Keke "Sachert" (German Sachertorte) - keke yotchuka ya chokoleti - inapangidwa ndi wotchuka wotchuka Austrian Franz Zaher. Keke ya ku Austria "Sacher" - imodzi mwa anthu otchuka kwambiri padziko lonse la mikate yokoma, yomwe ndi chitsanzo choyambirira cha zakudya za Viennese ndi zikhalidwe zake zachilengedwe. Keke "Sacher", kwenikweni, ndi chokoleti chokoleti chokhala ndi mbali imodzi kapena ziwiri za apricot kupanikizana (kapena confiture), pamwamba ndi mbali zophimba chokoleti. Kutumikira ichi keke ndi kukwapulidwa kirimu. M'mabuku ophikira ku Austria kumayambiriro kwa zaka za XVIII, mungapeze maphikidwe a mikate, monga keke "Sacher" (pakapita nthawi, pali maphikidwe a mikate, yokhala ndi chokoleti chokoleti).
Kubadwa kwa nthano
Kwa nthawi yoyamba, mkatewu unakonzedwa ndi Franz Sacher wa zaka 16 kwa alendo a Mtumiki Wachilendo, a Metternich, mu 1832. Alendo ankakonda mkatewo, koma sanadziwike mwamsanga. Mwana wamkulu wamwamuna wa Franz Zaher Edward (1843-1892), wophunzitsidwa ku sitolo yotchuka ya ku Vienna, Demel, mwanjira ina anasintha njira yoyambirira ya atate wake. Choyamba, keke ya chokokoleti "Sacher" inakonzedwa ndikugulitsidwa ku bungwe la "Demel", ndipo kenako (kuchokera mu 1876) - kale mu malonda a Eduard - hotelo ndi dzina la banja "Sacher". Kuyambira nthawi imeneyo, keke ya Viennese ya "Sacher" yakhala ikudziwika bwino. Ana a Demel ndi Zahera kawiri adagwira nawo milandu pa ufulu wogwiritsira ntchito dzina la malonda "Sake" Sacher ". Cake chodziŵika bwino pakati pa mitundu ya Demeli ndi chosiyana ndi kusiyana kwa Zaherov, koma sikofunikira. Wotchuka ku Russia kuyambira nthawi ya Soviet, keke ya "Prague" ndiyiyi ya "Sacher", kuphatikizapo, pali maphikidwe ena ambiri omwe amapitanso kabuku kake "Sacher" molingana ndi njira komanso njira zophika.
Kodi mukufunikira chiyani pa keke?
Kotero, keke "Sacher", chophimba choyambirira.
Zosakaniza:
- 100 g ya chokoleti chamdima;
- 150 g shuga;
- 150-180 g wa mafuta achilengedwe;
- 150 g ufa wa tirigu mu / s;
- 6 nkhuku mazira;
- Supuni imodzi ya supuni;
- Thumba 1 la ufa wophika;
- 30-40 g wa ufa wa kakao;
- 50 g wa maso a amondi;
- 200 g apricot kupanikizana;
- vanillin;
- 140 g ya chokoleti yakuda;
- Supuni 3-4 za mkaka;
- 10-15 g wa mafuta achilengedwe.
Kukonzekera ma biscuit a keke
Ngati simunapangepo mchere wofanana ndiwo komanso simudziwa kupanga keke yowonjezera, tsatirani malangizo.
- Tidzatenga batala ndi 50 g shuga.
- Chokoleti yathyoka ndi kusungunuka mu madzi osamba, ozizira pang'ono komanso osakanizidwa ndi batala.
- Onjezani ku chisakanizo cha vanillin, cognac ndi kusakaniza mosamala.
- Kupitiliza kusuntha, imodzi ndi imodzi, kuwonjezera mazira a dzira.
- Tiyeni tizisakaniza zosakaniza ndi chosakaniza.
- Maamondi amatsuka khungu ndi nthaka pogwiritsa ntchito blender.
- Zowonjezera (zofunika) ufa wosakaniza ndi ufa wophika ndi kaka.
- Oyera azungu otsekedwa amakhala ndi chosakaniza ndi 100 g shuga mpaka chithovu cholimba chimapezeka.
- Gawo la shuga la puloteni limaikidwa mu chisakanizo cha mafuta a chokoleti, timatsanulira ufa womwewo ndi kaka ndi kuphika ufa, kuwonjezera ma amondi osweka ndi kusakaniza zonse mwaukhondo.
- Tsopano yonjezerani mapuloteni onse a shuga ndikusakanikirana.
- Ikani mtandawo mu mawonekedwe odzola, ochepetseka ndikuuyika mu uvuni, kutentha mpaka pafupifupi 180-200 ° C.
- Tiphika bisake kwa mphindi 40-60.
Kuphika keke
- Wokonzeka kutenga kabotolo kuchokera mu mawonekedwe ndi kuzisiya kwa maola oposa asanu ndi atatu.
- Pambuyo panthawiyi, tidzakhala timadontho ta siponji m'magulu awiri ndikugwiritsira ntchito apuloti apamwamba kwambiri pamwamba ndi kumbali zonse. Konzani icing.
- Chokoleti yathyoka ndipo imasungunuka mu madzi osamba.
- Onjezani mkaka ndikusakaniza bwino.
- Onjezerani batala batala ndi kuyambitsa kachiwiri mpaka zosalala.
- Koperani khungu kwambiri ndipo perekani keke kuchokera pamwamba ndi kumbali.
- Timakongoletsa keke kuchokera pamwamba ndi pulogalamu kapena zolembera pogwiritsa ntchito sitiroko kapena thumba.
- Kutumikira ndi kukwapulidwa kirimu ndi khofi wakuda kapena ndi khofi ya Viennese.