Today my friend from
group 4 follows the final practice, the menu today is ala carte 1, and today I
am in the pastry section. My CDP at pastry are Nisa and Gunawan. as for the
food coming out to the restaurant are :
APPETIZER
SALADE NICOISE (10 pack)
RUJAK BUAH (10 pack)
THAI CHICKEN SALAD (10 pack)
SOUP
JAPANESE CLEAR SOUP (15 pack)
PURE OF PUMPKIN SOUP (15 pack)
MAIN COURSE
TORI NO TERIYAKI (17 pack)
GRILL CHOP LAMB STEAK (7 pack)
MOULLES MARINIER (6 pack)
DESSERT
RICE PUDDING (10 pack)
BUBUH INJIN (10 pack)
SACHERTORTE (10 pack)
GREAT FOR SHARING
ONION RING (3 pack)
PIZZA (3 pack)
MONTE CRISTO SENDWICH (2 pack)
REUBEN SENDWICH (2 pack)
Today I made Sachertorte Cake again, I have explained the material and how to
make sachertorte in my previous post, so you can visit my previous post which
discuss about it. and this time I will only share about the history of
sachertorte cake.
Sachertorte Cake History :
1832 – The Sachertorte
was created by pastry chef Franz Sacher (1816-1907) in 1832 for Prince Clemens
Lothar Wensel Metternich (1773-1859) of Austria, the Austrian State Chancellor. The prince enjoyed
trying new dishes and ordered the chef to create a new cake. Orders were
sent to the kitchens where it was instant pandemonium. The head chef was
sick and the team of cooks in the kitchen had no idea what to prepare.
Franz Sacher, a 16-year old apprentice cook, rolled up his sleeves and
created this famous chocolate cake with the ingredients that were available.
The Sacher Torte and other recipes made him prosperous, and he operated
several cafes and restaurants.
1876 – In 1876, Franz’s
son, Eduard Sacher, opened a grand hotel called the Hotel Sacher, but it was
Eduard’s dynamic, cigar-smoking wife, Anna, who turned it into one of Europe’s
greatest hostelries where the aristocracy and diplomats would meet. After
Eduard’s death his widow, Anna Sacher, became manager. Under her rule,
the hotel became one of the finest hotels in the world, where the aristocracy
and diplomats would meet, and by the time of her death in 1930 it was a
national institution.
1965 – For some unknown
reason (date unknown), Franz Sacher Jr., a son of Eduard and his wife Anna,
later sold his original recipe to Demel’s, a fancy coffee cafon the Kohlmarkt,
allowing them to produce a rival torte. Both the Hotel Sacher and the
Demel Patisserie claimed to produce the “original” Sachertorte. These two
world-famous institutions engaged in a lawsuit which lasted for years.
The judgement in 1965 went in favor of Sacher, giving them the right to
the “Original Sacher Torte” while Dehmel had to be satisfied with the “Original
Eduard Sacher Torte”. The main difference between the two recipes is that
in Sacher’s case, the layer of jam is between two layers of the chocolate
sponge, while in Demel’s version the jam is on top of the sponge but under the
chocolate covering.
Source : https://whatscookingamerica.net/History/Cakes/Sachertorte.htm
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