vienna Unwrapped. A generation on, Eduard Sacher, first son of Franz Sacher, went to culinary school and wound up doing his own apprenticeship at the Demel bakery in Vienna. Given the cake’s status as the culinary icon of Vienna, it’s not surprising that Sachertorte was the subject of a lengthy legal battle between Hotel Sacher and Demel. Franz returned to Vienna and took a high position at what later became Demel… You see, back in the mid-1900’s, the Hotel Sacher in Vienna sued the Demel Bakery (also in Vienna) over the term “the original Sachertorte.” The bakery owner’s father father had developed the now famous Sachertorte while he was an apprentice in the Hotel Sacher’s kitchens. Beat the egg white and granulated sugar with a blender until stiff and shiny. Pour the lip warm icing over the cake in one go and coat the cake with as few strokes as possible. Franz returned to Vienna and took a high position at what later became Demel, the royal bakery to the emperor. The Sacher Cake is quite simply a chocolate cake with a thin layer of apricot jam in the middle and another on top. The Demel could now sell a "Eduard Sacher Torte". The Demel Sachertorte carries a triangular chocolate seal, which identifies the cake as an Eduard Sacher-Torte. Demel was a competing confectioner who sold a sachertorte under the name “original sachertorte.” Finally, in 1965, Café Demel changed the name of their version of the cake to Demel's Sachertorte. Privacy Policy. Necessary cookies are absolutely essential for the website to function properly. Whether Demel's Sachertorte, Apple Strudel, the famous Annatorte or our Fächertorte - choose your most favourite seasonal cake directly from our continuously changing display case selection at Kohlmarkt 14 in Vienna. Member of the Vienna Experts Club. Melt the chocolate slowly (ideally in a bain-marie). There are dozens of recipes to prepare Sacher cakes. As the chef was ill, his apprentice Franz Sacher took over and created the cake that still carries his name. Demel's cake is denser and smoother. whipped cream as side dish, Icing However, there are various top patisseries in Vienna, such as Demel and Aida, which prepare delicious Sacher cakes. Demel's cake is denser and smoother. What stories are hidden behind the traditional desserts for Nasch-Katzen? The recipe was a sensation which consequently propelled Franz’s carrier to a Hungarian court of Prince Paul III Anton Esterházy. While the court gave the hotel the right to call its creation the “original Sachertorte”, Demel makes some 50,000 “Demel’s Sachertorte” every year, which are also shipped worldwide. Eduard Sacher completed his recipe for Sacher Torte while working at Demel, which was the first establishment to offer the "Original Sachertorte" cake. Eduard Sacher completed his recipe for Sacher Torte while working at Demel, which was the first establishment to offer the "Original Sachertorte" cake. in 1832, years after the Congress of Vienna, Prince Metternich commissioned his chef to create a new dessert. Demel's Cakes. Sachertorte Recipe was born in Vienna by the pastry chef Franz Sacher in 1832, to fulll the request of the Austrian chancellor Prince Clemens Lothar Wensel Metternichv of Austria. Resources While you can find many recipes for sachertortes, you won’t find the original recipe created by Franz Sacher. It was a closely guarded secret until, somehow the owner of the pastry shop Demel obtained the recipe. However, a copy of the recipe was forgotten in the laboratories of Demel, leading to the fact that the imperial pastry shop appropriated the recipe … More than 360,000 cakes of the Original Sacher Torte are produced annually. He transferred the single ownership of an Eduard Sacher Torte to Demel. While you can find many recipes for sachertortes, you won’t find the original recipe created by Franz Sacher. A classic example of a duopoly, the two businesses more than dominate the sachertorte … While the court gave the hotel the right to call its creation the “original Sachertorte,” Demel makes some 50,000 “Demel’s Sachertorte” every year, which are also shipped worldwide. The first was in 1832, when the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, tasked his kitchen staff with concocting an extraordinary dessert to impress his special guests. Problems surfaced when the enterprising Eduard established his own Hotel Sacher in the city. There is so much hype around our Sacher Torte. For the uninitiated, start with Michelle’s recipe for a sacher torte. Once mixed, gently fold in the frothy egg whites into the mixing bowl. To this day, the name “Sacher-Torte” is the hotel Sacher secured, while coming from the also highly regarded home of Demel “Demel Sachertorte”. 150 gr (5.3 oz) chocolate. The Sachertorte is today a traditional bakery of Viennese cuisine. This website uses cookies to improve your experience. Later it became known that Eduard Jr. had sold his original Sachertorte´s recipe to Demel for some unknown reason. Sachertorte: where to eat the original one. Highest quality and a passion for detail guarantee the unique taste, piece by piece. While you can find many recipes for sachertortes, you won’t find the original recipe created by Franz Sacher. Her son Eduard continued the cake tradition at Demel – as “Eduard Sacher Torte”. Preparation. I am a native, lived in and around the capital for 30 years and now frequently travel back. Don’t store the cake in the fridge. Source: Das neue Sacher Kochbuch, Alexandra Gürtler, Christoph Wagner, Pichler Verlag 2005, Vienna. Sacher Torte – History and Recipe of Our Sacher Cake, insight, honest reviews and local connections. The ingredients are suitable for a cake spring form with a diameter of 22 to 24 cm. Our travel experts are here to assist you with planning your trip. Cream the butter and two-thirds of the sugar together till very light and fluffy - something like 8-10 minutes in the food mixer at a moderate speed. 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