Sacher torte, schnitzels and Mozart in Vienna

“Neither a lofty degree of intelligence nor imagination nor both together go to the making of genius. Love, love, love, that is the soul of genius.”— Wolfgang Amadeus

A house is not a home unless it contains food and fire for the mind as well as the body. —Margaret Fuller

Austria is known for beautiful European architecture and sprawling cafés, which have become part of its daily life. The cafés offer mouthwatering sausages to whet your appetite, and the wonderful dessert known as Sachertorte.

You are what you eat, and the way Austrians eat is a reflection of their own unique lifestyle and culture. I was told that the true measure of the authenticity and understanding of a specific cuisine can be seen when you travel to where the food originated.

In early 2006 I had the wonderful opportunity to visit Austria. We had just landed in Vienna, the capital, where we were part of a tour. Though the schedule was hectic, it was a fantastic way to explore the city and partake of culinary specialties like wiener schnitzel or

Bread of life: Pretzels in various sizes are a staple in Vienna.

pan-fried breaded veal with lemon, which was served to us at Figlmuller, known to many for the best schnitzels in town, and of course, the well-loved Sachertorte. As our guide explained, Franz Sacher invented Sachertorte when he was 16 years old. It is told that when the head chef fell ill, Sacher was asked by Prince Matternich to create a unique dessert. Though it was delicious, it was not recognized until Sacher’s son Eduard perfected the recipe and began serving it at Demel bakery and later in Hotel Sacher. Legal battles and disputes between Demel and the hotel made this cake very controversial, with both sides claiming they had the original recipe and the legal right to call it “the original Sacher torte.” After years of litigation, it was finally settled that hotel had a claim to the name and Demel had the right to put the seal “Eduard Sacher torte,” which was later changed to Demel Sacher torte, which is known as the original

Hotel Sacher is known a for its Sachertorte.

recipe.

The two-layer chocolate cake has apricot jam in the middle and is covered with chocolate icing served with cream on top. I believe in the saying that the barometer of a good restaurant is the number of customers in the establishment, and therefore we chose Hotel Sacher. The Hotel Sacher version has special types of chocolate for its icing.      

In Salzburg, the roadsides are disarmingly quiet — rolling hills covered with clear skies and fresh air are so scenic. Many scenes from the movie The Sound of Music were shot there. As I explored the city I got a glimpse of the rich cultural history in places like Mozart’s home, where he did his early musical works both with the piano and violin. Loudspeakers would play his music, giving tourists the opportunity to listen to melodic tunes from one of the greatest musicians of all time. On the gourmet scene, varieties of giant pretzels and chocolates were being sold, leaving me no choice but to break my diet as each item was so tempting and extremely delicious.

Eagle’s Nest, Adolf Hitler’s favorite vacation home along the Austrian-German border, was also my first opportunity to try Extrawurst, an original Austrian sausage made from bacon fat, beef and pork served as a cold cut, eaten as either an appetizer or sandwich. The well-blended spices and tender meat made every bite memorable, making you crave for more and order another serving.

As we rode the 20-foot gold-plated elevator to the top (we were told by our tour guide that Hitler was claustrophobic and therefore wanted the biggest elevator that could be built at that time), overlooking the majestic mountains of Germany, I was awed by how picturesque and serene the view was, a gentle reminder of the beauty the world has to offer.

Schönes Land, leckeres Essen, ich liebe Österreich! Which roughly translates to “beautiful country, delicious food, I love Austria!”

Sachertorte (Rich chocolate cake)

a) Ingredients for the cake: 3/4 cup Magnolia butter, 5 squares Ricoa unsweetened chocolate, 1 3/4 cup granulated sugar, 1 cup fresh milk, 1 tsp. each of vanilla, baking powder, salt, baking soda, 6 whole eggs, 2 cups all-purpose flour. 

b)Procedure: Preheat oven to 350º F or 175º C. Put wax paper on the bottom of 10 one-cup-capacity ramekins/ custard cups or use two 9 x 1-1/2-inch round pans.

c)Put on a tray for easier handling. Set aside. For the filling in between the cakes, pick 2 jams of your choice.

d)For the frosting put in a bowl 2 cups chocolate chips, 1/3 cup vegetable lard or butter, 1/4 cup each fresh milk and corn syrup. Spoon on top of cake, allowing it to drip down the sides. Smoothen with a metal spatula.

e)Procedure for the cake (see letter “a”): Put ingredients in a Pyrex bowl and melt the butter and chocolate over a double boiler. Tip: Half-fill pan with water. Put glass or metal bowl on top with the chocolate. To keep it smooth, lower fire to simmering so water does not get into chocolate. Remove from fire. Add granulated sugar. Beat with mixer to cool chocolate. Add milk, salt, vanilla, baking soda, and baking powder. Add eggs one at a time, beating well after each addition. Turn mixer to low speed and add flour. Scoop into 10 prepared ramekins until 2/3 full. Bake 25 to 30 minutes or until cake springs back when center is tapped with a spoon.

f)To assemble cake: Cool cakes completely. Loosen with a metal spatula. Invert on a plate. Remove paper. With a sharp knife, slice cake horizontally into 2. Spread 1 tbsp strawberry jam on the first layer. Top with cake. Drizzle with chocolate glaze (letter “d”).

g)If using two 9-inch round pans, no need to slice the middle. Spread the jam in between layers.

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