{"id":22955,"date":"2022-06-05T09:16:03","date_gmt":"2022-06-05T07:16:03","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=22955"},"modified":"2022-06-23T10:27:17","modified_gmt":"2022-06-23T08:27:17","slug":"zacher-torta-eredeti-iz","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/zacher-torta-eredeti-iz\/","title":{"rendered":"Ziher a Z\u00e1her (Sacher)"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>

Sacher je jednoducho nepostr\u00e1date\u013en\u00fdm pr\u00edrastkom do palety cukr\u00e1rn\u00ed, kaviarn\u00ed a dokonca aj re\u0161taur\u00e1ci\u00ed. Len preto, \u017ee je to \u010dokol\u00e1da? Samozrejme, \u017ee nie! Ale \u010dokol\u00e1da je n\u00e1dhern\u00e9 afrodiziakum, ktor\u00e9 \u013eud\u00ed zv\u00e1dza, a my k nej c\u00edtime pr\u00ed\u0165a\u017elivos\u0165, ktor\u00e1 je nevysvetlite\u013en\u00e1. Sacher sa v priebehu rokov jednoducho stal sladkou senz\u00e1ciou eur\u00f3pskej kult\u00fary, vlastne sa stal skuto\u010dnou zna\u010dkou.<\/strong><\/p>\n

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Foto: Pixabay<\/p><\/div>\n

Pre\u010do milujeme <\/strong><\/h3>\n

Ako typick\u00fd doplnok vzne\u0161enej bur\u017eo\u00e1zie, kult\u00fary cukr\u00e1rn\u00ed a kaviarn\u00ed, je takmer fenom\u00e9n!<\/a> Fenom\u00e9n, s ktor\u00fdm catering <\/a>jednotka je \u0165a\u017ek\u00e9 zlyha\u0165, to znamen\u00e1, ak je prezentovan\u00e1 v spr\u00e1vnej kvalite. V\u010faka Franzovi Sacherovi sa stal kultov\u00fdm produktom. Svetov\u00fa sl\u00e1vu mu priniesla kuch\u00e1rska kniha Kathariny Prato \u201eJuhonemeck\u00e1 kuchy\u0148a\u201d, ktor\u00e1 sa dodnes pou\u017e\u00edva ako referencia v tradi\u010dnej kuchyni. cukrovinky<\/a> ako jedno zo zakladaj\u00facich diel.<\/p>\n

Dedi\u010dstvo<\/strong><\/h3>\n

Rak\u00faska gastron\u00f3mia<\/a> a najm\u00e4 jeden z najviac najzn\u00e1mej\u0161\u00ed kol\u00e1\u010d<\/a>. \u010cokol\u00e1dov\u00fd kol\u00e1\u010d po tom v\u0161etkom. Sklad\u00e1 sa z dvoch vrstiev hrub\u00e9ho, nie pr\u00edli\u0161 sladk\u00e9ho \u010dokol\u00e1dov\u00e9ho pi\u0161k\u00f3tov\u00e9ho kol\u00e1\u010da, medzi ktor\u00fdmi je tenk\u00e1 vrstva marhu\u013eov\u00e9ho d\u017eemu. Vrch a boky s\u00fa pokryt\u00e9 \u010dokol\u00e1dovou polevou. Pomenovan\u00e1 je pod\u013ea viedensk\u00e9ho cukr\u00e1ra Franza Sachera.<\/p>\n

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Foto: Pixabay<\/p><\/div>\n

Legenda hovor\u00ed, \u017ee ho vytvoril v roku 1832 na \u017eiados\u0165 knie\u017ea\u0165a Metternicha, azda najhorlivej\u0161ieho a naj\u00fa\u010dinnej\u0161ieho obrancu poriadku v monarchii. Vl\u00e1dol \u017eeleznou rukou a bol mu\u017eom, ktor\u00e9ho nebolo mo\u017en\u00e9 odmietnu\u0165. Franz Sacher bol v tom \u010dase iba cukr\u00e1rskym u\u010d\u0148om, mal len 16 rokov, ale bol sl\u00e1vny \u0161iroko-\u010faleko<\/a> sa t\u00fdkala jeho kol\u00e1\u010dov. Prirodzene, mal v \u00famysle vyhovie\u0165 tejto ve\u013emi \u00factyhodnej, ale \u0161pecifickej po\u017eiadavke, a tak na recepte pracoval nieko\u013eko dn\u00ed. Niektor\u00ed hovoria, \u017ee ke\u010f ho pri\u0161iel nav\u0161t\u00edvi\u0165 knie\u017ea Metternich, predstavil mu tortu s tras\u00facimi sa rukami a sklopen\u00fdmi o\u010dami. Ke\u010f ho knie\u017ea ochutnal, pot\u013eapkal \u201edie\u0165a\u201d po pleci a vyjadril mu uznanie. T\u00e1to kol\u00e1\u010dov\u00e1 \u0161pecialita odvtedy pre\u0161la dlh\u00fa cestu a existuje pomerne ve\u013ea vari\u00e1ci\u00ed. Recept \u010falej rozv\u00edjal jeho syn Eduard Sacher, ktor\u00fd sa po otcov\u00fdch stop\u00e1ch vyu\u010dil za dvorn\u00e9ho kuch\u00e1ra. Ke\u010f\u017ee ho po \u010dase za\u010dalo kop\u00edrova\u0165 mnoho \u013eud\u00ed, viacer\u00e9 recepty sa dnes pova\u017euj\u00fa za origin\u00e1lne. Nakoniec hotel Sacher<\/a> dreven\u00e1 \u0161katu\u013eov\u00e1 torta s \u010dokol\u00e1dovou pe\u010da\u0165ou sa stala ochrannou zn\u00e1mkou \u201eOriginal Sacher-Torte\u201d.<\/p>\n

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Foto: Pixabay<\/p><\/div>\n

P\u00f4vodn\u00fd recept<\/strong><\/h3>\n

Po\u010das pr\u00e1ce v Zselize na\u0161li b\u00e1datelia ru\u010dne p\u00edsan\u00fd recept\u00e1r od man\u017eelky Franti\u0161kovho vnuka. Zatia\u013e sa nikomu nepodarilo dok\u00e1za\u0165, \u010di ide o p\u00f4vodn\u00fd recept, ke\u010f\u017ee recept na kol\u00e1\u010d je z ve\u013emi cenn\u00e9<\/a>, pr\u00edsne str\u00e1\u017een\u00e9 tajomstvo, ktor\u00e9 sa \u00fadajne uchov\u00e1va v trezore hotela Sacher. Cukr\u00e1rov najviac zauj\u00edma mno\u017estvo \u010dokol\u00e1dy v p\u00f4vodnom recepte. Pou\u017e\u00edvaj\u00fa tie\u017e \u0161peci\u00e1lnu m\u00faku a jedine\u010dn\u00e9 vajcia. Toto tajomstvo sa dodnes nepodarilo odhali\u0165. Chu\u0165, ktor\u00fa pozn\u00e1me dnes, je vlastne verzia, ktor\u00fa vyrobil Eduard Sacher. Recept na Sacherovu tortu, o ktorej sa tvrd\u00ed, \u017ee je najorigin\u00e1lnej\u0161ia, m\u00f4\u017eete ochutna\u0165 v hoteli Sacher vo Viedni. Samozrejme, je pravdepodobne \u00faplne odli\u0161n\u00fd od p\u00f4vodn\u00e9ho receptu Franza Sachera z 19. storo\u010dia. Aj mnoh\u00ed profesion\u00e1lni cukr\u00e1ri tvrdia, \u017ee p\u00f4vodn\u00fd recept nikto nepozn\u00e1, a aj keby ho poznal, bolo by ve\u013emi \u0165a\u017ek\u00e9 ho vyrobi\u0165. V skuto\u010dnosti je okolo neho ve\u013ea ot\u00e1znikov.<\/p>\n

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Foto: MATUSZVAD<\/p><\/div>\n

Sacherova torta je cesta k \u00faspechu<\/strong><\/h3>\n

Jeho hist\u00f3ria je pln\u00e1 zvratov, ba dokonca existuje nieko\u013eko receptov, ktor\u00e9 sa pou\u017e\u00edvaj\u00fa dodnes. Ke\u010f\u017ee je v\u0161ak Sacher - ve\u010dn\u00fd kol\u00e1\u010d - dobre zn\u00e1my a ob\u013e\u00faben\u00fd, je z\u00e1kladom stravovania v tejto oblasti. Ak chcete dosiahnu\u0165 \u00faspech svojho podniku, cukr\u00e1rne, re\u0161taur\u00e1cie, kaviarne alebo hotela, mali by ste za\u010da\u0165 zaradi\u0165 do jed\u00e1lneho l\u00edstka.<\/a> Okrem mnoh\u00fdch receptov s\u00fa teraz k dispoz\u00edcii aj \u0161peci\u00e1lne v\u00fdrobky dokonalej kvality, ktor\u00e9 e\u0161te viac umoc\u0148uj\u00fa dedi\u010dstvo zna\u010dky Sacher.<\/p>\n

Foto: Pixabay<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Sacher je jednoducho nepostr\u00e1date\u013en\u00fdm pr\u00edrastkom do palety cukr\u00e1rn\u00ed, kaviarn\u00ed a dokonca aj re\u0161taur\u00e1ci\u00ed. Len preto, \u017ee je to \u010dokol\u00e1da? Samozrejme, \u017ee nie!<\/p>","protected":false},"author":14,"featured_media":23182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-22955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok"],"yoast_head":"\nZiher a Z\u00e1her (Sacher) - Matusz-Vad Blog Az eredeti, eredete.<\/title>\n<meta name=\"description\" content=\"Sacher! Ziher a Z\u00e1her. A ma ismert \u00edz val\u00f3j\u00e1ban Eduard Sacher \u00e1ltal elk\u00e9sz\u00edtett. 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