In this masterclass, we will get to know the preparation of a classic Sacher torte step by step, from a perfect chocolate sponge to an elegant chocolate glaze. It will be a practical and educational session in which we will not only make the cake, but also go through every essential detail that determines the final result.
We will begin with making the chocolate sponge, looking at how to prepare and balance the ingredients correctly, what the consistency of the butter and chocolate should be, and how to whisk the eggs properly so the sponge turns out light yet still firm and moist. We will also pay attention to folding in the flour so as not to lose the airiness of the whipped mixture, as well as to the baking temperature and time. We will talk about the most common mistakes, why the sponge collapses, cracks, becomes dry, or bakes unevenly, and how to avoid them.
Then we will turn to the apricot filling, which is one of the most distinctive flavor components of Sacher torte. We will make an aromatic apricot layer, look at its proper consistency, and see how to balance the sweetness with the pronounced chocolate flavor. We will learn how to prepare the filling so it spreads evenly between the sponge layers and retains its flavor and texture.
Once the sponge has cooled, we will move on to assembling the cake. We will learn how to divide the sponge into layers properly, spread the apricot filling evenly, and achieve a beautiful, stable cake shape. We will also discuss why the cake needs to be chilled at certain stages and how resting affects both the structure and the flavor.
In the end, we will make the classic chocolate glaze. We will look at how to achieve a smooth, shiny, and even coating, what the glaze temperature and consistency should be, and how to glaze the cake properly so the surface is beautiful and free of unnecessary marks or streaks.
During the masterclass, we will also share practical pastry tips, how to choose suitable chocolate and apricots, how to work with temperatures correctly, how to store the finished cake, and how to make sure that next time your Sacher turns out just as beautiful and delicious.
By the end of the masterclass, each participant will not only have learned the technique for making Sacher torte and will go home with their own cake, but will also understand why each step matters and will have gained the knowledge needed to make this elegant chocolate classic in their own kitchen.
Masterclass duration 3-3.5h;
Everything is provided, nothing needs to be brought;
Address: Nometņu iela 18, Riga, Studio Tapt (free street parking);
Participation fee 50 EUR;
Group of 8-12 people;
