{"id":2499,"date":"2026-10-02T10:50:05","date_gmt":"2026-10-02T19:50:05","guid":{"rendered":"https:\/\/la-casa-pacifica.com\/sabines-bakeaway\/sachertorte\/"},"modified":"2026-10-05T14:34:00","modified_gmt":"2026-10-05T23:34:00","slug":"sachertorte","status":"publish","type":"page","link":"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/sachertorte\/","title":{"rendered":"Viennese Sachertorte"},"content":{"rendered":"<p class=\"wp-block-paragraph\">For me, Sachertorte is one of those classics where the right ingredients and a little patience make all the difference. Since we haven't been able to get fresh apricots here in Mexico so far, we make our apricot jam ourselves from dried apricots this time. That works wonderfully and gives the torte a particularly intense fruity note.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1177\" height=\"912\" src=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Sachertorte_mit_Logo.jpg\" alt=\"Sacher-Torte mit Schokoladenglasur, angeschnitten\" class=\"wp-image-2356\" srcset=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Sachertorte_mit_Logo.jpg 1177w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Sachertorte_mit_Logo-300x232.jpg 300w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Sachertorte_mit_Logo-1024x793.jpg 1024w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Sachertorte_mit_Logo-768x595.jpg 768w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Sachertorte_mit_Logo-15x12.jpg 15w\" sizes=\"auto, (max-width: 1177px) 100vw, 1177px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the cake<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 medium eggs<\/li>\n\n\n\n<li>130 g soft butter<\/li>\n\n\n\n<li>110 g powdered sugar<\/li>\n\n\n\n<li>\u00bd vanilla pod, seeds scraped out<\/li>\n\n\n\n<li>130 g dark couverture chocolate, melted<\/li>\n\n\n\n<li>110 g granulated sugar<\/li>\n\n\n\n<li>130 g plain flour<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the filling<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 g apricot jam<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the glaze<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>80 ml water<\/li>\n\n\n\n<li>200 g granulated sugar<\/li>\n\n\n\n<li>170 g dark couverture chocolate, chopped<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Also<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Butter and flour for the springform pan<\/li>\n\n\n\n<li>a little granulated sugar for sprinkling<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Sponge batter:<\/strong> Grease a 24 cm springform pan with butter and dust with flour. Separate the eggs. Beat the butter with the powdered sugar and the vanilla seeds for several minutes until creamy and clearly increased in volume. Stir in the lukewarm melted couverture, then gradually stir in the egg yolks.<\/li>\n\n\n\n<li><strong>Beaten egg whites:<\/strong> Preheat the oven to 170 \u00b0C. Beat the egg whites with the granulated sugar until creamy. Stir a third of the egg whites into the chocolate mixture. Gently fold in the remaining egg whites together with the flour.<\/li>\n\n\n\n<li><strong>Baking:<\/strong> Pour the mixture into the prepared springform pan and bake on the middle rack for about 50 minutes.<\/li>\n\n\n\n<li><strong>Cooling:<\/strong> Sprinkle the finished cake with a little granulated sugar, turn it out onto a rack and let it cool in the pan.<\/li>\n\n\n\n<li><strong>Filling:<\/strong> Remove the cooled cake from the pan and cut it in half horizontally. Warm the apricot jam and stir until smooth. Spread the bottom layer with about 3 tbsp jam, place the second layer on top and coat the whole torte with the remaining jam.<\/li>\n\n\n\n<li><strong>Glaze:<\/strong> For the glaze, bring the water and sugar to the boil and simmer for about 1 minute. Remove from the heat and dissolve the chopped couverture in it. Let the glaze cool a little, then pour it over the torte and smooth it with a palette knife.<\/li>\n\n\n\n<li><strong>Chilling:<\/strong> Chill the torte for at least 3 hours.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sabine's Tip<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Patience pays off with Sachertorte. If possible, let it rest overnight. The next day the flavours have come together beautifully and the torte tastes even moister and more rounded. And the apricot jam should be a really good one \u2013 it makes a clear difference in taste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Makes 12 slices.<\/p>\n\n\n\n<div style=\"margin-top:24px;text-align:center;\">\n<a href=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/sacher-torte.pdf\" download style=\"display:inline-block;background:#1B6770;color:#F6EEDF;padding:12px 26px;border-radius:6px;text-decoration:none;font-weight:600;letter-spacing:0.02em;\">Download recipe as PDF<\/a>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/\">\u2190 Back to Sabines Bakeaway \u2013 all recipes, prices and ordering<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Die Sacher-Torte geh\u00f6rt f\u00fcr mich zu den Klassikern, bei denen es auf die richtigen Zutaten und ein bisschen Geduld ankommt. Da wir hier in Mexiko bisher noch keine frischen Marillen bekommen haben, bereiten wir unsere Marillenmarmelade diesmal aus getrockneten Marillen selbst zu. Das funktioniert wunderbar und gibt der Torte eine besonders intensive Fruchtnote. Zutaten F\u00fcr &#8230; <a title=\"Viennese Sachertorte\" class=\"read-more\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/sachertorte\/\" aria-label=\"Read more about Wiener Sachertorte\">Read more<\/a><\/p>","protected":false},"author":1,"featured_media":2356,"parent":973,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_38049418078005200_1282801334912044":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"class_list":["post-2499","page","type-page","status-publish","has-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wiener Sachertorte<\/title>\n<meta name=\"description\" content=\"Die Sachertorte ist ein kompakter, saftiger Schokoladenkuchen mit einer feinen Schicht Marillenmarmelade und einem gl\u00e4nzenden \u00dcberzug aus dunkler Schokolade. Das Zusammenspiel aus herber Schokolade und fruchtiger Marille macht ihren ganz besonderen Geschmack aus. Klassisch wird sie mit einem Klecks unges\u00fc\u00dfter Schlagsahne serviert.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/sachertorte\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wiener Sachertorte\" \/>\n<meta property=\"og:description\" content=\"Die Sachertorte ist ein kompakter, saftiger Schokoladenkuchen mit einer feinen Schicht Marillenmarmelade und einem gl\u00e4nzenden \u00dcberzug aus dunkler Schokolade. Das Zusammenspiel aus herber Schokolade und fruchtiger Marille macht ihren ganz besonderen Geschmack aus. 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