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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":432,"serveWith":439,"variations":441,"ingredients":451,"instructions":501,"pronunciation":541,"substitutions":542,"slug":555,"title":556,"shortTitle":557,"nativeName":557,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":561,"cookMinutes":562,"restMinutes":563,"difficulty":564,"course":565,"diet":567,"mainIngredients":569,"images":570,"keywords":580,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":555,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"It is supposed to be firm and fairly dry — that is the defining character of the cake and the reason it is always served with unsweetened whipped cream and coffee. What stops it being merely dry is the apricot jam, so do not skimp on either the middle layer or the coat under the glaze. If it is genuinely crumbly rather than firm, the sponge was overbaked or the whites were beaten too stiff.","Why is my Sachertorte dry?",{"answer":398,"question":399},"The sugar syrup temperature was wrong, or the mixture was stirred too vigorously. Boil the syrup to around 108°C, take it off the heat, add the chopped chocolate and stir slowly and steadily until smooth without whipping air into it. Pour while it is still fluid enough to level itself. Refrigerating the cake to set the glaze also dulls the shine.","Why did my chocolate glaze turn dull or grainy?",{"answer":401,"question":402},"Both descend from Franz Sacher's 1832 cake, and a long Viennese court case in the 1950s and 60s settled who could use which name. The Hotel Sacher version has apricot jam through the middle of the cake as well as under the glaze and carries a round seal; the Demel version has jam only under the glaze and carries a triangular one. The exact recipes remain trade secrets in both houses.","What is the difference between the Sacher and Demel versions?",{"answer":404,"question":405},"Yes. The apricot layer is not a filling choice but part of the cake's structure — its acidity cuts the chocolate and its moisture compensates for a deliberately dry sponge, and it also gives the glaze a smooth, sealed surface to set against. Raspberry or cherry make a perfectly nice cake, but it is no longer a Sachertorte in any meaningful sense.","Do I really need to use apricot jam?",{"answer":407,"question":408},"Yes, and it is the rare cake that improves with a day or two. Bake, fill and glaze it, then keep it under a dome at cool room temperature for up to a week. The unglazed sponge also freezes for two months. Glaze it on the day you plan to serve or the day before, because a set glaze is stable but does not survive freezing.","Can I make Sachertorte in advance?",[410,411,412,413,414,415],"Use chocolate at 50–55% cocoa solids, not 70%. Very dark chocolate makes both cake and glaze bitter and brittle, and the original is not a high-percentage cake.","Sieve the apricot jam and boil it briefly with a spoon of rum before brushing. Lumps of fruit under the glaze show as bumps on the finished surface.","The glaze syrup needs to reach about 108°C. Too cool and it stays sticky forever, too hot and it sets grainy and dull almost instantly.","Pour the glaze in one continuous stream onto the centre of the cake and let it find its own way to the edges. Every stroke of the palette knife leaves a mark you cannot fix.","Set the glazed cake on a rack over a tray and leave it alone at room temperature. Refrigerating it to speed setting makes the glaze dull and sweat when it warms up.","Cut with a thin knife dipped in hot water and wiped dry between slices, or the glaze cracks and drags across the cut face.","🍫","Sachertorte is a firm, deliberately dry chocolate cake with a thin layer of apricot jam through the middle, another brushed over the outside, and a poured glaze that hardens into a smooth matte-gloss shell. It is not a fudgy cake and is not supposed to be: the crumb is close and slightly chewy, the jam supplies the moisture and a sharp fruit note, and the glaze is made from sugar syrup and chocolate rather than cream, so it sets firm enough to cut cleanly. The unsweetened whipped cream served beside it is structural rather than decorative — the cake is dense enough that Viennese cafés consider serving it without cream a mistake.","The origin story here is unusually well documented, and so is the fight that followed. Franz Sacher, a teenage apprentice cook in the kitchen of Prince Metternich in Vienna, is credited with making the cake in 1832 when the head chef fell ill. His son Eduard refined it during his training at the Demel confectionery and later served it at the Hotel Sacher, which the family opened in 1876. Two Viennese institutions therefore had a genuine claim to the recipe, and for decades both sold it happily.\n\nThat ended in court. From 1954 the Hotel Sacher and Demel fought a trademark case over the right to call their cake the Original Sacher-Torte, which ran for years and became a Viennese spectator sport known as the sweet seven-year war. The settlement gave the Hotel Sacher the words Original Sacher-Torte and a round chocolate seal on top, while Demel sells its version as the Eduard-Sacher-Torte with a triangular seal. The recipes differ in one visible way: the hotel version has a layer of apricot jam through the middle of the cake as well as under the glaze, while the Demel version has jam only directly beneath the glaze.\n\nBoth houses keep their exact formulas secret, which means every published Sachertorte recipe, including this one, is a reconstruction. What is not secret is the technique. The glaze is the part that separates a good homemade Sachertorte from a disappointing one: it is not ganache but a sugar syrup boiled to a specific concentration, then combined with melted chocolate and poured in one movement over the jam-sealed cake. It must be poured while fluid, spread as little as possible, and left alone to set — and it will show every hesitation. The apricot jam layer, meanwhile, is what makes the cake work at all: without it the dry sponge would be exactly that.","Sachertorte keeps far better than most cakes because it is dry by design and sealed under jam and set glaze. Store it at cool room temperature under a cake dome for up to a week — it is arguably better on day two, once the jam has worked into the crumb. Do not refrigerate: the glaze goes dull and sweats condensation when it comes back to room temperature, and cold blunts the chocolate flavour. The unglazed sponge freezes well for 2 months, wrapped tightly; glaze it after thawing rather than before.",[421,422,423,424],"Uses the sugar-syrup glaze rather than a ganache shortcut, so the surface sets hard and shines properly.","Warms and sieves the apricot jam into a thin sealing coat that gives the glaze a smooth surface to grip.","Beats the egg whites separately for the light-but-firm crumb the cake is supposed to have.","Says plainly that this is a reconstruction, since both Viennese houses keep the real formula secret.",[426,427,428,429,430,431],"22 cm springform tin","Stand mixer or electric beaters","Sugar thermometer","Wire rack and tray","Long serrated knife","Small pastry brush",{"fat":433,"carbs":434,"fiber":435,"sugar":436,"protein":437,"calories":438,"estimated":8},28,62,3,48,7,520,[440],"A large spoonful of unsweetened whipped cream and a strong black coffee or Melange.",[442,445,448],{"name":443,"description":444},"Demel style","Jam only under the glaze, with no layer through the middle, and the cake left unsplit — the version at the heart of the trademark case.",{"name":446,"description":447},"Sachertorte with rum","The apricot jam loosened with dark rum before brushing, common in Viennese home baking and slightly more aromatic.",{"name":449,"description":450},"Individual Sacherwürfel","The same cake baked flat, cut into cubes and glazed on all sides — sold in Vienna as small gift boxes and easier to glaze evenly at home.",[452,458,461,464,469,471,474,478,483,486,490,494,497],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},140,"butter","unsalted butter, soft","g","For the sponge",{"qty":459,"name":460,"unit":456,"group":457},110,"icing sugar",{"qty":462,"name":463,"unit":456,"group":457},130,"dark chocolate, 50–55%, melted and cooled",{"qty":465,"ref":466,"name":467,"unit":468,"group":457},6,"eggs","eggs, separated","piece",{"qty":459,"name":470,"unit":456,"group":457},"caster sugar",{"qty":453,"ref":472,"name":473,"unit":456,"group":457},"flour","plain flour, sifted",{"qty":475,"name":476,"unit":477,"group":457},1,"salt","pinch",{"qty":479,"ref":480,"name":481,"unit":456,"group":482},250,"apricot","apricot jam","For the filling",{"qty":475,"name":484,"unit":485,"group":482},"dark rum or water","tbsp",{"qty":487,"name":488,"unit":456,"group":489},200,"sugar, for the glaze","For the glaze",{"qty":491,"name":492,"unit":493,"group":489},125,"water, for the glaze","ml",{"qty":495,"name":496,"unit":456,"group":489},150,"dark chocolate, 50–55%, finely chopped",{"qty":479,"ref":498,"name":499,"unit":493,"group":500},"heavy-cream","whipping cream, unsweetened","To serve",[502,505,509,512,515,519,523,527,531,534,537],{"text":503,"title":504},"Heat the oven to 170°C. Butter a 22 cm springform tin, line the base with baking parchment and dust the sides with flour, tapping out the excess so the sponge can climb the walls.","Prepare the tin and oven",{"tip":506,"text":507,"title":508},"The melted chocolate must be barely warm. Hot chocolate will melt the butter and the mixture will split.","Beat the soft butter with the icing sugar for 4 minutes until pale and light, then beat in the cooled melted chocolate followed by the egg yolks one at a time, waiting for each to disappear before adding the next.","Cream butter, sugar and chocolate",{"text":510,"title":511},"In a clean bowl, whisk the egg whites with the salt until foamy, then add the caster sugar in a slow stream and whip to a glossy medium peak that curls over at the tip rather than standing straight.","Whip the whites",{"text":513,"title":514},"Fold a third of the whites into the chocolate mixture to loosen it, then alternate the remaining whites with the sifted flour in two additions, folding gently until just combined with no dry patches.","Fold in whites and flour",{"text":516,"title":517,"timerSeconds":518},"Scrape the batter into the tin, level the top and bake for 50–55 minutes. The cake is done when it has domed, come slightly away from the sides, and a skewer comes out with a few dry crumbs but no wet batter.","Bake",3200,{"text":520,"title":521,"timerSeconds":522},"Rest the cake in the tin for 15 minutes, then release the ring, invert onto a rack and peel off the parchment. Leave it upside down to cool fully, which flattens the domed top into a level surface.","Cool completely",900,{"tip":524,"text":525,"title":526},"Work fast while the jam is hot and thin — it sets quickly and drags once it cools.","Warm the apricot jam with the rum until fluid and press it through a sieve. Slice the cold cake horizontally in half with a serrated knife, brush the cut face generously with jam, reassemble and coat the top and sides in a thin even layer.","Split and fill with jam",{"text":528,"title":529,"timerSeconds":530},"Move the jam-coated cake to a rack set over a tray and leave for 30 minutes until the surface is tacky-dry to the touch. The glaze needs a sealed, set surface to sit on.","Let the jam set",1800,{"text":532,"title":533},"Boil the sugar and water in a small pan until the syrup reaches 108°C on a thermometer, about 5 minutes. Take it off the heat, add the chopped chocolate and stir slowly until completely smooth and thickly pourable.","Cook the glaze syrup",{"text":535,"title":536},"Pour the warm glaze onto the centre of the cake in a single stream and let it flow outwards, helping it over the edges with two or three light passes of a palette knife and no more. Tap the rack once to settle it.","Glaze in one pour",{"text":538,"title":539,"timerSeconds":540},"Leave the cake at cool room temperature for at least 3 hours until the glaze is firm and matte-glossy. Slice with a hot dry knife and serve each piece with a spoonful of unsweetened whipped cream.","Set and serve",10800,"ZAH-kher-tor-teh",[543,547,551],{"note":544,"swap":545,"original":546},"It must be apricot — the sharp fruit acidity against the dark chocolate is the whole architecture of the cake. Other jams make a different cake entirely.","Apricot preserve pressed through a sieve, or apricot puree cooked down with sugar","Apricot jam",{"note":548,"swap":549,"original":550},"Far easier and far more forgiving, but it stays soft, tastes richer and is not a Sachertorte glaze. Use it if the syrup defeats you twice.","Chocolate ganache made with cream and a spoon of glucose","Sugar syrup glaze",{"note":552,"swap":553,"original":554},"Gets you to roughly the right cocoa percentage if that is what your cupboard holds. Do not use chocolate chips, which contain stabilisers that prevent a clean glaze.","Half 70% chocolate and half milk chocolate","Dark chocolate, 50–55%","sachertorte","Sachertorte (Viennese Chocolate and Apricot Cake)","Sachertorte","austria","Vienna",12,45,55,240,"hard",[566],"dessert",[568],"vegetarian",[480,454,466,472],[571,574,576,578],{"alt":572,"src":573},"Slice of Sachertorte showing dark sponge, apricot jam layer and glossy chocolate glaze with whipped cream","\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-1x1.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-4x3.jpg",[555,581,481,582,583,584,585],"chocolate cake","vienna","austrian dessert","chocolate glaze","coffee house","2026-08-19","dishroute-kitchen","Dense chocolate sponge split and sealed with apricot jam, then poured with a hot sugar-and-chocolate glaze that sets to a hard mirror shine. Served with unsweetened whipped cream.",{"en":590},"\u002Frecipe\u002Fsachertorte",{"items":592,"total":779,"page":475,"limit":849,"hasMore":850},[593,625,659,685,710,737,764,774,801,824],{"slug":594,"title":595,"shortTitle":596,"nativeName":596,"countrySlug":558,"region":597,"baseServings":598,"prepMinutes":599,"cookMinutes":599,"restMinutes":600,"difficulty":601,"course":602,"diet":604,"mainIngredients":605,"images":608,"keywords":618,"publishedAt":586,"updatedAt":586,"authorSlug":587},"backhendl","Backhendl (Austrian Breaded Fried Chicken)","Backhendl","Styria and Vienna",4,30,60,"medium",[603],"main",[],[606,607,466,472],"chicken","breadcrumbs",[609,612,614,616],{"alt":610,"src":611},"Platter of golden breaded Austrian fried chicken pieces with crisp fried parsley and lemon wedges","\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-1x1.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-4x3.jpg",[594,619,620,621,622,623,624],"fried chicken","styria","breaded chicken","austrian","biedermeier","deep fried",{"slug":626,"title":627,"shortTitle":628,"nativeName":628,"countrySlug":558,"region":629,"baseServings":465,"prepMinutes":630,"cookMinutes":631,"restMinutes":632,"difficulty":633,"course":634,"diet":636,"mainIngredients":639,"images":644,"keywords":654,"publishedAt":586,"updatedAt":586,"authorSlug":587},"erdapfelsalat","Erdäpfelsalat (Austrian Warm Potato Salad)","Erdäpfelsalat","Vienna and Styria",20,25,15,"easy",[635],"side",[637,638],"dairy-free","gluten-free",[640,641,642,643],"potato","onion","stock","vinegar",[645,648,650,652],{"alt":646,"src":647},"Bowl of Austrian warm potato salad with sliced waxy potatoes, red onion rings and chives","\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-1x1.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-4x3.jpg",[626,655,656,657,658,582,620],"austrian potato salad","no mayonnaise","pumpkin seed oil","schnitzel side",{"slug":660,"title":661,"shortTitle":662,"nativeName":662,"countrySlug":558,"region":559,"baseServings":598,"prepMinutes":632,"cookMinutes":631,"restMinutes":599,"difficulty":633,"course":663,"diet":666,"mainIngredients":667,"images":669,"keywords":679,"publishedAt":586,"updatedAt":586,"authorSlug":587},"frittatensuppe","Frittatensuppe (Beef Broth with Sliced Pancakes)","Frittatensuppe",[664,665],"soup","appetizer",[],[642,472,466,668],"milk",[670,673,675,677],{"alt":671,"src":672},"Bowl of clear Austrian beef broth with ribbons of sliced pancake and snipped chives on top","\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-4x3.jpg",[660,680,681,682,683,582,684],"beef broth","pancake soup","frittaten","austrian soup","starter",{"slug":686,"title":687,"shortTitle":688,"nativeName":688,"countrySlug":558,"region":689,"baseServings":598,"prepMinutes":630,"cookMinutes":630,"restMinutes":632,"difficulty":633,"course":690,"diet":691,"mainIngredients":692,"images":694,"keywords":704,"publishedAt":586,"updatedAt":586,"authorSlug":587},"kaiserschmarrn","Kaiserschmarrn (Shredded Austrian Emperor Pancake)","Kaiserschmarrn","Salzburg and Tyrol",[566,603],[568],[472,466,668,693],"raisins",[695,698,700,702],{"alt":696,"src":697},"Torn caramelised Kaiserschmarrn pancake pieces dusted with icing sugar beside dark plum compote","\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-1x1.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-4x3.jpg",[686,705,583,706,707,708,709],"shredded pancake","alpine","emperor pancake","plum compote","mehlspeise",{"slug":711,"title":712,"shortTitle":713,"nativeName":713,"countrySlug":558,"region":714,"baseServings":598,"prepMinutes":600,"cookMinutes":630,"restMinutes":599,"difficulty":564,"course":715,"diet":716,"mainIngredients":717,"images":720,"keywords":730,"publishedAt":586,"updatedAt":586,"authorSlug":587},"karntner-kasnudeln","Kärntner Kasnudeln (Carinthian Curd Cheese Dumplings)","Kärntner Kasnudeln","Carinthia",[603],[568],[718,640,719,472],"quark","mint",[721,724,726,728],{"alt":722,"src":723},"Carinthian Kasnudeln half-moon dumplings with twisted rope edges in browned butter with chives","\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-1x1.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-4x3.jpg",[731,732,733,734,735,736,719],"kasnudeln","carinthia","curd cheese dumplings","krendl","austrian pasta","topfen",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":558,"region":742,"baseServings":465,"prepMinutes":632,"cookMinutes":9,"restMinutes":563,"difficulty":633,"course":743,"diet":745,"mainIngredients":746,"images":749,"keywords":759,"publishedAt":586,"updatedAt":586,"authorSlug":587},"austrian-liptauer","Liptauer (Viennese Paprika Cheese Spread)","Liptauer","Liptauer Aufstrich","Vienna and Burgenland",[665,744],"snack",[568],[718,747,748,454],"paprika","capers",[750,753,755,757],{"alt":751,"src":752},"Bowl of 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