Vienna's Iconic Chocolate Cake

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Tasting History with Max Miller

Tasting History with Max Miller

Күн бұрын

Пікірлер: 3 500
@TastingHistory
@TastingHistory Жыл бұрын
For another Chocolate cake recipe and the history of Birthday cake check out this video: kzbin.info/www/bejne/e3-tk4mdn6uqfJIsi=qzjY4cYtGCD2GAqI Don't forget to Like and Subscribe, and see some of you at the next Book Tour stop! LINKS TO THE TOUR (Reservations required at some events) Oct 19, 7pm ET -- Atlanta/Decatur, GA Eagle Eye Bookshop eagleeyebooks.com/event/2023-10-19 Oct 23, 6:30pm CT -- Chicago/Evanston, IL Bookends and Beginnings www.bookendsandbeginnings.com/event/tasting-history-max-miller
@carpediem5232
@carpediem5232 Жыл бұрын
Great video, but the e at the end of words in German isnt silent. So it's SachertortE, just a tip to instantly improve your pronounciation tenfold.
@beantheirishsetter
@beantheirishsetter Жыл бұрын
Hi Max! Saw you at the BBF (I am the former army aviator who loves your military history videos). I meant to say "Thank you" but got all flustered. So thank you, and I can't wait for your upcoming series!
@bensoncheung2801
@bensoncheung2801 Жыл бұрын
144p 👍
@artulyanoff
@artulyanoff Жыл бұрын
Захер конечно классный торт, но мне всегда больше нравилась его советско-российский вариант Прага (торт). Было бы классно увидеть видео о таком переосмыслении классического десерта)
@user-oj5bw7sl8p
@user-oj5bw7sl8p Жыл бұрын
Please, try cake "Prague", which is like Sacher, but more moist & therefore melting in the mouth.
@juanjuri6127
@juanjuri6127 Жыл бұрын
Gotta love Max visiting Vienna and putting on his best social graces, only to return home and casually mention he cooked a better Sacher cake than the two cafes that claim the original recipe, thus unwittingly declaring war on the Republic of Austria
@viennastgeorge
@viennastgeorge Жыл бұрын
😂😂😂It's awesome, right?!!!
@Scattaminkey
@Scattaminkey Жыл бұрын
The only casualties are the waistlines of those involved. 🤣
@matthewcox7985
@matthewcox7985 Жыл бұрын
@@Scattaminkey Our knees shall buckle, and our belts won't!
@matthewb8229
@matthewb8229 Жыл бұрын
@@matthewcox7985 That, sir, is BRILLIANT!
@joshuakim5240
@joshuakim5240 Жыл бұрын
@@matthewcox7985 "Sir! The pants seems can't take much more until the buttons start snapping!" "Tighten the belt!" "But sir, there's still so much more cake to eat! Tightening the belt will just make it harder to eat mo-" "Have faith in your fellow cake connoisseurs and their appetites! They will endure, and so shall their belts!"
@stephenbradford8524
@stephenbradford8524 Жыл бұрын
Man, the photo of all the people gathered around the book and translating it is so wholesome.
@OlEgSaS32
@OlEgSaS32 Жыл бұрын
it could be a modern renaissance painting
@jerryjantola
@jerryjantola Жыл бұрын
​@@OlEgSaS32 "The Book Translation of Chef Max Miller" by Rembrandt
@mneumayr
@mneumayr Жыл бұрын
And it’s not only translating from German to English. The book is written in Fraktur, a font that that isn’t used or taught since 1940. So hardly anyone here in Austria can read it.
@sifridbassoon
@sifridbassoon Жыл бұрын
and so Austrian
@sifridbassoon
@sifridbassoon Жыл бұрын
Fracktur type face isn't that hard once you get the hang of it. The cursive version is illegible. My college German instructur said it would take her hours to read letters from older family back in Germany. @@mneumayr
@patriciasalem3606
@patriciasalem3606 Жыл бұрын
I made a Sachertorte once for my ex husband's grandfather, who was originally from Vienna and came over during the war. It was one of my greatest compliments as a cook to hear him say, "Mr. Sacher himself couldn't have made such a delicious cake!" I always think of him when I see this scrumptious treat.
@falconeshield
@falconeshield Жыл бұрын
Pls share the recepie ma'am!
@patriciasalem3606
@patriciasalem3606 Жыл бұрын
@@falconeshield It was pre-internet, so it must have been in one of my cookbooks. I'll see if I can find it...
@doranduwang8541
@doranduwang8541 Жыл бұрын
did u find it?@@patriciasalem3606
@RotneybotOfficial
@RotneybotOfficial Жыл бұрын
​@@patriciasalem3606Any luck as of late? 😄
@joanicobrjoaoantonionicola1867
@joanicobrjoaoantonionicola1867 11 ай бұрын
​@@patriciasalem3606did you find the recipe? 😅
@vetteboy1024
@vetteboy1024 Жыл бұрын
“Always have more chocolate than you think you need” -Max Miller This is the most important life advice in history
@alperry02
@alperry02 Жыл бұрын
Sage advice
@marleneclough3173
@marleneclough3173 Жыл бұрын
100%
@scorpioninpink
@scorpioninpink Жыл бұрын
That's also applicable for garlic.
@jimmiemurvin1871
@jimmiemurvin1871 Жыл бұрын
There can NEVER be too much chocolate!
@HappyBeezerStudios
@HappyBeezerStudios Жыл бұрын
Apply chocolate at the amount that is appropriate for the occasion. If the neighbor comes over, yeah, be a bit frugal. If the king visits, better double it. Make it for yourself? How about chocolate without anything else.
@jackoftrades80home
@jackoftrades80home Жыл бұрын
OMG This is my grandmother lost recipe down to the jam. I have been looking for it for years. Thank you Max.
@TastingHistory
@TastingHistory Жыл бұрын
Huzzah! Win
@jackoftrades80home
@jackoftrades80home Жыл бұрын
@@TastingHistory The only difference is that if I remember correctly she used to mix the chocolate with coffee and not water. Still I will be making her cake very soon. Many thanks
@fugithegreat
@fugithegreat Жыл бұрын
@@jackoftrades80home a mocha glaze would be so good!
@HLBear
@HLBear Жыл бұрын
Yolks for me is "YOwks." The "l" blends in, but it's slightly there in the back of my throat. Instead of the L coming from tongue tip on palette, it's made with the back of my tongue on soft palette. Helpful, I know. 😁
@Luneowl
@Luneowl Жыл бұрын
@@jackoftrades80homeCoffee is often added to chocolate desserts to deepen the richness of the chocolate so I’ll bet that it’s the best sachertorte ever!
@I_Am_SciCurious
@I_Am_SciCurious 7 ай бұрын
I had this as a wedding cake decorated with fresh flowers. The wedding was at an exclusive boutique hotel with a ridiculously luxurious restaurant, and they provided all of the catering. I asked if they could do the cake too. The pastry chef was right on the edge of an “absolutely not” until he heard what we wanted. Turns out his grandmother in Austria sent them an authentic Sacher Torte every Christmas when he lived in Germany. He was so touched and happy. The guy absolutely went to town on that cake and it was so beautiful.
@CaptainRiterraSmith
@CaptainRiterraSmith Жыл бұрын
If you go to Vienna and don't order 4 pastries every meal, you are doing it wrong.
@kathleenhensley5951
@kathleenhensley5951 Жыл бұрын
I gain weight eating bread without butter or olive oil. I'd be on a diet for the rest of my life.
@axelhopfinger533
@axelhopfinger533 Жыл бұрын
@@kathleenhensley5951 The trick is to go to the toilet directly after eating and regurgitate. This way, you can even taste every pastry twice and without bad conscience!
@axelhopfinger533
@axelhopfinger533 Жыл бұрын
If you leave Vienna without having tried every single pastry there is, you've probably angered the pastry gods and given yourself a good excuse to come back for amends!
@ecitraro
@ecitraro Жыл бұрын
@@kathleenhensley5951and it would be worth it.
@janegardener1662
@janegardener1662 Жыл бұрын
@@axelhopfinger533 Apart from being disgusting, this habit leads to loss of tooth enamel.
@RadioYui
@RadioYui Жыл бұрын
Thank you Max for having the valentry to put yourself in the line of duty and trying all those cakes for us in Vienna.
@karenneill9109
@karenneill9109 Жыл бұрын
Such a sacrifice!
@barrymalkin9679
@barrymalkin9679 Жыл бұрын
@@karenneill9109 😥
@barrymalkin9679
@barrymalkin9679 Жыл бұрын
Four+ Franz Sacher mustaches for Max! 🥮
@lizlawley6680
@lizlawley6680 Жыл бұрын
Nice portmanteau word there! Valiance + gallantry.. 🙂
@madimcdonald8708
@madimcdonald8708 Жыл бұрын
I wanted to make the recipe and transcribed it in a google doc so I decided to add it to comments to make it a bit easier if anybody else wanted to try it out too. :) Cake: 150g (10 ½ tbsp, about 5.3oz) bittersweet chocolate (at least 60% cacao) 2 tsp vanilla 150g (10 ½ tbsp) unsalted butter ½ tsp salt 150g (¾ cup) sugar 6 egg yolks 6 egg whites 150g (1 ¼ cups) sifted flour Glaze: 80g (about 3 oz) chocolate* 150g (¾ cup) sugar 115g water (½ cup) Other: About 1 cup (roughly 340g) apricot jam Directions for the cake: 1) Melt chocolate over double boiler 2) Cool slightly, beat in butter until smooth 3) Add egg yolks and beat until combined 4) Add the sugar in thirds and beat for 4-5 minutes once fully added until smooth and light 5) In a separate bowl whip egg whites to stiff peaks 6) Gently and gradually fold in the whipped egg whites until almost no streaks remain 7) Gently fold in the flour about a third at a time until just fully combined 8) Pour batter in a 9” springform pan that has been lined with parchment paper and smooth the top 9) Bake at 350 degrees fahrenheit (175 degrees celsius) for 30 minutes 10) Let cake cool for 10 minutes in pan before inverting on a rack to finish cooling completely Directions for glaze: 1) Melt chocolate the same as before 2) In a separate pot dissolve 150g sugar in ½ cup or about 115 grams of water and bring it to a simmer 3) Add the chocolate to the pot of simmering sugar water and mix until smooth (about 5 minutes). It will separate at first but will eventually come together with enough stirring Directions for Assembly: 1) Warm the apricot jam and pass it through a sieve to ensure it is smooth and spreadable 2) Slice the cake in half and spread half the jam on one of the halves before stacking the other half on top 3) Spread the remaining jam on the top layer of the cake 4) Pour over and carefully spread the chocolate glaze on top of the layered cake after it comes together Serve with unsweetened whipped cream and enjoy :) * I couldn't find an equivalent for tablespoons of chocolate that made sense, so instead I opted to add ounces as many baking chocolate bars are sold in amounts listed in ounces
@aquuadya
@aquuadya Жыл бұрын
Thank you so much!!!
@capuchinosofia4771
@capuchinosofia4771 11 ай бұрын
amazing, truly, thank you!!
@Yelena182
@Yelena182 10 ай бұрын
Thanks 🙏
@mymai5859
@mymai5859 10 ай бұрын
Much appreciated 💜
@phaedrussmith1949
@phaedrussmith1949 9 ай бұрын
Whoa. I have those ingredients right now.
@luisaloveshoney8
@luisaloveshoney8 Жыл бұрын
As a viennese person I don’t like Sachertorte that much, because like you said it’s often just too dry. However my grandma makes the best Sacherschnitten! So basically Sachertorte in the shape of brownies. I believe she adds some ground hazelnuts to the dough and a lot of selfmade jam under the chocolate glaze, which makes it juicer. I love her variation, she must use a similar recipe to yours because it’s not dry at all. And for Easter she makes Sachertorte in the shape of a lamb :)
@garywait3231
@garywait3231 Жыл бұрын
Yes, I, too, prefer your version, but since I can no longer eat nuts, I add a little Fra Angelico sometimes.
@Techelettt
@Techelettt Жыл бұрын
Yeah…he slice I had in Vienna left me longing for a good dessert!
@AlexanderLittlebears
@AlexanderLittlebears Жыл бұрын
Did you notice that in that book Austrian cuisine was considered part of south German cuisine? That's because Austria is German. Starting from its birth, which occurred through the Bavarian colonization of previously Slavic lands, Austria was always part of the Kingdom of Germany until the end of the Holy Roman Empire in 1806. And even after that it continued to be part of the German Confederation. Any objection based on the weakness of these state entities is invalid, since it is only evidence of the political weakness of Germany, certainly not of its non-existence. Continuing, even after the foundation of the German Empire, the Austrian emperor himself continued undaunted to consider himself a German prince, given that Austria's failure to enter the unitary German state was certainly not due to a non-Germanness of Austria itself, but rather to the presence also of vast non-German areas within the empire, areas which, remember, all separated from Austria. And in fact, once the war was over, everyone thought that, since these regions had gone their own way, there was no longer any reason to remain separated from the rest of the Germans. It was the victorious allies, that is, Austria's enemies themselves, who prevented it. Therefore the very idea of ​​Austria as an independent nation is a ridiculous invention of Austria's enemies, which has no historical or ethnic justification, but which was only useful to them to maintain their domination. The only reason why Austrians developed a separate identity is to distance themselves from what they perceived as Nazi ideals. But: 1) the problematic aspects of Nazism don’t include pan-Germanism, which was supported even by many interwar socialists; 2) it’s an irrational reaction not based on actual facts.
@StupidBoots
@StupidBoots Жыл бұрын
Would she be willing to share her recipe? I am an American living in Graz, and I love everything about Sachertorte except how dry it usually is (I do think it ironic that the version by that major chain cake shop in Vienna is far superior to Cafe Sacher's).
@byjynydjshsnny2430
@byjynydjshsnny2430 Жыл бұрын
@@AlexanderLittlebears What kingdom of Germany? The HRE was lead by Austria. I dont think you understand any of this. the german nation state and its identity is new not anything else.
@anayelisoria37
@anayelisoria37 Жыл бұрын
My best friend, who is a professional pastry chef, made me a Sacher cake on my birthday some years ago, she knows I'm an absolute fan of chocolate and she made it all from scratch for me, it still to this day THE BEST CAKE I'VE EVER HAD, Thank you so much for remind me of it!
@lulumoon6942
@lulumoon6942 7 ай бұрын
That's love!
@samuel_m84
@samuel_m84 Жыл бұрын
The best Sachertorte, I have eaten is handmade by my mother. And the cake is never dry, but deliciously soft. The combination of chocolate, apricote jam and cake is pure heaven. Advise from an Austrian, make yourself a Sachertorte, you won’t regret it. Greetings from Vienna 🇦🇹😊
@ingridferg9779
@ingridferg9779 10 ай бұрын
Amen I lived in Wien for 2 years. Ate Sachertorte at the hotel. Came home to South Africa and got married. My sister made Sachertorte for my wedding and it was amazing. Nothing beats fresh, homemade cake!
@Ellisepha
@Ellisepha 7 ай бұрын
Yeah I was gonna say, Sachertorte isn't supposed to be dry! I'd rather describe it as dense, if that makes sense?
@salsadip7453
@salsadip7453 5 ай бұрын
Und nur mit manner Schokolade! ❤
@seb-astian-design
@seb-astian-design 3 ай бұрын
yess!! haha
@karowolkenschaufler7659
@karowolkenschaufler7659 Жыл бұрын
I absolutely love the idea that max collects viewers all over the world and can go on exploration tours all over the world always having translators...
@snowstrobe
@snowstrobe Жыл бұрын
As a poor student in uni, a colleague, who had rich parents, would come to mine once a week and bring two slices of sachertorte and I'd make some strong coffee. It was one of my rare treats which I am reminded of every time I see this in a cafe.
@bluesoulsearcher5424
@bluesoulsearcher5424 Жыл бұрын
That’s lovely 😊
@lulumoon6942
@lulumoon6942 7 ай бұрын
Such kindness during tight times are extra delicious. 😍
@G.Sebastian
@G.Sebastian Жыл бұрын
I also heard rumours, that they kept the typical dryness until today - which could be easily be overcome with modern ingredients - was because of the worldwide shipping. Since they mostly ship der cakes, they had to make sure, they arrive well and in a similar condition as in the Cafe. By keeping it dry, it took much longer to get rotten and arrived in a more "fresh" condition. And after living in vienna for about five years, I can say: the best Sacher cakes are the ones, that don´t claim to be the original. Also for another austrian themed dessert-video: Salzburger Nockerl.
@salsadip7453
@salsadip7453 5 ай бұрын
I think the og version is tasty I take a slice home and let it sit in the fridge overnight, makes it less dry and more saturated (idk if that’s the right word, non native English speaker) and ofc whipped cream with it
@plantland7205
@plantland7205 Жыл бұрын
I am Austrian and while I don't live in Vienna, I had many Sachertorten in my life bacause you can get it pretty much at every cafe. Your description of the Hotel Sacher Sachertorte sounded exactly how I would describe the typical "bad" Sachertorte.
@lizlawley6680
@lizlawley6680 Жыл бұрын
🤭😂
@oldfrend
@oldfrend Жыл бұрын
how would you describe a 'good' one?
@sazji
@sazji Жыл бұрын
I had that hotel one and found it kind of dry, a little too sweet and definitely not decadent. I was underwhelmed.
@DanielCoffey67
@DanielCoffey67 Жыл бұрын
So the "originals" are really just for the Tourists and everyone else makes their own (or has something else I assume)?
@chezmoi42
@chezmoi42 Жыл бұрын
@@sazji * sigh * I lived in Seattle during the days of Pacific Dessert Company, and found their Chocolate Decadence cake to be the ultimate choc dessert. We moved in '92, and they closed ten years later. I see, in searching for the recipe, that Chef John has what looks like the closest approximation. If I bake again, I may try it.
@guinfort
@guinfort Жыл бұрын
My grandparents brought us a sacher torte one year for the holidays when I was maybe 8. The leftover box became 8 yo mes treasure box and still holds all my tiny treasures. Since then, my grandma made it every year (a version with toasted ground hazelnuts) she passed on Friday so this video was a nice little surprise.
@marnieburton2943
@marnieburton2943 Жыл бұрын
Thank you for sharing such beautiful memories ❤ how lovely Also sorry for your loss💗
@karlajaeger2082
@karlajaeger2082 Жыл бұрын
My grandma gave me a sacher torte. I did the same as you. It's full of keepsakes.
@nintendonut100
@nintendonut100 Жыл бұрын
A lovely memory. I'm sorry for your loss.
@jojomojo9823
@jojomojo9823 Жыл бұрын
Toasted ground hazelnuts and chocolate = Nutella!
@polarbearsaysyummy5845
@polarbearsaysyummy5845 Жыл бұрын
R.I.P. Grandma
@breakaleg10
@breakaleg10 Жыл бұрын
First time I'm commenting here, with a tale about my mother's experience with this delicious cake. My mum and dad were in Austria in 1971, years before I was born. My dad was from Austria so he wanted to show his Swedish girlfriend to his parents. Among the things she got to eat was this cake from the hotel where it was baked. My mum wanted a slice to bring home to her parents so they made a little packet for her. All went well as they made their way back to Sweden, until they came to the Swedish border customs. You see, the Swedish board for agriculture at the time wanted to know ALL ingredients in the cake, and Hotel Sacher has a recipe which is top secret. They went back and forth on this matter for four weeks, with the poor cake frozen at the customs. When they got to bring it home it was stale and old, but still rather tasty.
@evamoor2377
@evamoor2377 Жыл бұрын
I graduated as a pastry chef in Budapest in 2021, and Sachertorte was one of the things we had to bake during the final exams. We only applied one layer of jam and the chocolate glaze had a slightly different composition, but otherwise it was the same recipe. Fascinating to see how history carries on. Great video as always!
@oldfrend
@oldfrend Жыл бұрын
did yours turn out like the famous cakes or more like max's?
@richardbrennan8910
@richardbrennan8910 Жыл бұрын
NOW... Max needs to go to Budapest, and learn the history of (and sample!) Dobos Torte... (the one with the hard caramel float on top!) József Dobos was the first to use chocolate buttercream in a dessert.
@riffrff
@riffrff Жыл бұрын
@@richardbrennan8910 I'd trade the Dobos torta with an Eszterhazi any day, but Budapest is definitely a great city for desserts!
@evamoor2377
@evamoor2377 Жыл бұрын
@@oldfrend It was dense for sure, but nowhere near dry, so I'd say it was closer to Max's results. Far be it from me to think I have the right to say how to bake Sachertorte, but in my (admittedly limited) experience it should never be dry, because of the fat we introduce to the batter (in the form of butter). So considering the way I have learned it, it should be more like his version, and not how he got it in Vienna, crazy as it sounds.
@HappyBeezerStudios
@HappyBeezerStudios Жыл бұрын
I'm no chef and I don't have pastry hands, but my yeast dough turns out pretty well. And now I have to visit Budapest to get the real authentic hungarian pastry. Or the cuisine in general.
@milicamaelissazivanovic
@milicamaelissazivanovic Жыл бұрын
Honestly - Austria deserves its own series of videos. There are so many delicious cakes and cookies, not to mention the soups and boiled dishes with meat. Amazing video, thanks for the info!
@racussa444
@racussa444 Жыл бұрын
I would go for Apfelstrudel and Buchteln mit Vanillesauce ;-)
@milicamaelissazivanovic
@milicamaelissazivanovic Жыл бұрын
@@racussa444 💯💯
@chrisbeer5685
@chrisbeer5685 Жыл бұрын
Kaiserschmarrn would be a cool one, and it also comes with an origin story.
@bedetteb1111
@bedetteb1111 11 ай бұрын
Austrian goulash is extraordinarily delicious. I as in vienna for a week and ate it every day…. Yum
@lulumoon6942
@lulumoon6942 7 ай бұрын
Yes!
@Augustus_Imperator
@Augustus_Imperator Жыл бұрын
unsweetened whipped cream with pastries and cakes is so underrated
@nintendonut100
@nintendonut100 Жыл бұрын
It's much better by far than sweetened whipped cream with them, which just results in far too much sweetness.
@animula6908
@animula6908 Жыл бұрын
I’m a fan of a cold glass of milk with them, which is a similar concept
@yvonnemccullaghward361
@yvonnemccullaghward361 Жыл бұрын
Not by me!!
@irishcajun85
@irishcajun85 Жыл бұрын
⁠@@animula6908I always have a glass of cold milk with my dessert. 🤤
@jackbits6397
@jackbits6397 Жыл бұрын
I usually have a warm glass of maple syrup with all my desserts.
@dorothy4218
@dorothy4218 Жыл бұрын
I am from Vienna, and while I certainly prefer getting this cake from other cafes in the city than from the house Sacher, it is important to keep in mind that their claimed "original" recipe is created for preservation I am sure. The super thick chocolate crust rather than a traditional smooth coating gives stability, and the cake itself is rather dry so it doesn't become soggy. I am not sure if this is for accommodating the tourists taking the Sacher OG cakes as a souvenir to their homecountry, but I remember that they preserve for quite long. I don't think this has been confirmed by Sacher itself, but my social circle agrees that there must be a reason that their cake version is so different from other Austrian establishments. So, I am sure your home-baked version is very enjoyable! :) Love your videos
@Atztec1
@Atztec1 Жыл бұрын
House Sacher has an Option for Delivery - i think its even World Wide, so they have to be self preserveable. I doubt that they have the Recipe for the Original, maybe its lost for ever, maybe it's still in the Family of Franz Sacher, who knows. Sadly the Sachertorte isn't a Trademark, so everyone can use it, as they see fit.
@Lollygagger-k4p
@Lollygagger-k4p Жыл бұрын
I agree. I found the original Sacher rather like a cheesecake in texture and it left a "sticky" palate, to be honest, rather than a moist tender chocolate batter type.
@Rena.anerev
@Rena.anerev Жыл бұрын
I agree, no one here likes the Sachertorte from hotel Sacher. Every simple homemade Sachertorte is better 😅
@beth12svist
@beth12svist Жыл бұрын
​​@@Atztec1 Hey, as a Czech I'm glad it's not a trademark because it means I can have a pretty good version in a café right here. And it means anyone can have a good version if they choose to instead of going "they changed the recipe and now it sucks and we'll never experience a good Sachertorte ever again!" As only too often happens with trademarked food products.
@Atztec1
@Atztec1 Жыл бұрын
@@beth12svist Trademarked Sacher Torte would be better, so they Family could adverdise with it for beeing the original one and you and everbody else can still make the recipe and sell it under a different name, like the viennese Schnitzel can only be called like that if its the right meat, every other schnitzel needs to be called different. (Dont know how its spelled in english, in german its "Schnitzel wiener art"
@the_tunez
@the_tunez Жыл бұрын
This is hands down the best channel about the history of food I've ever seen, I'm glad to live in a timeline where this exists. Your work is simply impecable, Max! Love it with all my heart!!
@TastingHistory
@TastingHistory Жыл бұрын
Thank you!
@HerLadyship1800
@HerLadyship1800 Жыл бұрын
Congratulations on approaching two million subscribers! It's been so great to watch your channel grow.
@JBBost
@JBBost Жыл бұрын
The cream rises to the top -- er, chocolate cake
@corvid...
@corvid... Жыл бұрын
So very well-deserved for this channel... I like to say that I am a big fan of history. I am a big fan of food. I am a HUGE fan of Max
@elis7081
@elis7081 Жыл бұрын
Watched his videos for a while now, thanks for reminding me I'm not subbed! 🍻
@daftwulli6145
@daftwulli6145 Жыл бұрын
@@corvid... yea it is wild the growth he had, seems like yesterday he had 50k in his old kitchen talking about butterbeer from the tudor age. And not just the subs every video has like 500k to a million viewers, some very wel over a million.
@SewardWriter
@SewardWriter Жыл бұрын
​@@daftwulli6145I mean, he IS Prince Charming in the flesh. You can expect meteoric rise from a literal Disney prince. 💖
@RyllenKriel
@RyllenKriel Жыл бұрын
Max, thank you for your selfless sacrifices in the pursuit of knowledge. Ordering four desserts per meal in Austria must have been a terrible fate to endure. I am glad you survived the ordeal! I appreciated the history lesson as well. The Austrian Supreme Court Sacher case was the first attempt at true torte reform.
@sheilam4964
@sheilam4964 Жыл бұрын
@RyllwnKriel - good one. 😆
@garywait3231
@garywait3231 Жыл бұрын
🥰😉
@irenethomas6762
@irenethomas6762 Ай бұрын
😂
@Astrophysikus
@Astrophysikus Жыл бұрын
I have been living in Vienna for well over a decade now, and I learned quite a lot! Also, your German pronunciation of all the terms is pretty much spot on, with one exception: we actually do pronounce the final e in Sachertorte.
@Boodlums
@Boodlums Жыл бұрын
@Astrophysikus how exactly is that e pronounced?
@jennifer1329
@jennifer1329 Жыл бұрын
@@Boodlums Same as the other e in the word.
@MedusaMrigesh
@MedusaMrigesh Жыл бұрын
Like a short 'eh' sound (not like the '-ay' diphthong that is used at the end of English words like say or hey)
@SmokeyBCN
@SmokeyBCN Жыл бұрын
spot on except Sachertorte itself... he kept saying Zohchertort
@HenryLoenwind
@HenryLoenwind Жыл бұрын
@@BoodlumsIt's a schwa, which is also the most common sound in the English language. The schwa is what you get if you stress and pronounce a vowel so little that it nearly, but not completely (the "o" in completely usually goes schwa), disappears. Sadly, it has no written form, but instead, people write the vowel they'd use if they were comically overpronouncing the word. Also, it is "tor-te". No "rt" sound in there.
@Jhud69
@Jhud69 Жыл бұрын
If you're ever in Poland for a food history investigation reason (or just visiting), go to restaurant called Epoka. The owner/main chef is a food history buff and the restaurant is themed around old Polish recipes (though with a modern twist).
@MossyMozart
@MossyMozart Жыл бұрын
@Jhud69 - Yes!
@sarahrosen4985
@sarahrosen4985 Жыл бұрын
Which city?
@joshschneider9766
@joshschneider9766 Жыл бұрын
What city is it in 😊
@pattheplanter
@pattheplanter Жыл бұрын
@@sarahrosen4985 Warsaw.
@Metalhammer1993
@Metalhammer1993 Жыл бұрын
Don't leave us hanging. Where in poland is it?
@Blue_Grass_Girl
@Blue_Grass_Girl Жыл бұрын
Living in Vienna, the best Sacher Torte you can get is in the small bakeries, where they use their own (usually great-grandma's) recipe. As you noticed yourself by making your own 🙂At the Cafe Sacher the Torte is seldom fresh these days - they freeze it - and that makes it dry and the coverture hard.
@rachicolate
@rachicolate Жыл бұрын
For the yolk pronunciation-I think either is fine, it just depends on your region/accent. Imo one of the hardest aspects of English is not just how inconsistent our pronunciation rules are, but how much they can vary from place to place. I imagine it’s especially tricky for a German speaker, since it’s one of those languages where every single letter gets pronounced
@MrDorn123
@MrDorn123 Жыл бұрын
I doubt German is a language that pronounces every letter, but english's varying accents do make it hard to understand sometimes. Might be easier to speak english in bavaria and german, french or something else in scotland...
@TheShicksinator
@TheShicksinator Жыл бұрын
​@@MrDorn123having learned German, no seriously, every letter is always pronounced. If there's a dialect with a different pronunciation, it also spells it differently.
@MrDorn123
@MrDorn123 Жыл бұрын
@@TheShicksinator What about the "h" in Thron? Or after a vowel like in Sarah or Rahm? Or the "e" in the village "Laer" (which is pronounced like "Lar")?
@nonai7897
@nonai7897 Жыл бұрын
Arent the r's at the end of words not pronounces like the British do? Not that I would know, I just know some of their words like papier (paper) or schnauzer its not pronounced.
@RobFeldkamp
@RobFeldkamp Жыл бұрын
@@MrDorn123 Sarah is Hebrew loanword, Laer is a diphtong, Thron is probably related to the archaiac letter Thorn. Not very modern German. But your point remains valid.
@kenlaird229
@kenlaird229 Жыл бұрын
That smile and little finger he puts up when he declares his cake the best absolutely warms my heart. Like he's whispering a secret, but to all the viewers.
@BluuBird2
@BluuBird2 Жыл бұрын
Thank you for dedicating a whole video to one of our staple desserts here in Austria
@danielkaragic7057
@danielkaragic7057 Жыл бұрын
Oh ja! : )
@usagi18
@usagi18 Жыл бұрын
uuuuhhh... thanks! will do!
@beth12svist
@beth12svist Жыл бұрын
Same here in Czech with "šlehačka" - although technically the liquid version is sold as "smetana na šlehání". Rather obviously, we were part of one country once upon a time. 😅
@joshschneider9766
@joshschneider9766 Жыл бұрын
Haha schlagober is fun to say and it's definitely delicious.
@StonedtotheBones13
@StonedtotheBones13 Жыл бұрын
... kinda wanna suggest adding coffee to the batter or glaze now, but that would be even farther from sachertorte
@verdecillo9940
@verdecillo9940 Жыл бұрын
Great video as always. Besides being a lover of historical recipes, I happen to also be a linguist, and regarding your comments at 5:00- the English word "yolk" is (in the General American dialect) traditionally pronounced /joʊk/ (and is therefore homophonous with the unrelated word "yoke"). With that being said, a pronunciation of the word as /joʊlk/ or /jɔlk/ (i.e. saying the 'l' sound) is possible in some dialects/sociolects. It tends to be common only among younger speakers (and by "younger" I mean people under 40 years old or so). This is actually an example of a gradual trend that can be observed in the evolution of our language- orthographic/etymological pronunciation slowly becoming common (that is, saying a word the way it is written, even though the spelling may only indicate the way the word was pronounced in a previous historical stage of the language). The same phenomenon can be observed/heard with the similar word "folk" which is traditionally pronounced /foʊk/ (as if it were spelled "foke"), and should therefore rhyme with "yolk." Indeed, with "folk," the trend has already spread further than with "yolk"- more and more speakers (even older people) now say it as /foʊlk/ or /fɔlk/, even though this pronunciation was only common several centuries ago- in the Old English and Middle English eras- when English pronunciation was closer to its Germanic roots. (compare to modern German "Volk," with a similar pronunciation and meaning). Another example (which, being a food is also particularly relevant to you, Max) is "almond," which is traditionally pronounced /'ɑ.mənd/ (without the 'l' sound), but is often now pronounced as /'ɑl.mənd/ (with the 'l' sound) by a great many speakers (and not at all considered strange). Another which I believe is still in the initial stages of change is "salmon," traditionally pronounced /'sæ.mən/, but now just beginning to be pronounced as /'sæl.mən/ by some speakers (mostly young people), but this one is sometimes considered "odd" when heard by others who are not accustomed to the orthographic pronunciation. The list can go on and on, but it is a natural part of language- all languages evolve and change over time- so who knows? Maybe some day in the near or distant future people will start saying the word "walk" as /wɑlk/ and "talk" as /tɑlk/.
@y33t23
@y33t23 Жыл бұрын
fun fact: Schlagobers is just the normal Austrian word for whipped cream, it's not unique to the Sachertorte but rather the general term for whipped cream
@Raptorworld22
@Raptorworld22 Жыл бұрын
I was so confused hearing him mention putting sugar in whipped cream, is that really a common thing? My family just makes it normal.
@SputnikDeb
@SputnikDeb Жыл бұрын
@@Raptorworld22 Whipped cream is almost always sweetened in the US.
@Raptorworld22
@Raptorworld22 Жыл бұрын
@@SputnikDeb I didn't want to assume he was American, but putting sugar in something that doesn't need sugar did sound like a U.S thing.
@keithkannenberg7414
@keithkannenberg7414 Жыл бұрын
My family always called it Schlagsahne. Wonder if that's a German vs. Austrian thing. Or maybe a "your family emigrated 100 years ago" vs. German/Austrian thing.
@transtubular
@transtubular Жыл бұрын
@@Raptorworld22 I dunno...is it really just a US thing or more of a "modern prepackaged thing"? You can make your own whipped cream however you like...but most commonly available brands of ready to go whipped cream is sweetened. Do you have cans of whipped cream that can just spray out instant whipped cream?
@danielmantell3084
@danielmantell3084 Жыл бұрын
Man, I almost want to shed a tear at how good at cooking you've become. I remember in the early days you seemed a little lost around the kitchen. Now you're hitting perfect 10s on pastries? Well done Max, you've done me proud.
@helenorgarycrevonis2022
@helenorgarycrevonis2022 Жыл бұрын
well he is not that proficient, his cover layer of chocolate was truly badly off...
@barbarabrindisi4277
@barbarabrindisi4277 Жыл бұрын
This episode brings back such sweet memories for me. When I was a child in the late 60’s - early ‘70’s my parents took us (5 kids) on a few trips to Europe. We traveled around in a VW van they purchased and stopped in Vienna for hot chocolate at Demels. Thank you for the reminder. Lovely episode.
@123lorajane321
@123lorajane321 Жыл бұрын
Desperate to remove the taste of liver, Max chose a chocolate cake for his next piece! 😂
@dwaynezilla
@dwaynezilla Жыл бұрын
and he de-livered
@moistsquish
@moistsquish Жыл бұрын
​@@dwaynezillabadumTSSS
@besanit
@besanit Жыл бұрын
Actually liver and chocolate sounds like a good combination
@moistsquish
@moistsquish Жыл бұрын
@@besanit WHAT
@MyDemon32
@MyDemon32 Жыл бұрын
​@@besanitew
@aBlackMage
@aBlackMage Жыл бұрын
As a lifelong Viennese, for me this video is by far the most personal of yours yet! I'm glad you seem to have enjoyed your trip, and all things considered you did great on your pronunciation! I was especially impressed with Schlagobers and Metternich's name! Just a small tip for the future, since you seem to be trying to get things as correct as possible: A more accurate pronunciation of Torte would be "tor-teh" in Hochdeutsch, with the Ts morphing more into Ds the more Viennese you get. They're two distinct syllables. I hope this helps in case you cover any more Torten in the future! Regardless of my nitpicking, I loved the video and I agree with your assessment that Original Sachertorte doesn't hold a candle to a great homemade one, or ones made by smaller bakeries/confectioneries!
@Jjudes9665
@Jjudes9665 Жыл бұрын
I used to work here in the UK for a Viennese woman. She’s a direct descendant of Viennese aristocracy and she taught me quite a few recipes ( half the street pops in for a coffee when I make cake!!!) from her homeland, and told me it would almost be an insult to her birthright for her not to be able to bake a Viennese chocolate torte. She’s a wonderful cook, with a tiny but beautiful and immaculate little kitchen in her little home crammed full of antiquities and family history. Every time I would visit there was always chocolate cake and several other pastries/desserts to tempt one’s tastebuds. She’d always insist that if I was in need of food sustenance and hydration I should just help myself. So delightful for a domestic help to be treated to ‘elevenses’ at precisely 11am to a mouthwatering pastry/dessert and an alcoholic beverage like a gin and tonic, Pimm’s or a warming hot toddy (always welcome on a cold winter’s day!) of some kind. I’ve learnt from her that the Viennese not only eat for sustenance but food is to be enjoyed, shared and savoured among friends and loved ones. Every mouthful is made with love and to share such sublimity is a truly wonderful gesture and experience.💞🇬🇧
@aBlackMage
@aBlackMage Жыл бұрын
@@Jjudes9665 What a lovely story, thanks for sharing :)
@handle535
@handle535 Жыл бұрын
Yeah it stuck out to me too as his pronunciation is otherwise (as in all his videos) pretty good. I actually live in a German city ending with -e and my own parents (who aren't German) just can't get their heads around the fact that you need to pronounce the -e in German.
@jenniferstrover1276
@jenniferstrover1276 Жыл бұрын
Thanks for clarifying the pronunciation. I come from an Austro-Hungarian family, but never actually learned German. I do remember my dad and grandma pronouncing the "e" though.
@dididahye3586
@dididahye3586 Жыл бұрын
@judithcrisp6181 What a lovely story!
@aarontan1244
@aarontan1244 Жыл бұрын
If anyone is interested in the recipe in writing form (like I did): Venetian chocolate cake Cake: 10 ½ Tbsp (150g) bittersweet chocolate (> 60%) 2 Tsp vanilla 10 ½ Tbsp unsalted butter ½ Tsp salt ¾ cup (150g) sugar 6 egg yolks 6 egg whites 1 ¼ cup (150g) sifted flour 1 cup apricot jam Chocolate glaze: 80g chocolate ¾ cup (150g) sugar To do: 1. Melt chocolate over double boiler 2. Once melted, take off and whisk in the butter 3. Whisk in egg yolks until combined 4. Whisk in the salt & vanilla 5. Whisk in the sugar, in about ⅓ at a time. Mix for 4~5 minutes 6. Separately, whisk egg whites until fairly stiff peaks are formed 7. Add egg whites, about ⅓ at a time, and fold in using a spatula. Keep doing until no white streaks remain, but gently, preserving the air in the mixture 8. Add in flour, about ⅓ at a time, and fold until no flour clumps are seen 9. Line a 9" spring form pan at the base with parchment paper. Pour in the batter, smooth the top 10. Place into a 350F oven for 30 minutes 11. Once done, allow to cool inside the pan for 10 minutes 12. Remove the ring, flip the cake, remove the base pan and allow the cake to cool completely. Jam: 1. Smoothen the jam by warming it up on the stove, pass it through a sieve, and allow to cool Glaze: 1. Melt chocolate over double boiler 2. Mix 150g of sugar with ½ cup of water and bring to a simmer 3. Add the chocolate, and keep stirring over a medium-low heat until fully combined (about 5 minutes) and smooth Assembly 1. Cut the cake into 2 pieces 2. Apply ½ the jam on each layer 3. Apply the glaze, allowing it to drip down the side
@Zulstin
@Zulstin Жыл бұрын
You think it is vanilla extract or vanilla aroma?
@falconeshield
@falconeshield Жыл бұрын
​@@ZulstinYes
@thefandombard4774
@thefandombard4774 Жыл бұрын
Made a more modern version for my German class in college for extra credit and it is really good, especially when u mix in a peach/apricot brandy
@matthewcox7985
@matthewcox7985 Жыл бұрын
THAT is how you properly moisten a dry cake! 😁
@joshschneider9766
@joshschneider9766 Жыл бұрын
I've had the privilege of eating one of these actually in Austria, albeit nowhere near Vienna, and I can say Max, definitely nailed it. From side project for covids sake for a Disney employee, to two mil subs. What an amazing journey you are on man. Proud of you 😎
@MrRom92DAW
@MrRom92DAW Жыл бұрын
You know what, I am a HUGE, lifelong Beatles nerd, It is a rare moment when I actually learn something new… and I was not expecting to have a new piece of trivia under my belt, from a KZbin cooking channel of all places, but here we are! So THIS was the chocolate cake in a bag! Now I have to try it.
@LeutnantJoker
@LeutnantJoker Жыл бұрын
The cream you always get with it is rather important. The classic way of eating the cake is having some cream on every bite you eat. That compensates for the dryness and is basically the intended experience. At least I've never seen anybody eat Sacher Torte in Vienna without doing that, including myself.
@pinkyfull
@pinkyfull Жыл бұрын
19:00 the reason the one you have is softer is because it is fresh. In my experience all of these places that have a reputation for some iconic dish can't handle the scale of the popularity of the dish. So they make in very large batches and store in freezers. They then thaw this out to serve. This means they always have a large ready supply that is resilient to seasonal demand. What it also means is that you always get an old, dry, hard cake, I've seen this all over the world. So yeah, its good to know that its a good cake made fresh, and that may be the most fresh it will ever be eaten.
@Mvlti123
@Mvlti123 Жыл бұрын
Getting to have dinner with a bunch of fans, and then getting their help in translating an old language in a cookbook is SO COOL
@Panwere36
@Panwere36 Жыл бұрын
Every time Max Miller smiles... an angel gets his wings.
@ThinWhiteAxe
@ThinWhiteAxe Жыл бұрын
lol... true
@thezood
@thezood Жыл бұрын
Or...loses them
@QuasarSniffer
@QuasarSniffer Жыл бұрын
I genuinely gave a Ric Flair "WOOOO" when Max's cake was better than the more genuine (and probably extremely expensive) versions from Vienna. 👏👏👏
@jonasga
@jonasga Жыл бұрын
OGs, 2.5 mustache. Copycats, 4 mustache. Max, maximum mustache.
@sizer99
@sizer99 Жыл бұрын
Yeah, from a brief glimpse in the video, the Demel cake (which at least was 4 out of 5 mustaches) was 41 Euro (about 43 USD now) per cake. Which is a lot of money for a short, dry, hard chocolate cake.
@teresashinkansen9402
@teresashinkansen9402 9 күн бұрын
My dad ordered it once, was pretty good it came in a nice wooden box. Then my dad made it himself and I actually liked his more. He made a mixture of the apricot jam syrup with some amaretto to make the cake not as dry and it was awesome.
@rlmtrelomatt7390
@rlmtrelomatt7390 Жыл бұрын
We as a family ordered a slice of alot of the gorgeous cakes, accompanied by all the different types of hot chocolate and coffee drinks. The waiter was absolutely enchanted with us and we with him and all of the bakers who prepare this delicious fare. Going to Vienna was well worth it.
@Hallows4
@Hallows4 Жыл бұрын
When I was in Vienna, I made a point to try as many different kinds of Sachertorte possible. Some had more layers of cake, some had fewer. Others used a slightly tartar jam. It was a lot of fun :-) The book “The Discovery of Chocolate“ gives an imagined story for how it was invented: The protagonist uses apricot jam to cover up a less-than-desirable chocolate cake, but it’s a hit, and Herr Sacher runs with the idea.
@1685Violin
@1685Violin Жыл бұрын
I wonder if the apricot jam could be replaced with fig spread or grape or blackberry jam.
@skinnysnorlax1876
@skinnysnorlax1876 Жыл бұрын
​@@1685Violin almost certainly. I have had Sacher torte from Vienna before, and while I was too young to appreciate it fully, I remember well enough to say with confidence that, fig in particular would probably be lovely. A tart raspberry or cherry jam would also kick ass. Apricot jam was just very common, as most apricots back then were turned into jam, and were very common in at least french baking as a light sweetener and binder
@dlevi67
@dlevi67 Жыл бұрын
@@1685Violin Don't know about either, but I often make it with raspberry jam (taking care to remove the pips!), and it comes out very nice.
@overeazy
@overeazy 27 күн бұрын
i haven't watched in a while, but i really like the new format. it's much easier to follow! thank you for your hard work and (maybe a little late) congratulations on your book!
@rhodiamann9057
@rhodiamann9057 Жыл бұрын
I am 81years old. My grandmother was born in Vienna in 1882 and died at the age of 96. She bequeathed me her recipe for sachertorte. Ground almonds and breadcrumbs. NO FLOUR!! I tried the Sachertorte at Sacher 's in 2008. My Granny's was infinitely better!!
@jessicasturm5099
@jessicasturm5099 11 ай бұрын
Ground almonds and breadcrumbs sound delicious. Will try it out 😃👍🏻
@salsadip7453
@salsadip7453 5 ай бұрын
Oh, I’ll have to try this version! We make it similar to hotel sacher, but using the brand “manner” for chocolate (Austrian brand) It’s my non negotiable for baking, other chocolate doesn’t do it for me
@thomasklima215
@thomasklima215 5 ай бұрын
My grandmother also used breadcrumbs - but to be specific they should be "griabane Kaisersemmln" (grated/ground rolls) :-)
@stelpa66
@stelpa66 Жыл бұрын
Being from a country in Scandinavia, it is very common to have unsweetened whipped cream with Chocolate cake, it adds to the flavour makes it richer.
@malcolmthorne9779
@malcolmthorne9779 Жыл бұрын
Man kan ju inte äta kladdkaka utan grädde =P.
@donaldjenner489
@donaldjenner489 Жыл бұрын
Or cuts the excessively chocolate taste to bearable levels.
@Komatik_
@Komatik_ Жыл бұрын
@@malcolmthorne9779 I mean, it's hard, but you _can_ do it. Now, from the awful end of the taste spectrum, there's a reason mämmi is usually served with pure cream as the sauce.
@justgotohm4775
@justgotohm4775 5 ай бұрын
I love it when you giggle after you have a taste of whatever you’ve made. It makes me smile, and I think, “that must be really good”.
@ShiningMoonSpeculativeFiction
@ShiningMoonSpeculativeFiction Жыл бұрын
I grew up eating Sachertorte from Bavarian World in Reno (my mom is German), and the cake there was so moist and dense, and delicious, that I've been deeply disappointed with the "official" recipes, which I have tried to make twice now. I will have to try this variation! Thank you for having done this video!
@shinyagumon7015
@shinyagumon7015 Жыл бұрын
Love the dedication to research, Max! Buying an antique book in a language you don't even speak just to make a cake is real dedication. Also I never heard about using stiff egg whites as a rising agent so that's cool to know.
@jonesnori
@jonesnori Жыл бұрын
There are several cakes made that way! Angel food cake is an example that might be more familiar to some. My father's family had a white fruitcake recipe that was leavened with egg whites. That's a much heavier cake, but very tasty when fresh (it dried out easily - I think angel cake does, too). We used to make boiled custard with the yolks, and pour that over the fruitcake. Way too much trouble for me these days, but I remember it fondly.
@karowolkenschaufler7659
@karowolkenschaufler7659 Жыл бұрын
biscuite/sponge cake is all about that. and I used to make pancakes like that. you can watch them rise in the pan when the air expands from the heat. it's a neat trick to make a cake fluffy. combine all ingrediants exept the egg whites. beat them really stiff. if you cut into the "egg snow" with a sharp knife the cuts should be clean and stay visible. and then fold that under the preexisting mixture of all the other ingrediants. or use a wire wisk. I find that a lot easier than folding it in with a spatular.
@gecko6872
@gecko6872 Жыл бұрын
The neat thing about beaten egg whites is that they trap air within their own structure, rather than just producing gas like other rising agents. Non-cake examples that come to mind are soufflés, "Kaiserschmarren", and various dessert cremes. Egg snow also makes thick doughs/batters wetter; a lot of the cakes I know start with a heavy, sticky mixture based on butter, yolks, flour, and starch, that gets really creamy when the eggs snow is folded in. For baking, the snow should be just stiff enough so it holds when you flip the bowl upside down (traditionally above your head 😁).
@jonesnori
@jonesnori Жыл бұрын
@karowolkenschaufler7659 Kitchen teachings say the whisk will knock too much of the air out of the egg whites. I have never done a comparison test of folding versus whisking, though.
@lizlawley6680
@lizlawley6680 Жыл бұрын
Not whisking with the wire whisk, but stirring in gently and carefully with a kind of folding action, that should work. The wires would act as a series of small blades and get the folding done faster. (🤔must try it..)
@Outcast331
@Outcast331 7 күн бұрын
Wonderful, wonderful thank you Mix Miller. My late father-in-law loved sachertorte and so his dear wife, my late mother-in-law, would make it once a year on his birthday. She would make two cakes because Vater insisted on polishing off one entire sachertorte (YES AN ENTIRE CAKE) with schlagobers in one sitting - claiming in mitigation that he would have to wait another year to taste sachertorte again - so in order to placate the rest of the assembled company there would be another sachertorte. The recipe used by you is actually the recipe my mother-in-law used from that very book. Interesting, when I went off to study law I happened upon the details of the seven year cake saga in a text book! Well done, you have done well. And did I see you sample - whilst in Vienna - a slice of Dobos Torte?
@vilena5308
@vilena5308 Жыл бұрын
Sacherica is my father's favourite cake, and my mother always makes it for his birthday. It's NOT dry. And based on this old recipe (kudos for all the work done!) it is not meant to be (I knew it!). The balancing of layers and apricot jam is perfect and nothing extra is needed. Now, I admit I have never tried it in Vienna, but I heard three or four accounts of people who did, and they were all very unimpressed.
@mumimor
@mumimor Жыл бұрын
This brought back memories! I am not a cake person, but when I was younger, I would make cakes if pressed hard. And my grandmother loved Sachertorte. Her first husband was Austrian, and she had feelings for a lot of traditional Austrian food. Not for that guy at all. So I made her the Sachertorte. Back then, I preferred to just coat it with pure dark chocolate, but I feel it has become harder to find the quality of chocolate needed for that, so it may make sense with the approach you used here. It's as if the current trend is for very bitter and texturally softer chocolates has eliminated the light, crispy type of dark chocolate I could find 30 years ago. Demel used to have some of the best. Maybe I should make a Sachertorte. Recently, I've made mousse au chocolat a couple of times, to my childrens' huge surprise, I stopped doing sweets when no. 1 was born. They would love a cake!
@virginiacardinal9563
@virginiacardinal9563 Жыл бұрын
Max, I absolutely love that you found a 19th century cookbook and then had a group of people translate it for you, over dinner. I would be so happy to find such a book and then be a part of such an activity- such a nerd! Also, having a few cakes with every meal, perfect! Will definitely take note. And finally, I am going to make this cake, using your recipe, because I am not a fan of dry cakes, nor with chocolate that is hard to cut.
@AnniGetsHerGun
@AnniGetsHerGun Жыл бұрын
What a lovely episode, and a YES to the "great Prato" every time! As an Austrian: I hardly know people who really like the "original" Demel or Sacher Sacher Torte, usually the recipe is tweaked to get a less sweet, less dry version. Yours looks perfect, I definitely have to make it with the Prato recipe soon. PS: Congratulations on your pronunciation, the hints of Austrian German put a smile on my face. PPS: By definition, a Viennese waiter is annoyed, no matter what or how much you order.
@Steven-nb3uz
@Steven-nb3uz 7 ай бұрын
Original Sacher Torte is ne Touristenfalle
@tomasjakovac7950
@tomasjakovac7950 Жыл бұрын
One of my favourite cakes! Seeing you do a video about the cake which dominated the Hungarian half of the Austro-Hungarian Empire, Dobos torte, would be super interesting!
@tamarasteinmeier9272
@tamarasteinmeier9272 Жыл бұрын
My godfather that lived in Austria actually sent me one of these cakes as a wedding present. I was neet to remember him today when watching this episode! Thank you!
@Violetrueblue
@Violetrueblue Жыл бұрын
I used to work at a cafe baking cakes from scratch and there was this book that was gifted to me "cakes from scratch" and I haven't been able to find the book again but I remember my favorite cake recipe because it was a huge hit at the cafe it's the exact same as this recipe except it has ten egg whites and six yolks and 1/4 cup of espresso and one teaspoon of cayenne pepper and one teaspoon of cinnamon. The name of the cake was Aztec chocolate cake . I used chocolate gnoche for the topping sometimes or just powdered sugar with cinnamon in it. The cake always came out creamy and decadent with the espresso.
@MartinAhlman
@MartinAhlman Жыл бұрын
My mother made this (I helped!) for my birthday in the 70-s. It was an old recipe (she used the old and tried recipes as well as modern ones. She even made Indian dishes back then), and if I remember correctly it was about the same as the one you used! Yes, it turned out lovely!
@little_forest
@little_forest Жыл бұрын
And that actually is the sad thing about Sacher torte, that the one you make at home often times is better than the more "official" ones you get at some bakery... or in your case even compared to the really really official ones from Vienna!
@AlpenTree
@AlpenTree 9 күн бұрын
I once spent an evening at the Vienna StatesOpera, and part of the ritual is to buy your ticket, put a book or a piece of your clothing (a scarf or jacket) on your seat, and go across the street to the Sacher Hotel for an espresso and a treat before the performance. I had the original Sacher Torte there, just like you, Max Miller Tasting History! It instantly became my most favorite cake. I've always wanted to make it for my birthday, perhaps this year.
@HLR4th
@HLR4th Жыл бұрын
This episode had me smiling…LOVED the german cookbook translation crowdsourcing with fans over dinner! My wife brought me home a torte from the hotel …I too found it unexpectedly dry. Glad your version was great! Eating your way through Vienna sounds like my kind of trip!
@sevenandthelittlestmew
@sevenandthelittlestmew Жыл бұрын
Ok. I ordered a sachertorte for my family to be served for my mom’s birthday (one can schedule the shipping date online), but I’m now tempted to make this recipe to serve alongside the “original Sachertorte” to see which everyone likes better. Considering you noted how dry the hotel’s cake is, and how tough the chocolate glaze, I’m guessing your recipe would be the better of the two.
@normalman9019
@normalman9019 Жыл бұрын
Most of us actually get "fake" versions from local confectioners because we like it better that way. That said, the two original versions are great too. Making it is fairly easy and fast in comparison to many other cakes, so you definitely should give it a shot!
@angelahasenhundl8871
@angelahasenhundl8871 13 сағат бұрын
When I visited Vienna with my German husband, we stayed at his cousin's home. Our breakfast was a piece of Sacher tort with whipped cream and strong coffee. The cake was not dry because our hostess added Stroh Austrian rum to the cake after it was baked and ready for assembling, just before spreading the apricot jam. It was amazing and we went on our "merry" way to sightsee. So rich but so good!
@gthomasfinn
@gthomasfinn Жыл бұрын
My grandparents retired to Vienna and I grew up eating sacher torte there... or my mom would make it at home. Like you, my grandmother also swore that both Demel's and the Hotel Sacher weren't that good. She preferred the recipe my mom used (which I still have in a cookbook called "The Cooking of Vienna's Empire" by Joseph Wechsberg-a Time-Life book, lol).
@jenniferstrover1276
@jenniferstrover1276 Жыл бұрын
My mum has that whole series of Time-Life world cookbooks. They're pretty fascinating!
@RealAngelOfMusic
@RealAngelOfMusic Жыл бұрын
I believe the entirety of Austria agrees that those two aren’t the best😂-someone from Austria
@GuineaPigEveryday
@GuineaPigEveryday Жыл бұрын
as a Dutch person my dad used to make this every single birthday, with layers of whip cream (and very Dutch chocolate sprinkles) and also apricot brandy and apricot spread. It was by far my favourite cake ever and never knew it was from Vienna till a year or so ago, no idea why my dad or his mom started making it so often but its a lovely cake for sure
@zrspangle
@zrspangle Жыл бұрын
Can't go wrong with hagelslag
@BlueShift24
@BlueShift24 7 ай бұрын
My grandmother made these all the time at expert level. It‘s a unique treat.
@The_Kentuckian
@The_Kentuckian Жыл бұрын
I feel like every waking moment Max isn't cooking must be spent working out, or he's got the greatest metabolism ever.
@Erewhon2024
@Erewhon2024 Жыл бұрын
Or, he is still young. Metabolism tends to slow down as we rust.
@gfhit7520
@gfhit7520 Жыл бұрын
he's 40, so his metabolism has definitely shifted already, at least a bit. I think it's just a controlled diet; in another video, the one on the Georgian diet fad (milk soup), he mentioned his struggles to keep his weight under control as it always went up and down @@Erewhon2024
@mel-chan5567
@mel-chan5567 Жыл бұрын
​@@Erewhon2024didn't he mention before that he's around his 40s? I'm not sure so correct me if I'm wrong
@nighttiger314
@nighttiger314 Жыл бұрын
When I visited Germany and Austria last year we visited my great-aunt about an hour away from Vienna who told us not to go to Cafe Sacher because her homemade cake is better. I can confirm she's right, and this recipe is definitely worth making. It's surprisingly simple and really is a treat
@zralokvemigraci
@zralokvemigraci Жыл бұрын
Thank you for sharing the original recipe! We have a favourite family cake that we make for every birthday and other such occasions. It looks like a bit of a twist on the Sachertorte. The sugar, egg yolks, beaten egg whites are the same, but instead of the chocolate there is cocoa, instead of flour there is semolina, and to make it less dry there are apples (very finely grated). We use red currant jam instead of apricot, the chocolate icing is made by melting dark chocolate and butter, sometimes also with heavy cream, that depends on the mood. We put the "Schlagobers" directly on the cake, a lot of it. It's so good and light that it instantly disappears as soon as it appears on the table :D
@julianfischer6404
@julianfischer6404 Жыл бұрын
Hey it is a video about the city I work in and live a few km from. But the Sachertorte may be the mainstay there are other deserts in Austria that you can't overlook. The Esterhazy-Schnitte, Apfelkuchen, Apfelstrudel, Annatorte, Ribiselschaumschnitte, Schomlauer Nockerl, Cremeschnitten, Schoko-Moussetorte von Oberlaa, Zitronentarte and many many more. Also there are some fun sweet main dishes in Austria like Kletzennudel, Kaiserschmarren and other fun stuff.
@jeffreyharris3440
@jeffreyharris3440 Жыл бұрын
"Ribiselschaumschnitte, Schomlauer Nockerl" OK, now you're just making things up.
@jenniferstrover1276
@jenniferstrover1276 Жыл бұрын
A good strudel is a little slice of heaven :D
@julianfischer6404
@julianfischer6404 Жыл бұрын
@@jeffreyharris3440 Both exist: de.wikipedia.org/wiki/Schomlauer_Nockerl and www.mehlspeiskultur.at/c/ribiselschaumschnitten-1 the first one is even more famous in hungary and the second one has many variants of it.
@lynnlytton8244
@lynnlytton8244 Жыл бұрын
"Always have more chocolate than you need." Words to live by.
@domonkosdergez5645
@domonkosdergez5645 Жыл бұрын
I just love Mozart’s piano concerto in d minor at the part when you are tasting your cake.
@Lionstar16
@Lionstar16 Жыл бұрын
Was in Vienna myself a few weeks ago and OMG that cake is so good - I agree though that it needs to be eaten with some whipped cream and a coffee.
@DLFH
@DLFH Жыл бұрын
Going from one eatery to the next in Vienna ordering sacher torte slices is one fantastic empirical study sounds like an excellent way to spend your time!
@debralarive
@debralarive Жыл бұрын
Love this channel! So professionally done! Entertaining and humorous while educational at the same time. Deserves to be on PBS!
@bexfisch80
@bexfisch80 Жыл бұрын
As someone who also visited Austria recently (including Vienna), I can say that eating as much pastries and ice creams as possible is a must. It's part of the cultural experience.
@vinnipolicastro5683
@vinnipolicastro5683 Жыл бұрын
This is why I love Tasting History. Some videos you’ll get the history of a very specific food that I’ve never even heard of and others you’ll get the history of the Olympics it’s awesome!
@abigailandmoongarden
@abigailandmoongarden Жыл бұрын
I love that you had to be in Vienna to find the antique bookstore, to find the recipe, to tell us the history. That is dedication beyond compare! And much more interesting too!
@resourcedragon
@resourcedragon Жыл бұрын
At 0:01 you can see one of my all-time favourite cakes (middle row, second from the left), the one with the caramelised triangles decorating it. That cake is called dobos (pronounced dough-bosh). To be fair, that one doesn't look like the best example I've ever seen, there was a baker in Adelaide, called Kazy, whose dobos was to die for. The triangles were made of wafer thin hard toffee and supported on a little mound of crème pâtissière. From memory, it's been a long time, the sides of the cake were covered in more crème pâtissière and then coated in chocolate. The cake itself was a multi-layer egg-rich vanilla sponge. Heaven can wait.
@jadebabydoll23
@jadebabydoll23 Жыл бұрын
thank you for this! I noticed it too but didn't know what it was
@volpedo2000
@volpedo2000 Жыл бұрын
You are right Dobos is just the best! Let’s keep it a secret.
@varbalvarbal
@varbalvarbal Жыл бұрын
Indeed, dobostorta was one of the delights of my childhood in the otherwise rather drab communist 1970es Budapest, Hungary. The inventor's (József Dobos) last name means "drummer" in Hungarian, so, by folk etymology, we referred to the caramel layer at the top as the drum (dob).
@anndownsouth5070
@anndownsouth5070 Жыл бұрын
My mom always put apricot jam in the middle of her chocolate cake. She also made her frosting with less butter and some water. I wonder if she ever knew about this cake or how this habit got into our family. 🤫
@anastasialudwika
@anastasialudwika 4 ай бұрын
Thank you so much, Max!!! This recipe became the most favourite for me and my mom! Now I'm baking Sachertorte regularly. It's a heavenly taste for chocolate lovers. (And it comes from someone, who didn't like dark chocolate before, only the milk one. You've made me change my mind on this matter.) Your channel is truly a treasure!!!💐
@hellspawn22001
@hellspawn22001 Жыл бұрын
I like to think of English as the “close enough” language when it comes to pronunciation because there are just so many different places where it’s spoken.
@LadyBeyondTheWall
@LadyBeyondTheWall Жыл бұрын
Indeed! I used to play video games with a Swedish friend who already knew English but was trying to get better at it. And I'd say for 75% of the words he'd wonder which way was the way to pronounce them, I'd just have to say "either way is right". No one would bat an eye if you did or did not pronounce the L in "yolks" and it's like that for sooo many words. A ton of native English speakers (at least in the US) don't even realize how they're pronouncing something unless someone specifically asks and then you have to sit and think about it, lol.
@chloeedmund4350
@chloeedmund4350 Жыл бұрын
There's too many native English speakers to agree on just one prononciation.
@jonesnori
@jonesnori Жыл бұрын
I think I do at least attempt to pronounce the L, though it's a back of the tongue, American style L, and mostly flattens the vowel. Certainly the vowel in yoke is distinctly different. However, I lost a good deal of my hearing at about the age of four, with no hearing aids until ten years later, and also learned quite a lot of vocabulary from reading, so my pronunciations are somewhat suspect.
@matthewcox7985
@matthewcox7985 Жыл бұрын
Nobody fouls up a language like a native speaker.
@DABrock-author
@DABrock-author Жыл бұрын
Is this where I mention the old Churchill quip about Americans and Britons being two peoples divided by a common language? 😂
@mattpowell06
@mattpowell06 Жыл бұрын
Anyone else hoping to see this recipe in Max’s next book??
@tenguyubs1919
@tenguyubs1919 Жыл бұрын
I just followed this exact recipe and it turned out AMAZING. I did get some complaints about the cake being too dense, but I guess it's because I was clumsy with the egg whites and ended up beating all the air out. The chocolate glaze method works surprisingly well, I was skeptical about mixing water with chocolate at first, but it turned out better than any chocolate glaze that I've ever made😂 will be using this glaze for my other cakes
@werpu12
@werpu12 Жыл бұрын
Sachertorte needs to be dense, some people prefer it fluffier, but in reality I like the dense version more because it comes closer to the original and gives you more texture to chew on (I actually like the original a lot, it just is somehow different to many tastes now modern given that it stems from the early 19th century no wonder)! I have grown up with it (born and living in Austria) so I have eaten may variants of that cake, and the original one definitely needs to be eaten with whipped cream, in fact it is supposed to be eaten with whipped cream, and no sugar in to the whipped cream, the sugar is in the cake anyway. Btw. the term Schlagobers is an Austrian term for Schlagsahne or Sahne, which is simply whipped cream, it either can be sugary or without, in case of the Sachertorte it definitely needs no additional sugar! But being too dry, thats relative, you probably never have eaten anything sweet coming out of Italy not being tiramisu or Zuppa Inglese, compared to that stuff what normally is eaten in northern Italy as dessert a Sachertorte is a soup! Or in other words it is what it is, and everyone makes it slightly different but every single one tastes good!
@OrdinaryEXP
@OrdinaryEXP 10 ай бұрын
While you are at it, you can also try the chocolate 'Chantilly', a chocolate "whipped cream" made of only chocolate and water. The key is to keep whipping until the chocolate recombined, just like Max did here, although for chocolate 'Chantilly' you would whip the bowl of chocolate-water mixture in an ice bath until it looks like whipped cream. It is invented by a French chemist called Hervé This, and featured in the TV show "Kitchen Chemistry with Heston Blumenthal" 🙂
@Venomanias
@Venomanias Жыл бұрын
I'm so proud of Max for being so proud of himself. 😂❤ Ya done good, kid!
@Flat_Earth_Sophia
@Flat_Earth_Sophia Жыл бұрын
Luckily he was in Austria, not Germany...
@PokhrajRoy.
@PokhrajRoy. Жыл бұрын
I remember learning about this dessert a few years ago and thoroughly obsessed with it since. It’s so decadent. And it’s chocolate. And now I’m astral projecting through the idea of dessert.
@GoldenDog215
@GoldenDog215 Ай бұрын
I tasted Sachertorte when I was in Vienna on the summer holidays and I loved it! I forever love apricot and chocolate mixed together.
@Me-ev4ix
@Me-ev4ix Жыл бұрын
Ii loved the history of John and Yoko clearing up the song lyrics! Some of the storiies in the comments are pretty incredible too! Food is so much more than just what we eat!🥰
@Carty239
@Carty239 Жыл бұрын
But is it John and Yoko or John and YoLko?
@Me-ev4ix
@Me-ev4ix Жыл бұрын
@@Carty239 😆🤣I see what you did there!🍳
@rlmtrelomatt7390
@rlmtrelomatt7390 Жыл бұрын
Congratulations Max, the moment you put the fork into your torte I could tell that it was succulent. Working with chocolate is quite complicated but you will get there.
@wendelllabandilo2155
@wendelllabandilo2155 Ай бұрын
That blue Danube playing in the background to an already remarkable video is just chef's kiss. 😁
@JannesJustus
@JannesJustus Жыл бұрын
If you're really learning German, like you said in the last episode, then I would like to give you a tip. In German there the last vocal is often pronounced, for example, you say "tort", but it is truly pronounced "Torte", the e is pronounced
@aivylotus4583
@aivylotus4583 Жыл бұрын
It's the English pronounciation of torte, not the German one. It sounded very weird to my ears, too. When he says German or Austrian names and terms, it actually sounds pretty good.
@vbrown6445
@vbrown6445 Жыл бұрын
@@aivylotus4583 Yes. He's saying the English word/pronunciation. He's not trying to speak German when he says torte.
@ToniPust
@ToniPust Жыл бұрын
​@@aivylotus4583Yeah; I felt so bad, because he pronounced (almost) everything else so well! But every time he said "tort", I flinched a little bit 😄
@MonkeyBars1
@MonkeyBars1 Жыл бұрын
⁠Yes it's apparent you tried to learn to pronounce it right but got it wrong every single time. 1. The last E is pronounced, and in Vienna they really pronounce it as a short E, not even a schwa as in Germany 2. There is no voiced S (Z) sound in Viennese dialect so the initial S is unvoiced as it would be in English Lastly, your critique about this cake is spot on. Dry and crumbly. Never liked it myself and would take a Topfenstrudel mit Vanillesauce over it any day!
@aivylotus4583
@aivylotus4583 Жыл бұрын
@@MonkeyBars1 That's just it, he didn't "try to pronounce it right", he just spoke English.
@tachiebillano6244
@tachiebillano6244 Жыл бұрын
Holy cow! What a wonderful piece of culinary research. Thanks for this, Max!
@miketacos9034
@miketacos9034 Жыл бұрын
20:07 😂😂😂😂 the way he says “… all of it.”
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