Sachertorte Question


SHA

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I've read that people feel let down after trying this cake - most complain it is dry (even chefs like Wolfgang Puck). I used what I believe is Dieter Schoerner's recipe (see following) and heard the same complaints. What can be modified to make the cake a little more moist ? :



12 tbl butter

1 cup confectioners' sugar

7 oz semi sweet melted chocolate

11/2 t vanilla extrtact

8 large eggs, separated

½ cup granulated sugar

1 1/8 cups ap flour
 
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SHA

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The difference looks like 2 less eggs - I don't think that would make it moister.
It's more for the challenge - have you thought what you could do to make the cake more interesting ?
 
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The difference looks like 2 less eggs - I don't think that would make it moister.
It's more for the challenge - have you thought what you could do to make the cake more interesting ?
No, the difference is not two eggs less. European eggs are graded on a different scale than American and Canadian eggs. American and Canadian eggs are the equivalent to a medium size egg in Europe.

One cup of powdered sugar in the US would be equivalent to 125 g. And since you can’t control the exact weight of sugar you’re actually putting in the cup you’re probably putting about 145 to 150 g in a cup. But even at 125 g it’s more than the sugar in the European recipe. and since powdered sugar contains cornstarch, it’s going to dry out the cake.

AP flour is much higher in protein than European plain flour. European flour has a protein of about 9%, which is the equivalent of cake flour in the United States. So the Ametican recipe will be drier. And since you use cup measurements, you can't control the weight of the flour, so there is probably about 150 g + getting added to the mix.

Then there is the difference in fat content of butter. European butter has higher fat content than American butter. so unless you specifically purchase butter with 83% or higher butterfat, the European version is going to be much richer than the American recipe.

European chocolate also has a higher standard for cocoa butter fat. American chocolate has no minimum standard for cocoa butter content.

You can’t just looking at a list of ingredients, in a recipe. You have to understand the nation it comes from in the standard for their ingredients.

in this case...
Americans cup measurement is problematic.

AP is high in protein, inappropriate for cake.

The difference in butterfat for cake makes a difference.

The difference in cocoa butter, and chocolate makes a difference.

The weight of the eggs makes a difference.

Know your ingredients.
 

SHA

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No, the difference is not two eggs less. European eggs are graded on a different scale than American and Canadian eggs. American and Canadian eggs are the equivalent to a medium size egg in Europe.

One cup of powdered sugar in the US would be equivalent to 125 g. And since you can’t control the exact weight of sugar you’re actually putting in the cup you’re probably putting about 145 to 150 g in a cup. But even at 125 g it’s more than the sugar in the European recipe. and since powdered sugar contains cornstarch, it’s going to dry out the cake.

AP flour is much higher in protein than European plain flour. European flour has a protein of about 9%, which is the equivalent of cake flour in the United States. So the Ametican recipe will be drier. And since you use cup measurements, you can't control the weight of the flour, so there is probably about 150 g + getting added to the mix.

Then there is the difference in fat content of butter. European butter has higher fat content than American butter. so unless you specifically purchase butter with 83% or higher butterfat, the European version is going to be much richer than the American recipe.

European chocolate also has a higher standard for cocoa butter fat. American chocolate has no minimum standard for cocoa butter content.

You can’t just looking at a list of ingredients, in a recipe. You have to understand the nation it comes from in the standard for their ingredients.

in this case...
Americans cup measurement is problematic.

AP is high in protein, inappropriate for cake.

The difference in butterfat for cake makes a difference.

The difference in cocoa butter, and chocolate makes a difference.

The weight of the eggs makes a difference.

Know your ingredients.
Just curious, since you said you worked at many bakeries in Europe, did you have a chance to try this cake at the Sacher Hotel and if so, what was your opinion ?
 
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The difference looks like 2 less eggs - I don't think that would make it moister.
It's more for the challenge - have you thought what you could do to make the cake more interesting ?

Make it into black forest.
Better yet, toss the recipe and choose from the multitude of better european cakes.
 
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Black forest
reine de saba
Fraisier
chocolate velvet (molded mousse)
Opera
Dobosh
pavlova
vacherin
success' praline'
baba or savarin
Paris Brest

youtube has videos for all of them.
Reina de saba (queen of sheba) is a chocolate almond torte if you want choc.
 

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