This is a guest recipe from Anita, a Hungarian health blogger who loves cooking healthy dishes and enjoys making healthy desserts. Cakes and desserts are not something that I eat every day and they are usually reserved for weekends but we all need a treat sometimes, right? It’s all about balance for me – my diet is generally really healthy with a treat or two every week. Of course, it’s always better to make your desserts at home as they will be much healthier than the ones from the supermarket, that’s the reason why I asked Anita to share her cake recipe on my blog. So over to Anita…
You may not know me so let me introduce myself first. I am Anita aka Ana, a Hungarian girl writing about mainly Hungarian food, and how can you make them in a healthier way. I also write about my travel experiences, and how my illness (angiosarcoma) has affected my life, and how I am managing to be still alive with food and yoga.
I was really happy to come up with this recipe as I love chocolate and I also love Sacher cake. This is a cacao-based sponge cake with peach or apricot jam in the middle with chocolate on the top. But before I share the recipe, just a little background why Sacher cake is Sacher cake and what kind of connection does it have to our Hungarian culture.
You may know that Hungary was connected at some point in time with Austria and it used to be part of the Austro-Hungarian Monarchy. During this period of time the emperor was Joseph I of Austria. Sacher cake is one of the main desserts which was developed and became famous during the Monarchy. It was named after a confectioner, Franz Sacher who was working in Vienna. According to the legend, he made it for prince Metternich in 1832, although he was only sixteen years old at that time. The recipe was further developed by his son Eduard Sacher, who was an apprentice at Demel, the king’s chef. Later, this was the base for the litigation of who has developed the original recipe for the Sacher cake, and who can use the trademark. It became so famous that it even got into films, and books. The national Sacher cake day is every 5th of December.
I have received this recipe from one of my friends, Dóri but I have changed it slightly in terms of sweetness and spices. It contains eggs, but it is dairy-free, and sugar-free so it is only a Paleo version, but I am experimenting with the vegan version, I just have not found the perfect egg replacement yet.
- 8 eggs
- 150 g xylithol (or erithrytol or any kind of natural sweetener you use)
- 180 g ground almonds or walnuts
- 1 tablespoon of baking powder
- 3 teaspoon of cacao powder (I usually use unsweetened version from the Netherlands because it is a good quality)
- pinch of salt
- pinch of vanilla powder
- peach or apricot jam
- 120 g unsalted butter (could be dairy-free version)
- 100 g xylithol
- 3 tablespoon of cacao powder
- Preheat the oven to 170 °C or 338 °F.
- Whisk the egg whites with a pinch of salt.
- Mix the egg yolks with the xylithol until they become pale. Then add ground almonds, the baking powder and the 3 teaspoon of cacao, and the vanilla powder. Mix it until it becomes smooth.
- Take the 1/3 of the egg whites and gently mix it into the cacao-egg yolk mixture. Then add the other 1/3 of egg whites, mix it into the cacao mixture, and then add the last third and mix it. I use this method as I would like to have the little air bubbles to stick into the pastry.
- Place the baking paper onto the bottom of a 24-cm cake tin, clip on the side of the tin and remove the unnecessary paper from the sides. Pour the cake mixture into it. Place it into the oven and bake it for 25-30 minutes.
- The cake is ready when it passes a so-called needle test. Take a small meat needle and stick in into the cake. When you remove it and it's clean, then the cake it's ready. Take it out from the oven, let it cool for a bit in the tine and then place it onto the floor (ceramic only) to cool down.
- After a couple of minutes, with a help of a knife, separate the edge of the cake from the tin so that it doesn't stick anymore. Remove the side of the cake tin.
- Place the cake onto a grille after you have removed the paper from the bottom, let it cool down completely.
- When it is cold, mark the half of the height on the side of the cake at four points with toothpicks (I have seen it at Jamie's . Like this it is easier to cut it in half) and with a help of a long knife cut the cake into half horizontally. Spread the jam in the middle and put the other half back on. The cake is now ready to receive the final touch.
- Melt the butter and add the xyltihol; mix it until the xylithol melts into the butter (it takes a couple of minutes as it does not have the same chemical structure as the normal sugar so it does not melt that easily), then add the 3 tablespoon of cacao, and mix it. Pour over onto the top of the cake and ready to be served. Enjoy!