art travel Beč Er Srbija leti 14 puta nedeljno iz Beograda za Beč Air Serbia ies 14 times a week from Belgrade to Vienna Vienna 1.20’ Schwechat Trajanje leta Aerodrom Flight time Airport
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CULINARY WEEKEND
Torta je najbolja u hotelu Saher Cake is best at Hotel Sacher
C hocolate, jam, our, eggs and but- ter. The ingredients are common, but the way they are fused is not. It must be perfect. And that choco- late glazing must shine, glistening. No mat- ter how much the cynic within you insists it’s just an ordinary cake, the Sachertorte is much more than that: a cult brand and 200-year-old recipe, currently locked in the safe of Vienna’s Hotel Sacher. It all started in 1832, after the Congress of Vienna, when Prince Metternich, the im- perial chancellor, ordered the preparation of a feast to remember, emphasising that the desserts should be particularly exceptional. The head chef fell ill and all responsibility fell on his assistant, the then 16-year-old Franz Sacher. Sacher coped skilfully, using ingredi- ents that were already available in the kitch- en. When his chocolate cake with apricot jam and whipped cream was served at the banquet, it proved an unprecedented suc- cess, the creation of something new and unexpected on the map of Viennese des- serts, which had until then only featured cre- ations made of marzipan. Four years later, Franz’s cake began being served in the im- perial court. The biggest challenge is said to be mak- ing the glaze, which is created using three types of chocolate, and the cake should be served alongside“Wiener Melange”, the city’s famous co ee with milk.
Hotel „Saher“ stoji rame uz rame sa Praterom, Hofburgom, katedralom Svetog Stefana i ostalim kultnim tačkama na mapi Beča
Hotel Sacher stands side by side with Prater Park, Hofburg, St. Stephen’s Cathedral and other cult points on the map of Vienna
SAHER HOTEL Gde se nalazi: Philharmoniker Str. 4 Koliko košta: Parče torte sa
Č okolada, džem, brašno, jaja, puter. Sastojci su obični, ali ne i način na koji se sjedinjuju, koji mora biti savršen. I ona čokoladna glazu- ra mora biti sjajna, da se cakli. Ma koliko cinik u vama govorio – pa to je samo obična torta, saher je mnogo više od toga: kultni brend i recept star 200 godina, trenutno zaključan u sefu bečkog hotela Saher . Sve je počelo 1832. posle Bečkog kongresa, kada je princ Meternih nalo- žio da se pripremi gozba za pamćenje i naglasio da naročito desert treba da bude izuzetan. Glavni kuvar se razboleo i sva odgovornost je bila na njego- vom pomoćniku, 16-godišnjem Francu Saheru. Saher se vešto snašao iskori- stivši sastojke koji su već bili u kuhinji. Kada je na banketu poslužena čoko- ladna torta sa džemom od kajsije i šlagom sa strane, bio je to nezapamćen uspeh, nešto novo i neočekivano na slatkoj bečkoj mapi, koja je do tada zna- la samo za kreacije od marcipana. Četiri godine kasnije Francova torta je po- čela da se služi na dvoru. Kažu, najveći izazov je napraviti glazuru, koja se pravi od tri vrste čoko- lade, a torta se tradicionalno služi uz bečki melanž, čuvenu kafu s mlekom.
šlagom: 7,5 evra + melanž kafa: 5,9
Kad radi:
Od 8 do 24 h
SACHER HOTEL Where is it:
Philharmoniker Str. 4 How much: Slice of cake with whipped cream: 7,5 + Cafe Melange: 5,9 Working hours: 8pm - midnight
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