General Buffet Prices For A Wedding

Sacher easy and the memories of summer

Two summers we do the summer holidays cycling in Austria.
Before the Tauern Cycle Path and then this year, the cycle of the Danube: it is different holidays, full of freedom, nature and beautiful places to visit, but mostly it's a vacation where we are dedicated to Austrian cuisine and eat a lot of justified km from the many ground every day. The rental bikes are
in a different way to experience Europe and are available to everyone because there are so many easy paths and organized for families with small children and then the sense of freedom that can make such a holiday is difficult to find in other types of experiences!
For the holiday guide, I refer you to the site of my friend (who I recommend because he dwells in the very description, as well as the places visited, the food and dishes).
The Tauern Cycle Path (August 2009)
the Danube Bike Path (August 2010)

During our travels in Austria can not avoid to make a stop (several times in a few days) at the Hotel Sacher (Salzburg and Vienna) to eat the legendary Sacher cakes.
In this cold and rainy afternoon in February, thanks a mega jar of apricot jam homemade by the mother of a friend of mine and from the uncontrollable desire for something chocolate, I ventured into this sacher dummies taken from this site

Together with a steaming cup of tea is the best way to slide on Sunday afternoon!

THE EASY SACHER


I Ingredients for cake:


1 pot of yoghurt) who, having emptied, you will use as measure
1 jar of vegetable oil
1 jar unsweetened cocoa
2 cups granulated sugar
3 cups flour 00
3 eggs Whole
1 packet yeast (approx. 15 g)


Ingredients for filling:


1 jar peach or apricot jam (possibly not so sweet)
4-5 tablespoons of Maraschino or techila


Ingredients for the topping:


200 g dark chocolate 70%
200 ml cream

Prepare the cake is easy: mix together all ingredients with beaters or by hand and bake (with the preheated oven) at 180 ° C for 40 minutes.

Once the cake is ready let it cool down and prepare the stuffing and cover.

Prepare the filling: Put the fire

liqueur and jam in a saucepan and heat up. Cut the cake in half and fill with jam that will slide from pan. Make sure that the stuffing reaches the edge that could maybe be a little 'harder, and then it softens everything.

Prepare the topping:

pan melt 200g of dark chocolate. Once aggiungiure dissolved 200 ml of whipping cream. Mix together and pour over the cake before putting on a grid to drain the excess coverage.

Good good!!