Uploaded August 2023 | Updated September 2026, 2 weeks ago
Sachertorte Baking Adventure! 🍰😂
Get ready to roll with laughter as I embark on a side-splitting journey to recreate the legendary Viennese delicacy, the Sachertorte! 🎂 Join me in the kitchen for a baking experience like no other, filled with mishaps, giggles, and of course, chocolatey goodness!
In this uproarious video, I take on the challenge of replicating the iconic Sachertorte recipe from the esteemed Hotel Sacher website. From mixing up ingredients to handling tricky chocolate glaze, every step becomes a hilarious escapade. Expect floury mishaps, eggshell surprises, and a frosting fiasco that turns the kitchen into a comedy zone.
And that's not all – while I may not have the finesse of a pastry chef, I've definitely got the enthusiasm! Witness my valiant efforts to rescue my fallen cake layers and my attempts to artfully drizzle that coveted apricot jam. Along the way, I'll share a sprinkle of baking tips (or at least, what not to do) that'll leave you in stitches.
But wait, there's a sweet surprise! Amidst all the laughter and goofs, I finally unveil my finished Sachertorte masterpiece. And who knows? Despite the rollercoaster ride, it might just taste as good as it looks! 🍫✨
Don't miss out on this delightful fusion of baking and comedy – hit that play button, grab your popcorn, and join me on my uproarious Sachertorte adventure. Like, subscribe, and prepare to satisfy your sweet tooth for both humor and dessert! 🍰😆
Original Sachertorte Recipe from Hotel Sacher Website:
INGREDIENTS
Cake
130 g dark couverture chocolate (min. 55% cocoa content)
1Vanilla Pod
150 g softened butter
100g Icing sugar
6 Eggs
100 g Castor sugar
140 g Plain wheat flour
OTHER
Fat and flour for springform
200 g apricot jam
200 g castor sugar
150 g dark couverture chocolate (min. 55% cocoa content)
Unsweetend whipped cream to garnish
____________________________________
Preheat oven to 170°C. Line the base of a springform with baking paper, grease the sides, and dust with a little flour.
Melt couverture over boiling water. Let cool slightly.
Slit vanilla pod lengthwise and scrape out seeds. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear.
Separate the eggs. Whisk the egg yolks into the butter mixture one by one. Now gradually add melted couverture chocolate. Beat the egg whites with the castor sugar until stiff, then place on top of the butter and chocolate mixture. Sift the flour over the mixture, then fold in the flour and beaten egg whites.
Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger's width ajar. Then close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.)
Remove the cake from the oven and loosen the sides of the springform. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely.
Cut the cake in half horizontally. Warm the jam and stir until smooth. Brush the top of both cake halves with the jam and place one on top of the other. Brush the sides with the jam as well.
To make the glaze, put the castor sugar into a saucepan with 125 ml water and boil over high heat for approximately 5 minutes. Take the sugar syrup off the stove and leave to cool a little. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid (see tip below).
____________________________________
Remember to subscribe and hit the notification bell so you never miss another hilarious adventure in the kitchen. Thanks for watching and sharing in the laughter – let's bake up some memories together! 🥳🍰
____________________________________________
🎊 If you would like to support what I do please consider leaving a contribution via PayPal paypal.com/paypalme/ewakasp or buy me a coffee at buymeacoffee.com/ewakasp
🎁 My deepest gratitude to all of my supporters past and present - you help to make all of this possible - thank you!
You can also find me on
instagram.com/officiallyewa
tiktok.com/officiallyewa
💚 Please do Like, Comment, and Share the video, as well as hitting Subscribe and turning on the Notification Bell. This not only helps the channel to grow, but it provides me with invaluable feedback!
#SachertorteBaking #BakingFails #ComedyBaking
Sachertorte Baking Adventure! 🍰😂
Get ready to roll with laughter as I embark on a side-splitting journey to recreate the legendary Viennese delicacy, the Sachertorte! 🎂 Join me in the kitchen for a baking experience like no other, filled with mishaps, giggles, and of course, chocolatey goodness!
In this uproarious video, I take on the challenge of replicating the iconic Sachertorte recipe from the esteemed Hotel Sacher website. From mixing up ingredients to handling tricky chocolate glaze, every step becomes a hilarious escapade. Expect floury mishaps, eggshell surprises, and a frosting fiasco that turns the kitchen into a comedy zone.
And that's not all – while I may not have the finesse of a pastry chef, I've definitely got the enthusiasm! Witness my valiant efforts to rescue my fallen cake layers and my attempts to artfully drizzle that coveted apricot jam. Along the way, I'll share a sprinkle of baking tips (or at least, what not to do) that'll leave you in stitches.
But wait, there's a sweet surprise! Amidst all the laughter and goofs, I finally unveil my finished Sachertorte masterpiece. And who knows? Despite the rollercoaster ride, it might just taste as good as it looks! 🍫✨
Don't miss out on this delightful fusion of baking and comedy – hit that play button, grab your popcorn, and join me on my uproarious Sachertorte adventure. Like, subscribe, and prepare to satisfy your sweet tooth for both humor and dessert! 🍰😆
Original Sachertorte Recipe from Hotel Sacher Website:
INGREDIENTS
Cake
130 g dark couverture chocolate (min. 55% cocoa content)
1Vanilla Pod
150 g softened butter
100g Icing sugar
6 Eggs
100 g Castor sugar
140 g Plain wheat flour
OTHER
Fat and flour for springform
200 g apricot jam
200 g castor sugar
150 g dark couverture chocolate (min. 55% cocoa content)
Unsweetend whipped cream to garnish
____________________________________
Preheat oven to 170°C. Line the base of a springform with baking paper, grease the sides, and dust with a little flour.
Melt couverture over boiling water. Let cool slightly.
Slit vanilla pod lengthwise and scrape out seeds. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear.
Separate the eggs. Whisk the egg yolks into the butter mixture one by one. Now gradually add melted couverture chocolate. Beat the egg whites with the castor sugar until stiff, then place on top of the butter and chocolate mixture. Sift the flour over the mixture, then fold in the flour and beaten egg whites.
Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger's width ajar. Then close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.)
Remove the cake from the oven and loosen the sides of the springform. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely.
Cut the cake in half horizontally. Warm the jam and stir until smooth. Brush the top of both cake halves with the jam and place one on top of the other. Brush the sides with the jam as well.
To make the glaze, put the castor sugar into a saucepan with 125 ml water and boil over high heat for approximately 5 minutes. Take the sugar syrup off the stove and leave to cool a little. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid (see tip below).
____________________________________
Remember to subscribe and hit the notification bell so you never miss another hilarious adventure in the kitchen. Thanks for watching and sharing in the laughter – let's bake up some memories together! 🥳🍰
____________________________________________
🎊 If you would like to support what I do please consider leaving a contribution via PayPal paypal.com/paypalme/ewakasp or buy me a coffee at buymeacoffee.com/ewakasp
🎁 My deepest gratitude to all of my supporters past and present - you help to make all of this possible - thank you!
You can also find me on
instagram.com/officiallyewa
tiktok.com/officiallyewa
💚 Please do Like, Comment, and Share the video, as well as hitting Subscribe and turning on the Notification Bell. This not only helps the channel to grow, but it provides me with invaluable feedback!
#SachertorteBaking #BakingFails #ComedyBaking
