The day of the world-famous Sacher cake is celebrated on December 5. This date is not chosen by chance, as it is the birthday of Franz Sacher, who first created the recipe for this confectionery masterpiece.
The Sacher cake stands out with its refined and restrained decor, a variety of textures, a rich chocolate flavor, and a light fruity aroma. The story of its origin is as captivating as the centuries-old fate of the recipe.
In 1832, 16-year-old Franz Sacher was an apprentice pastry chef at the estate of the Austrian Empire's Foreign Minister, Klemens von Metternich. On the day of the arrival of an important delegation, the head chef fell ill, and the young apprentice was tasked with preparing a dessert for the distinguished guests.
“Oh, I hope he doesn’t disgrace me tonight!” – these words of the Austrian minister Metternich marked the beginning of a sweet story. That day, everyone was on edge, but the dessert met expectations. Nearly two centuries later, the cake became a national dish of Austria, as reported on the official website of the Hotel Sacher.
However, the fame of the pastry did not come immediately. After the reception, where the dessert made an impression, it was forgotten for many years. The recipe was reintroduced to the world by Eduard, Franz Sacher's son. He refined the cake while working at the famous Viennese confectionery “Demel.” Later, Eduard opened his own Hotel Sacher, where he began serving the cake of the same name. Ultimately, in the mid-20th century, legal disputes arose between the confectionery “Demel” and the Hotel Sacher over the rights to the dessert. Only in 1963 was it decided that the hotel would serve the original cake with a round chocolate emblem, while the confectionery would have the dessert “Eduard Sacher Torte” with a triangular emblem. Experts claim that the flavors of the desserts are similar, but each has its unique nuances.
Not every chocolate dessert lover can travel to Vienna to try the Sacher. Various versions of the famous cake can be found in different countries around the world. Even in the homeland of the popular dessert, each pastry chef prepares the Sacher in their own way, keeping the recipe a secret.
It is known that the classic “Sacher” consists of a chocolate sponge cake and a layer of apricot jam. It is covered with chocolate glaze on top and on the sides, and is served with whipped, but not sweetened, cream.
