"Cake war" is decided
The Sachertorte first gained greater attention in 1888, when Eduard Sacher described the creation and popularity of the cake in a letter to the editor. Soon afterwards, the torte found its way into the "Appetit-Lexikon" by Habs and Rosner, where it was celebrated as a distinctive Viennese speciality. In 1934, controversy arose between the Hotel Sacher and the Hofzuckerbäckerei Demel over the use of the name "Original Sachertorte". A protracted "cake war" ended with the Supreme Court ruling that only the cake produced by Hotel Sacher could be labelled "original". Demel's cake was given the name "Demel's Sachertorte".
Background information for the true Sachertorte fan: the "Original Sachertorte" has two layers of jam, while Demel's Sachertorte only has one layer of jam under the icing.
A secret that is well kept
The Hotel Sacher carefully guards the secret of the original Sachertorte recipe, which has been handed down for over 175 years. Manual labour is crucial here. Every step, from the careful preparation of the dough to the skilful icing, is carried out with the utmost precision and dedication. It is the manual labour that ensures the airiness and consistency of the cake - an irreplaceable element.
The Sachertorte is more than just a culinary delicacy - it is a heritage that has endured for generations and embodies the essence of Vienna's cultural wealth.
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Source: Federal Ministry of Agriculture, Forestry, Regions and Water Management