Sacher Torte – my version


I recently celebrated two years of love with my Gabriele. Therefore I made this cake!

50 gr of cocoa powder
180 gr of sugar
200 gr of flour
250 gr of soy milk (or more)
baking powder
orange or apricot marmalade, as needed
for the icing:
150 grams of soy cream (I used Soyatoo)
100-130 gr of water
70 gr of cocoa powder
160 gr of ugar
1 abundant teaspoon of agar agar (or another vegan gelling agent)

For the cake: in a bowl, mix the dry ingredients, perhaps sieving them if you can (I hadn’t the chance); then gradually add milk, until the mixture is smooth and homogeneous. Bake at 180°C for 20-25 minutes in a  22-24 cm dia cake tin.
Since I wanted the cake to be fairly high, I doubled the doses.
Once cool, cut it in half and spread a layer of jam. Cover with the second disc.
For the icing: in a saucepan mix cocoa, sugar and agar agar. Then add  soy cream and mix well; then, gradually, add the water and dissolve any lumps. Bring to a boil, stirring constantly; boil it for 1-2 minutes max, then remove from heat. Let it cool slightly, then pour the icing on the cake. Don’t spread it with a knife, but do it by turning the cake, so the glaze is spread by itself and falls along the edges. I recommend you do this operation by placing the cake on a wire rack with a plate beneath.
It came out wonderfully, the frosting is soft and smooth, the texture of the cake is perfect. The base of the cake can be subject to many variations.

Chef: Libera-mente from VeganBlog

  1. EleonoraNW3 24 November 2010 at 20:51

    Hi! I’ve never loved too much sacher torte, as it is … too much, too many flavours…but this looks delicious!

  2. Lisa 25 November 2010 at 20:31

    Wonderful! I was just looking for something like that 🙂

  3. Pizza pie 26 November 2010 at 13:15

    Nice! 🙂
    Good! 😛
    Slurp! 😀

  4. Sarah 25 April 2011 at 19:09

    Just tried the recipe 🙂 awesome …

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