{"id":3307,"date":"2024-09-30T10:51:53","date_gmt":"2024-09-30T10:51:53","guid":{"rendered":"https:\/\/new.baixas.es\/sacher-cake-recipe\/"},"modified":"2026-09-10T11:15:55","modified_gmt":"2026-09-10T11:15:55","slug":"sacher-cake-recipe","status":"publish","type":"post","link":"https:\/\/new.baixas.es\/en\/sacher-cake-recipe\/","title":{"rendered":"Sacher Cake Recipe"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Introduction<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">The<strong> Past\u00eds <a href=\"https:\/\/new.baixas.es\/pastisseria-barcelona\/formats-grans\/sacher\/\">Sacher<\/a><\/strong> is a pastry classic that combines an exquisite chocolate gingerbread with a soft apricot jam and a sparkling bath. A Baixas , we want to share this recipe with you so you can enjoy this dessert at home. Follow in our footsteps and surprise your guests with a delicious chocolate flavor!  <\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Receta Tarta Sacher (Past\u00eds Sacher) | Baixas Barcelona\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/4CdqYkUIpCE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">Sacher of Baixas Barcelona<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients for the Sacher Cake<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Iron<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Glazing sugar: 600 g<\/li>\n\n\n\n<li>Butter: 1900 g<\/li>\n\n\n\n<li>Egg yolks: 1700 g<\/li>\n\n\n\n<li>Egg whites: 2650 g<\/li>\n\n\n\n<li>Sugar: 2400 g<\/li>\n\n\n\n<li>Loose flour: 1850 g<\/li>\n\n\n\n<li>Booster: 50 g<\/li>\n\n\n\n<li>Satillia chocolate: 1900 g<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>For the Apricot Jam<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Coating<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Cream (35%): 900 g<\/li>\n\n\n\n<li>Water: 660 g<\/li>\n\n\n\n<li>Neutral gloss: 2700 g<\/li>\n\n\n\n<li>Satillia chocolate (62%): 2400 g<\/li>\n\n\n\n<li>Gelatin sheets: 12<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Preparation and Procedure<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Preparation of the Iron<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Mix butter and icing sugar: With the spatula, mix the butter and icing sugar until you get a homogeneous mixture.<\/li>\n\n\n\n<li>Add yolks: Incorporate the yolks little by little, mixing well.<\/li>\n\n\n\n<li>Add chocolate: Add the chocolate by hand until the mixture has a bright color, similar to a ganache.<\/li>\n\n\n\n<li>Beat the egg whites: Beat the egg whites with the sugar until you get firm peaks.<\/li>\n\n\n\n<li>Balance textures: Add some meringue to balance the textures.<\/li>\n\n\n\n<li>Incorporate the egg whites: Add the egg whites in two parts, mixing gently.<\/li>\n\n\n\n<li>Add flour: Add the flour little by little, integrating each addition well.<\/li>\n\n\n\n<li>Baking: At the end of baking, turn the cake so that it cooks evenly.<\/li>\n<\/ol>\n\n<figure class=\"wp-block-image alignleft size-large\"><img decoding=\"async\" src=\"https:\/\/new.baixas.es\/wp-content\/uploads\/2026\/09\/Captura-de-pantalla-2024-09-27-a-las-10.14.23-1024x726-1.png\" alt=\"\" class=\"wp-image-3671\"\/><\/figure>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Preparation of Apricot Jam<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Coating preparation<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li><strong>Boil ingredients<\/strong> : in a saucepan, boil the water and the cream.<\/li>\n\n\n\n<li><strong>Hydrate gelatin<\/strong>: hydrate the gelatin in cold water.<\/li>\n\n\n\n<li><strong>Add gelatin <\/strong>: add the gelatin to the hot cream mixture and pour in three parts over the chocolate.<\/li>\n\n\n\n<li><strong>Add shine<\/strong>: Incorporate the neutral shine and use a blender to achieve a homogeneous mixture.<\/li>\n<\/ol>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/new.baixas.es\/wp-content\/uploads\/2026\/09\/Captura-de-pantalla-2024-09-27-a-las-09.32.44-1024x544-1.png\" alt=\"\" class=\"wp-image-3672\"\/><\/figure>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Decoration<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">Serve the<strong> <a href=\"https:\/\/new.baixas.es\/pastisseria-barcelona\/individuals-pastisseria\/sacher-individual\/\">Sacher <\/a>Cake<\/strong> decorated with some grated chocolate or wild fruits for an extra touch. Enjoy this delicious dessert! <\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/new.baixas.es\/wp-content\/uploads\/2026\/09\/Captura-de-pantalla-2024-09-27-a-las-09.34.39-1024x581-1.png\" alt=\"\" class=\"wp-image-3673\"\/><\/figure>\n\n<p class=\"wp-block-paragraph\">The <strong>Sacher Cake<\/strong> is a perfect choice for any celebration. In <a href=\"https:\/\/new.baixas.es\/en\/\">Baixas <\/a>, the <a href=\"https:\/\/new.baixas.es\/en\/pastry-barcelona\/\">Patisserie of Barcelona<\/a> , we are committed to offering you the best recipes so that you can delight your loved ones with irresistible flavors. Don&#8217;t forget to visit our blog for more recipes and baking tips.   Cheers!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Introduction The Past\u00eds Sacher is a pastry classic that combines an exquisite chocolate gingerbread with a soft apricot jam and a sparkling bath. A Baixas , we want to share this recipe with you so you can enjoy this dessert at home. Follow in our footsteps and surprise your guests with a delicious chocolate flavor! [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3214,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[479],"tags":[],"class_list":["post-3307","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"acf":{"image":null,"schema_json":""},"_links":{"self":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3307","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/comments?post=3307"}],"version-history":[{"count":1,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3307\/revisions"}],"predecessor-version":[{"id":3421,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3307\/revisions\/3421"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media\/3214"}],"wp:attachment":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media?parent=3307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/categories?post=3307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/tags?post=3307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}