Let Them Eat Cake! | Joanne Weir’s Plates and Places | KQED

Let Them Eat Cake! | Joanne Weir’s Plates and Places | KQED


->>I’m here in Vienna, – a place famous – for extraordinary pastries. – This is where Sacher-Torte – was first created in 1832 – by Franz Sacher – for Prince Metternich, – and they aren’t going to share – the recipe, which is – a closely guarded secret. – Can you imagine keeping – a secret that long? – My mother, on the other hand, – shared her chocolate cake recipe – with anyone who asked. – After we learn more about this – world-famous dessert from Viola, – we’ll head back to my – San Francisco kitchen, – and I’ll teach you the delicious – secrets of my mother’s – chocolate birthday cake, – but, first, come on. – Let’s take a quick peek. – I love to travel the globe – in search of new food and wine – discoveries. – For me, it’s about more – than returning home with – a handful of new recipes. – It’s about taking the spirit – of Austria… – of Italy… – of Greece… – and of the Danube River – and injecting some of their – magic into our everyday lives. – Food has a unique ability – to transport us. – Join me as we discover – new plates and places – on our culinary journey – together. ->>”Joanne Weir’s – Plates & Places” – is brought to you by… ->>With AmaWaterways, guests can – climb… – pedal… – and journey beyond the beaten – path while cruising on storied – rivers across Europe. – You can find out more – at amawaterways.com. ->>Our winemaking is the result – of teamwork and patience. – Working together, we dedicate – our best efforts with every – vine, grape, and bottle — – Washington Vintners. ->>Since 1899, my family has – shared our passion for – everything that goes into our – Mutti 100% Italian Tomatoes. – Only tomatoes. Only Mutti. ->>Start something delicious. – California Figs from – Valley Fig Growers. ->>In the bustling heart – of Vienna, – a city known for its – architecture, – its waltzes, and its pastries, – is the opulent Hotel Sacher – and its iconic café, – known worldwide – because of its most famous – creation, the Sacher-Torte. – Did you know that there’s even – an official – Sacher-Torte Day in the U.S.? – If you want to mark your – calendars, it’s December 5th. – Here in the Hotel Sacher – is a gift shop giving homage – to this delicious cake – and where you can find it – elegantly packaged – in every size imaginable. – ♪♪ – Today’s show is for cake lovers, – and you’re in for a treat. – I’ll show you three different – but very special cakes. – Our story begins here – with the classic Sacher-Torte, – the benchmark of excellence – in cake sophistication. – ♪♪ – I have been waiting so long to – taste the Original Sacher-Torte, – as they say, “Sacha-torte,” – and this is at Hotel Sacher, – and it says right — – This little piece of chocolate, – it says, “Hotel Sacher,” – and it’s “Wien” – underneath, or “Vienna.” – This is a really cool story. – So, Franz Sacher, also known – as Sacher as we call it, – he was an apprentice cook – for Prince Metternich, – and the chef de cuisine – got sick, so he had to fill in, – and he had to make dessert, – and he came up – with the Sacher-Torte. – Can you believe a 16-year-old – came up with the Sacher-Torte? – It’s just amazing. – Anyway, I can tell – there’s a few different kinds – of chocolate used because – I can see light and dark, – and I know this is a huge – secret, the ingredients, – but I’m going in. – Wow, yum. – Mmm. – It’s just the essence – of chocolate, – but you taste that little bit – of apricot right in the center. – It gives this beautiful – sweetness but balances – really well with the – chocolate — – and with coffee, perfect. – Mmm. Wow. – Hotel Sacher is a really – beautiful hotel — – very elegant, beautiful. – The rooms are exquisite, – but what I really loved – was the room – with all of the photographs – where you see the chef – that invented the Sacher-Torte – and all of the famous people – who have eaten there and stayed – there over the years, – and what I really loved – also was the family. – It’s still a family-owned hotel, – which is pretty incredible – this day and age. – Well, you’ve seen the famous – Sacher-Torte, – but when I grew up, – we had a very famous – chocolate cake in my house, – and every single birthday, – I asked for it, – and I love this chocolate cake. – It’s my mom’s. – Like, she made the best. – She would put chocolate – into the top of a double boiler, – and this is 70% chocolate, – so bittersweet chocolate, – as well as boiling water. – And then some butter. – Those three ingredients – in the top of a double boiler. – Now, make sure the water doesn’t – touch the bottom of the bowl. – You want to make sure – it’s just below. – And then I’m just whisking this, – and I’ll do that periodically. – That chocolate’s – already melting. – Now I’m taking two eggs – and cracking those into a bowl. – And then I just mix this – with an electric mixer – just like my mom did. – Just break up those eggs – a little bit, – and now I’m adding some sugar. – Add that slowly. – And now you can add – just a little bit of vanilla, – maybe a teaspoon. – Okay. – Now that the chocolate – has melted completely, – I’m going to add that. – Little hot. – Okay. – Okay. – I’m going to sift the flour, – baking soda, baking powder, – and salt into this mixture. – When you’re adding the flour, – it’s best to do that on low. – Otherwise, you’re going – to wear the flour. – I can turn it up – a little bit now. – Now, I can still see some little – waves of white from the flour, – and that is fine. – I don’t want to overmix it, – and now we’re adding – some hot coffee, – so just if you’ve got some – leftover coffee or make some. – If you want it really nice and – strong, use espresso. – That would be great, too. – That’s it. – Now we just put it into – the prepared pans. – You can scrape all around – the edge with a rubber spatula – to make sure all of that flour – is incorporated, and then – I have some prepared pans, – so these are buttered and then – also a piece of parchment – cut for the bottom. – Then add some flour – and tap out the excess. – Now, since this was – my favorite cake on Earth – when I was growing up, – when we got to this point, – my mother always let me – dip my finger in – and taste the batter. – Let’s see how it is. – She’d be really proud of me. – Alright. – These go in 350 degrees for 25 – to 30 minutes, until the cake – pulls away from the edges. – ♪♪ – When I told my friend Brenda – that I was traveling to Vienna, – she told me about a young – up-and-coming pastry chef – whose innovative pastries – are creating quite a stir. – Not far from the center – of Vienna, – her café was easy to find – because it’s named after her. – Once inside, the jewel-box – display of sumptuous pastries – simply took my breath away. – Very excited to be here – with Viola Bachmayr-Heyda here – at Cafe Viola in Vienna, – which is the home – of Sacher-Torte. – So, how do you make yours? ->>With a lot of fruit, – with a lot of apricots, so – it’s very, very moist – with a soft chocolate glaze. ->>Oh, nice, yes. – How do we start? ->>We start with – melting the butter. ->>Okay. ->>Oh, a small amount of butter. – You’re making a big one, though. – Yes? ->>We’re making the big frame – over there. ->>Okay. – So, how many years – have you been making this? ->>Well, actually, I started – when I was a kid with my mom – because she also – makes Sacher cake. ->>Is this her recipe? ->>No, because hers is – with almonds, and you’re not – supposed to do it like that. ->>Ohh, – so you’re doing yours – a little more traditionally. ->>Yes, well… ->>Sort of. ->>Ingredients, I’d say yes, – but the way it tastes – and it looks, – it’s not very traditional. ->>Okay. – Does your mother – like your Sacher-Torte? ->>Yes. ->>She does? ->>Yeah, yeah, yeah, and she’s – a really good baker, too, – also my grandmother. ->>Well, no wonder, right? ->>They’re really excited – with me having a café. ->>Yes, yes. ->>Let’s put that aside – for the moment. ->>So now this is the… ->>Egg whites. – Slowly add the sugar. ->>So you’re slowly – adding sugar. – So you’re making a meringue. – What’d you call this here? ->>Ischlerwe call it. – We’re going to put the chocolate – to melt. ->>Alright. – What kind of chocolate – are you using? ->>It’s a dark chocolate – with 60%. ->>60%. ->>This one is going to bake. – Meanwhile, we can sift – the flour with the cacao. ->>Okay. ->>So everything is ready, – and there are different methods – of making the Sacher cake. – Some also they whisk the butter – and slowly add the egg yolk – and the icing sugar. ->>Okay. ->>But we do it – with the melted butter. – I think it’s more moist, – the whole cake. ->>Which I like more. ->>Me too. – That’s why we do it like that. ->>Sugar? ->>Icing sugar. ->>Icing sugar. – So that’s icing sugar, or – we call it confectioners’ sugar. ->>The egg yolks. ->>Egg yolks. ->>If you want to, you can add – the butter. ->>Alright. ->>So, about a third of it. ->>Wow. ->>And now, if you can add – the flour, that would be great. ->>How much do you want? ->>Just add it slow. – Exactly like that. – It’s perfectly just — Good. ->>Yes. ->>[ Giggles ] ->>You have to be strong – to be a pastry chef, don’t you? ->>Yes. ->>And to be a chef, – you have to be. ->>Well, one bag of sugar – is 25 kilos. ->>I know, right? – It’s true. ->>Everyone working here – is really, really — ->>Really strong. ->>And small so… ->>Right. ->>There’s no tall person – that could give us a hand. – Now it’s mixed perfectly, – and now we can add – the rest of it. ->>This? ->>Yes. – And now we’re going to – put it all in the pan. – [ Laughs ] – Alright, now we’re going to put – it in the oven. ->>Alright. ->>Inside the oven. – And now we’re going to make it – all flat with cutting. ->>Aha. ->>So this way it’s always – the same size, the same height, – the same everything. ->>And what do you do – with all that that’s left over? ->>Oh, we make different kind of – cakes again with it or — ->>Yeah. Or you eat it. ->>We eat it. – [ Both laugh ] ->>So now we’re gonna unframe – it. ->>Wow. ->>Now we need – three layers of Sacher. – And this is always – the hardest part. ->>Alright. – Oh, I see what you’re doing. – So now what she’s doing, she’s – cutting this into three layers. – Wow, that’s incredible that – you can move it that easily. – You always want to meet – that first cut, right? ->>Exactly, exactly. – But we’re going to start – with this one because it’s – a little flat – and build up the cake. ->>Oh, this is the – delicious apricot. ->>Apricot filling. ->>Can I taste it? ->>Sure. – Mmm! – That is so good. – It’s just the essence – of apricots. – Wow, that’s delicious. ->>So we’re going to – put half of it. ->>That’s great. ->>Now a little more. ->>Yeah, because sometimes – you get Sacher-Torte, and – there’s not very much apricot. ->>That’s the traditional way – of making a Sacher-Torte. ->>This is. ->>But there’s much – more fruit in it. ->>Right, and look at all those – big pieces of fruit in it. ->>Yeah, that’s the best part. – It’s 2 1/2 kilo of apricots. ->>Oh, it is? ->>It’s a lot of apricots. ->>I can smell the apricot. – Mmm. – Okay. ->>Perfect. ->>Does this make – the cake more moist? ->>Yeah, it does because – there is much more filling. – And now we’re going to put it – in the freezer. ->>Okay. ->>Right. – Now we’re going – to mix the buttercream. ->>And now you’ll flavor it. ->>Exactly, with the chocolate. – Frozen, and now we’re – going to unframe it again. ->>Alright. ->>Perfect. – Now we’re going to freeze it – for a little bit again, – so this way it’s really cold – because this glaze works better – for frozen cakes. – [ Exhales deeply ] ->>Ooh! – Okay. Now it’s frozen. ->>Yeah, it’s frozen. ->>Whoo! – That’s so beautiful. – In terms of the consistency, – what were you looking for? ->>So the glaze should have – around 38, 40 degrees, – so it’s warm but not hot. – There should be… ->>Oh. ->>…not many air bubbles – and shiny, – and you see you can see yourself – in the cake. ->>[ Gasps ] ->>Oh, no, the reflection’s – amazing. ->>It is. It is. ->>It’s beautiful. ->>And now we’re going to put it – again in the freezer – so the glaze can set – and doesn’t move anymore. – Then we can cut it. – I use a cheese knife. ->>So it’s frozen, so it’s a – little firmer. ->>This way, we can cut it – really evenly. ->>Perfect. – I think you’ve done this – a few times. – [ Chuckles ] ->>Yes, a lot of Sacher-Torte – in the first district. ->>Alright. – Cut off the edge. – Oh, how beautiful. – [ Gasps ] That’s so nice. – I can see the beautiful glaze, – then the layer of chocolate, – then the cake, – apricot, cake, apricot, cake. ->>Alright. – It’s time for the gold. ->>So you’re using – edible gold leaf. ->>Exactly. ->>That’s the fun part. ->>You would like – to do that now? ->>Sure. ->>I’ll let you do it. – They don’t have – to look the same. – I like it when they – all look different. ->>Yes. – You put it on top or under — – on top, right? – Whoops. I didn’t get enough. – [ Gasps ] That’s too much. ->>Well, there is not – too much gold. ->>[ Chuckles ] Never too much – gold. ->>[ Chuckles ] It’s not. ->>So this is still frozen. ->>Yeah, it needs a little time – to defrost, but we have – some ones in the shop already, – so if you don’t want to wait… ->>I can’t wait. Let’s go. ->>Let’s have some cake. – So, now there’s your piece of – cake. – I hope you enjoy it. ->>Oh, IknowI will. – This is just a gorgeous cake. – I love you can see – all the layers. – It’s beautiful. – Mmm. – [ Smacking lips ] – It’s so moist. – It’s so chocolaty, and then – you also taste the apricot. – It’s the perfect balance – of chocolate and apricot. ->>I’m happy you like it. ->>I thought Viola’s – Sacher-Torte – was phenomenal. – It was delicious. – Okay, it was more chocolaty – than the classic Sacher-Torte, – but, also, the apricot – filling that’s in the center, – it was so strong of apricot, – and I love apricot. – ♪♪ – ♪♪ – ♪♪ – ♪♪ – ♪♪ – ♪♪ – ♪♪ – ♪♪ – Now that the cakes have cooled, – I place this — – It’s always nice to have one of – these, kind of like a lazy – Susan, but it makes it really – easy to frost. – Beautiful texture – on this frosting. – And an offset spatula is really – the best thing to use for this. – ♪♪ – And now we do the sides. – So, don’t worry at the – beginning. – Just make sure – that you cover the whole thing. – After, you can come back – and fix it. – Just got a little bit left – here — – good thing because – I’m running out of frosting. – Now, with my offset, – what I’m doing is – just to take it – and go from the bottom – to the top – just with the tip of it – all the way around. – This chocolate smells so good. – I am such a sucker – for chocolate. – Mmm! – Okay. – Now just going to smooth the top – a little bit, – especially around the edges. – And I’ve got a little bit more – frosting, and who doesn’t – love frosting, right? – Put a little more on top. – Now I have – some toasted hazelnuts. – I’m going to put those – around the outside. – ♪♪ – And I have a nice bar – of bittersweet chocolate, – and I’m just using a vegetable – peeler to shave some chocolate – right onto the top. – ♪♪ – We are ready to taste. – Let me tell you, – this is incredible. – [ Gasps ] Yes! – Wow. – Okay. – Aw, I just have to have a bite. – I’m just so excited – about the cake. – Frosting, yes, – but I’m a cake girl. – Mmm. – Okay. That brings me back home. – I’m a little kid. – It’s my birthday. – Oh, my. So good. – This might not be a – Sacher-Torte, – but from the time – I can remember, this is the cake – I always asked my mom – to make for every birthday. – Food has a lot of memories, – doesn’t it? ->>You can visit our website – to find and print selected – recipes, get information – about each episode, – learn more about Joanne – and the show, – see behind-the-scenes photos, – provide e-mail feedback, – and more. – It’s all at – joanneweir.com/plates-places. ->>”Joanne Weir’s – Plates & Places” – is brought to you by… ->>With AmaWaterways, guests can – climb… – pedal… – and journey beyond the beaten – path while cruising on storied – rivers across Europe. – You can find out more – at amawaterways.com. ->>Our winemaking is the result – of teamwork and patience. – Working together, we dedicate – our best efforts with every – vine, grape, and bottle — – Washington Vintners. ->>Since 1899, my family has – shared our passion for – everything that goes into our – Mutti 100% Italian Tomatoes. – Only tomatoes. Only Mutti. ->>Start something delicious. – California Figs from – Valley Fig Growers. – ♪♪ – ♪♪ – ♪♪ – ♪♪ – ♪♪ – ♪♪ – ♪♪

Leave a Reply

Your email address will not be published. Required fields are marked *