The world of Zahertorte cakes is the same as the world of Mona Lisa’s museums. Rejoice in it or reconcile when you try to defend a line in Paris at the Louvre or at the Sacher hotel cafes in the Austrian capital Vienna. Whether it’s a holiday morning or a weekday afternoon, there’s a line of tourists – even in the winds of December and the humidity of January. True, these are memories of the pre-Covitian times when the world was open. It turned out later – unless you stubbornly want to enjoy the Zahertort ritual on site in a cafe, you can safely buy it right there in the hotel to take away and eat at home or in your hotel.
Legend has it that the author of Zaherkake is the Frenchman Franz Zacher, who in 1832 studied with the chef of Count Meternik. On the eve of a big ball, when the count had announced a new dessert, but his real cook fell ill, it turned out to be a great opportunity for Franc, which he also used. “Don’t make me ashamed tonight!” The Austrian Chancellor has still applied to sixteen-year-old Franc.
However, the following is not really clear about history. Maybe a nurse gave him advice? Maybe the inspiration came Demel confectionery (for seven years it sued Sacher hotel for the right to call its zahertort original, where Francs also did an internship)? But perhaps the revelation is not to be found in the most famous Viennese confectionery, but in the Biedermeier-era cookbooks? Be that as it may, the cake was very much liked by the guests and the count himself, and in the end it has become one of the symbols of Austria and definitely of Vienna’s identity.
However, despite his chocolate innovation, Zacher himself did not become a famous confectioner. But his son opened it Sacher hotel, which then also keeps the biggest secret of the original Zahertort recipe.
What then is Zahertorte? As the British chef Nigel Slaiter – Zahertorte puts it today, it is a cake that does not have to shout to attract attention. In short – it is a chocolate biscuit with apricot jam and chocolate glaze. And no cream, no alcohol, no roses. Original chocolate cake.
It is probably the most famous chocolate cake in the world. But fame has one unpleasant quality – it comes with high, often completely unfounded expectations, which was also my case. I’m not a fan of chocolate, so in the case of Zahertort, I hoped it would be so great that it would cut my taste buds in the air and open up a new world – chocolate. Unfortunately, that did not happen. Also, when it comes to cakes, I like the moist and juicy, but the famous Zahertort cake is quite world. It is covered with chocolate glaze. Objectively, the cake was very good and the chocolate glaze – just excellent. At least that’s how it was appreciated by my fellow travelers, who have a better relationship with chocolate than me. However, this taste of chocolate did not change my taste. I liked the apricot jam in the middle. I would have liked if there was more jam, then the cake would be wetter and the sweet taste of the biscuit would contrast more with the acidity of the jam.
Source: Diena.lv by www.diena.lv.
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