I was in Vienna for the first time a few years ago. My sisters and I spent a long weekend in the Austrian capital for my birthday. We had a great time, exploring the Prater unscathed, going to the opera, following the footsteps of Sissy and of course eating the city’s delicacies. Nashmark won our hearts immediately, as did the traditional schnitzel (I wasn’t vegan at the time). But what I was most excited about was probably the slice of Sachertorte. I have never tried chocolate cake before and was very curious how it would taste. We didn’t visit the traditional Hotel Saker to taste the good stuff; But to make a long story short: it was still so sweet, juicy, fruity and chocolaty that I now baked it’s vegan Sachertorte, a vegan counterpart.
Tip: It always takes a bit of difficulty and skill to divide the cake batter into two cake bases. Some home bakers cut vertically before dividing horizontally. However, the useful dough is easily lost in the process, because the cut pieces are usually not used. Better: Take the vegan sachertorte cake batter out of the pan to cool and turn it over so that the uneven side is at the bottom. The weight of the base of the cake adjusts the “hill” side.
The Sachertorte gets its name from the confectioner Frank Sacher, who invented it. In the year In 1832, he had to stand in for the ailing head chef at Prince von Metternich’s court and prepare a delicious meal for the dinner guests. At the time, the gentlemen liked it but no one talked about that 16-year-old’s cake. It was only after twelve years that he opened his own sweet shop selling chocolate cakes and their success story began. However, we owe its current form to Sacher’s eldest son, Eduard Sacher, who perfected the Sacher cake through his training with the emperor and the royal court.
I’m so hungry after so much cake talk – you too? Check out how delicious the desserts we eat at Club are:
I am also a true fan of this vegan apple pie Favorite of all time, gin and tonic cake. enjoy your meal!
Chocolate cake from Austria: Today we have a vegan Sachertorte
An Austrian classic in animal free form.
For the cake
For the glaze
First, preheat the oven (180 degree fan oven). Melt the butter and chocolate in a saucepan on the stove. Remove from oven and let cool slightly.
Meanwhile, mix flour, brown sugar, baking powder, baking soda and salt. Then mix in both plant-based milk and applesauce.
Add the melted butter and chocolate mixture to the flour mixture and mix well. Pour into a greased spring form, smooth and put in the oven for 40 minutes. Then let it cool and then divide it into two cake bases with a sharp knife.
Place one of the bases on a cake plate and spread with jam. Place the second layer on top and spread with jam. Spread the jam on the outer edges as well.
For the glaze, heat the water on the stove with the sugar and stir to dissolve the sugar. Cut the chocolate into pieces and stir until melted. Remove from the heat, let it cool a little and then brush the whole cake on it.