Sacher roulade: Easier than cake

Tjaša Vede and Blaž Mikuljan (We both cook): “If you feel like juicy chocolate cake with jam, you usually have to jump in the carriage and bake it all the way to Vienna. There is the Hotel Sacher, which boasts a legendary cake. Because we are often short on time, we are constantly on the lookout for time-efficient recipes, and so this roulade was created when choosing a shortcut to the Sachertorte.” Recipe from the new book #sladice, which has just been published by Kmečki glas.

Sacher’s roulade

biscuit

  • 200 grams of edible chocolate
  • 150 grams of butter
  • 6 eggs
  • 150 grams of sugar
  • 150 grams of flour

topping

  • 150 grams of edible chocolate
  • 100 ml sweet cream

Additionally

Easy

1. First, make sure the oven is preheated to 180 degrees.

2. Melt the butter and chocolate over a steamer until you get a velvety texture.

3. Separate the eggs and beat the yolks with the sugar and egg white until stiff. Add melted chocolate to the yolks and then to the flour. Finally, gently stir in the egg whites with a spatula. Put the dough in a baking pan lined with baking paper.

4. Place the pan in the oven for 10 to 15 minutes.

5. Once the cookie is baked, wait until it rests slightly, a minute, two, then spread apricot jam thickly on top and roll up tightly. Let the roulade cool down completely to room temperature and then simply cool it down as well.

6. Prepare the topping: Bring the cream to a boil and pour over the crushed chocolate. Stir until a homogeneous mixture is coated with roulade and put back in the fridge where she should wait diligently 2 hours.

Tip: After this time you probably can’t help it, so grab a machete and cut off a nice thick piece of roulade. Don’t forget the whipped cream! Rich biscuits and bold jam combine to create a symphony of flavors worthy of Vienna’s prestigious hotel.
Also read: 6 iconic cakes with recipes to take home

Photo: We cook

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