{"id":3953,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/sachertorte\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"sachertorte","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/sachertorte\/","title":{"rendered":"Sachertorte"},"content":{"rendered":"\n<style>\n#recipe-sr-sachertorte{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;\n  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.gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-sachertorte .gj-rail,#recipe-sr-sachertorte .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-sachertorte .gj-rail-t,#recipe-sr-sachertorte .gj-rail-stop b,#recipe-sr-sachertorte .gj-close .gj-serif{color:#000}\n  #recipe-sr-sachertorte .gj-rail-stop span,#recipe-sr-sachertorte .gj-rail-sum,#recipe-sr-sachertorte .gj-close p{color:#222}\n  #recipe-sr-sachertorte .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-sachertorte .gj-rail-track::before{background:#999}\n  #recipe-sr-sachertorte .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-sachertorte .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-sachertorte .gj-ing-group,#recipe-sr-sachertorte .gj-steps>li,#recipe-sr-sachertorte .gj-rail,#recipe-sr-sachertorte .gj-close,#recipe-sr-sachertorte .gj-nutri-row,#recipe-sr-sachertorte .gj-fact{break-inside:avoid}\n  #recipe-sr-sachertorte .gj-sec h2,#recipe-sr-sachertorte .gj-stage{break-after:avoid}\n  #recipe-sr-sachertorte .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-sr-sachertorte\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Be\u010dka kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Sachertorte<\/b> sa \u010dokoladnim biskvitom <span class=\"gj-serif\">kajsijom i sjajnom glazurom<\/span><\/h2>\n\n  <p class=\"gj-sub\">Be\u010dka Sachertorte sa vazdu\u0161nim \u010dokoladnim biskvitom, d\u017eemom od kajsije izme\u0111u slojeva i preko povr\u0161ine, zavr\u0161ena glatkom tamnom glazurom.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Torta<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Zahtevno<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Odmor ili hla\u0111enje:<\/i> <b>3 h<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>4 h 45 min<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">12 kri\u0161ki<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">50 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">55 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 610 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Sachertorte-2.webp\" alt=\"Be\u010dka Sachertorte sa \u010dokoladnom glazurom, d\u017eemom od kajsije i umu\u0107enom pavlakom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Glazura je dovoljno \u010dvrsta da dr\u017ei sjajnu povr\u0161inu, ali se toplim no\u017eem se\u010de bez lju\u0161tenja i krupnih pukotina.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Tri jasna sloja: biskvit, kajsija i \u010dokolada<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Sachertorte je be\u010dka \u010dokoladna torta \u010dija se struktura oslanja na nekoliko preciznih odnosa. Biskvit je lagan, ali ne sun\u0111erast; d\u017eem od kajsije daje tanku kiselkastu vezu; glazura je tamna, sjajna i dovoljno \u010dvrsta da napravi \u010dist presek. Uz kri\u0161ku se slu\u017ei nezasla\u0111ena umu\u0107ena pavlaka, koja ubla\u017eava \u010dokoladu bez dodatnog \u0161e\u0107era. Svaki sloj ima zaseban zadatak, pa torta ne tra\u017ei krem izme\u0111u korica.<\/p>\n    <p>\u010cokolada za biskvit topi se polako i hladi do mlake temperature. Vru\u0107a \u010dokolada topi puter i obara \u017eumanca, a hladna se ste\u017ee u sitne komade. Puter i \u0161e\u0107er u prahu mute se do svetle, glatke mase, zatim se \u017eumanca dodaju pojedina\u010dno. Belanca se sa kristal \u0161e\u0107erom mute do sjajnog, srednje \u010dvrstog snega. Presuv sneg te\u0161ko se ume\u0161ava i ostavlja bele grudvice, dok mekan nema dovoljno vazduha da podigne biskvit.<\/p>\n    <p class=\"gj-pull\">Sjaj glazure nastaje iz pravilne temperature sirupa i mirnog me\u0161anja, ne iz dodatnog putera ili dugog gla\u010danja.<\/p>\n    <p>Bra\u0161no se prosejava preko mase u dve ture i sklapa \u0161irokom lopaticom. Kalup ima papir samo na dnu, a stranice se tanko podmazuju i bra\u0161ne. Pe\u010denje po\u010dinje sa blago od\u0161krinutim vratima nekoliko minuta samo ako rerna stabilno dr\u017ei temperaturu; u ku\u0107noj rerni pouzdaniji je miran re\u017eim na 170 \u00b0C bez ventilatora. Biskvit je gotov kada se sredina vrati pod blagim dodirom, a \u010da\u010dkalica iza\u0111e sa nekoliko suvih mrvica.<\/p>\n    <p>D\u017eem od kajsije se zagreva i pasira. Torta se prese\u010de tek potpuno hladna. Tanka koli\u010dina ide izme\u0111u dve polovine, a ostatak preko vrha i strana. Takav premaz zatvara mrvice, daje kiselost i pravi glatku podlogu za glazuru. D\u017eem mora kratko da se prosu\u0161i; na mokroj povr\u0161ini \u010dokoladni sloj klizi i ostaje mat.<\/p>\n    <p>Glazura od \u0161e\u0107ernog sirupa i \u010dokolade tra\u017ei temperaturu, ne dugo mu\u0107enje. Sirup se kuva do oko 108\u2013110 \u00b0C, sklanja sa vatre i spaja sa sitno seckanom \u010dokoladom. Me\u0161a se mirno, bez uvla\u010denja vazduha. Kada kap sa varja\u010de ostavi trag koji se polako zatvara, glazura se izliva u jednom potezu preko torte. Vi\u0161ak pada niz strane, a lopatica se koristi samo za dva ili tri brza poteza. Torta zatim miruje na sobnoj temperaturi dok se povr\u0161ina ne stegne.<\/p>\n    <p>Visina biskvita zavisi i od na\u010dina hla\u0111enja. Kalup se posle pe\u010denja ostavlja nekoliko minuta na re\u0161etki, zatim se obod pa\u017eljivo odvaja tankim no\u017eem. Biskvit se mo\u017ee okrenuti na papir kako bi vrh postao ravniji, ali se ne pritiska. Potpuno hladan kola\u010d lak\u0161e se deli na dve kore pomo\u0107u nazubljenog no\u017ea i okretanja torte, umesto dubokog reza sa jedne strane.<\/p>\n    <p>Temperatura prostorije uti\u010de na zavr\u0161nu glazuru. U veoma toploj kuhinji sirup se hladi sporije i sloj ostaje tanak; u hladnoj prostoriji zgu\u0161njava se pre nego \u0161to stigne do stranica. Pripremljena torta, re\u0161etka i pleh zato moraju biti na mestu pre kuvanja sirupa. Kada se glazura izlije, torta se vi\u0161e ne pomera dok povr\u0161ina ne izgubi te\u010dan odsjaj. Natpis od \u010dokolade nije potreban za uredan ku\u0107ni rezultat.<\/p>\n    <p>Ukus \u010dokolade mora biti isti u biskvitu i glazuri, pa se koristi kvalitetna tamna \u010dokolada sli\u010dnog procenta kakao delova. \u010cokolade sa mnogo dodatog kakao putera ili mleka menjaju stezanje glazure. Sitno seckanje je va\u017eno: veliki komadi se ne rastapaju dovoljno brzo i podsti\u010du predugo me\u0161anje, koje uvodi mehuri\u0107e.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Od umu\u0107enog putera do glatke tamne povr\u0161ine<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Puter, \u017eumanca i mlaka \u010dokolada grade osnovu, a sneg unosi vazduh.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:30<\/b><span>Biskvit odlazi u rernu i pe\u010de se do elasti\u010dne sredine.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:30<\/b><span>Ohla\u0111ena torta se se\u010de, premazuje toplim d\u017eemom i kratko su\u0161i.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>3:45<\/b><span>Kuvana glazura preliva tortu, koja zatim miruje do \u010distog preseka.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Tamna \u010dokolada se topi i hladi do mlakog. Puter i \u0161e\u0107er u prahu mute se sa vanilom, pa se dodaju \u017eumanca i \u010dokolada. Belanca sa kristal \u0161e\u0107erom stvaraju sjajan sneg koji se naizmeni\u010dno sklapa sa bra\u0161nom. Biskvit se pe\u010de oko 55 minuta na 170 \u00b0C i potpuno hladi. Preseca se, puni toplim pasiranim d\u017eemom od kajsije i njime tanko premazuje spolja. \u0160e\u0107erni sirup kuva se do 108\u2013110 \u00b0C, spaja sa \u010dokoladom i odmah izliva preko torte. Glazura se ste\u017ee na sobnoj temperaturi, a kri\u0161ka se slu\u017ei sa nezasla\u0111enom pavlakom. Torta miruje dok se glazura potpuno ne stegne, a se\u010de se zagrejanim, obrisanim no\u017eem i slu\u017ei uz nezasla\u0111enu pavlaku.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h3>Za \u010dokoladni biskvit<\/h3>\n        <ul>\n          <li><b>150 g tamne \u010dokolade sa 60\u201370% kakao delova<\/b> \u2014 <em>sitno seckana<\/em><\/li>\n          <li><b>150 g neslanog putera<\/b> \u2014 <em>omek\u0161ao<\/em><\/li>\n          <li><b>100 g \u0161e\u0107era u prahu<\/b> \u2014 <em>prosejan<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica ekstrakta vanile<\/b> \u2014 <em>ili seme pola mahune<\/em><\/li>\n          <li><b>7 velikih jaja<\/b> \u2014 <em>belanca i \u017eumanca odvojeni<\/em><\/li>\n          <li><b>150 g kristal \u0161e\u0107era<\/b> \u2014 <em>za sneg<\/em><\/li>\n          <li><b>150 g glatkog p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>prosejano<\/em><\/li>\n          <li><b>2 g fine soli<\/b> \u2014 <em>za belanca<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za sloj kajsije<\/h3>\n        <ul>\n          <li><b>250 g gustog d\u017eema od kajsije<\/b> \u2014 <em>zagrejati i pasirati<\/em><\/li>\n          <li><b>1 ka\u0161ika vode<\/b> \u2014 <em>samo ako je d\u017eem veoma \u010dvrst<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-group\">\n        <h3>Za glazuru i serviranje<\/h3>\n        <ul>\n          <li><b>200 g kristal \u0161e\u0107era<\/b> \u2014 <em>za sirup<\/em><\/li>\n          <li><b>125 ml vode<\/b> \u2014 <em>za sirup<\/em><\/li>\n          <li><b>150 g tamne \u010dokolade sa 60\u201370% kakao delova<\/b> \u2014 <em>vrlo sitno seckana<\/em><\/li>\n          <li><b>300 ml slatke pavlake<\/b> \u2014 <em>hladna, bez \u0161e\u0107era<\/em><\/li>\n        <\/ul>\n      <\/div>\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergeni su mleko, jaja i gluten. \u010cokolada mo\u017ee sadr\u017eati tragove ora\u0161astih plodova i soje, \u0161to se proverava na deklaraciji. Sirova jaja se ne probaju; biskvit mora biti potpuno pe\u010den.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Biskvit<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite kalup i \u010dokoladu<\/p>\n        <p class=\"gj-step-x\">Kalup pre\u010dnika 24 cm oblo\u017eite papirom na dnu, strane tanko podma\u017eite i pobra\u0161nite. Rernu zagrejte na 170 \u00b0C. \u010cokoladu otopite i ohladite do mlake.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Umutite puter i \u017eumanca<\/p>\n        <p class=\"gj-step-x\">Puter, \u0161e\u0107er u prahu i vanilu mutite 4 minuta. Dodajte \u017eumanca jedno po jedno, zatim tankim mlazom ume\u0161ajte \u010dokoladu.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Napravite sneg<\/p>\n        <p class=\"gj-step-x\">Belanca i so umutite do mekih vrhova. Postepeno dodajte 150 g kristal \u0161e\u0107era i mutite do sjajnih, srednje \u010dvrstih vrhova.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Sklopite masu<\/p>\n        <p class=\"gj-step-x\">Tre\u0107inu snega ume\u0161ajte radi omek\u0161avanja. Preostali sneg i bra\u0161no dodajte u dve ture i sklopite lopaticom bez gubitka vazduha.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Ispecite<\/p>\n        <p class=\"gj-step-x\">Masu sipajte u kalup i pecite 50\u201355 minuta. Sredina treba da se vrati pod dodirom, a \u010da\u010dkalica da iza\u0111e sa nekoliko suvih mrvica. Ohladite potpuno.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Kajsija<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Presecite tortu<\/p>\n        <p class=\"gj-step-x\">Hladan biskvit poravnajte po potrebi i presecite vodoravno na dve jednake kore.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zagrejte d\u017eem<\/p>\n        <p class=\"gj-step-x\">D\u017eem zagrejte do prvih mehuri\u0107a i propasirajte. Ako je veoma \u010dvrst, dodajte ka\u0161iku vode.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Prema\u017eite slojeve<\/p>\n        <p class=\"gj-step-x\">Donju koru prema\u017eite delom d\u017eema, poklopite drugom i ostatkom tanko oblo\u017eite vrh i strane. Ostavite 30 minuta da povr\u0161ina vi\u0161e ne bude mokra.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Glazura<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Skuvajte sirup<\/p>\n        <p class=\"gj-step-x\">\u0160e\u0107er i vodu kuvajte bez me\u0161anja do 108\u2013110 \u00b0C. Sklonite sa vatre i sa\u010dekajte jedan minut.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Dodajte \u010dokoladu<\/p>\n        <p class=\"gj-step-x\">Sipajte sirup preko sitno seckane \u010dokolade i me\u0161ajte mirno od sredine dok glazura ne postane potpuno glatka i blago gusta.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Prelijte tortu<\/p>\n        <p class=\"gj-step-x\">Tortu stavite na re\u0161etku iznad pleha. Glazuru izlijte u jednom potezu i poravnajte sa najvi\u0161e nekoliko brzih poteza. Ostavite 2 sata na sobnoj temperaturi.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Umutite pavlaku<\/p>\n        <p class=\"gj-step-x\">Pred serviranje hladnu pavlaku umutite do mekih vrhova, bez \u0161e\u0107era. Uz svaku kri\u0161ku stavite jednu ka\u0161iku.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i slaganje ukusa<\/h3>\n    <p>Sachertorte se se\u010de toplim, suvim no\u017eem; se\u010divo se bri\u0161e izme\u0111u kri\u0161ki. Slu\u017ei se na sobnoj temperaturi sa nezasla\u0111enom umu\u0107enom pavlakom. Kafa bez mnogo mleka odgovara tamnoj \u010dokoladi i kajsiji.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Torta se \u010duva pokrivena do \u010detiri dana na hladnom mestu ili u fri\u017eideru do pet dana. Pre serviranja stoji 30\u201345 minuta na sobnoj temperaturi. Pavlaka se \u010duva odvojeno i tro\u0161i u roku od dva dana. Zamrzavanje glazirane torte mo\u017ee da umanji sjaj.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>D\u017eem od kajsije mo\u017ee da se propasira kroz fino sito za potpuno glatku podlogu. Glazura mo\u017ee da se pravi sa \u010dokoladom od 70% kakao delova za gor\u010di zavr\u0161etak. Torta pre\u010dnika 22 cm bi\u0107e vi\u0161a i tra\u017ei nekoliko minuta du\u017ee pe\u010denje. Pavlaka se mo\u017ee aromatizovati samo vanilom, bez \u0161e\u0107era.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>\u010cokolada za biskvit mora biti mlaka. Belanca se ne mute do suvih vrhova. D\u017eem se su\u0161i pre glazure. Potrebni su kalup od 24 cm, mikser, termometar za \u0161e\u0107er, re\u0161etka, duga nazubljena o\u0161trica i paletna lopatica.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 610 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 72 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 8 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 34 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 4 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 90 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 kri\u0161ka sa pavlakom. <b>Alergeni:<\/b> Alergeni su mleko, jaja i gluten. Vrednosti su pribli\u017ena procena po porciji na osnovu standardnih referentnih podataka; stvarni rezultat zavisi od brendova, obrade, upijanja i veli\u010dine porcije.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Kajsija nije skriven dodatak: njen tanki kiseli sloj dr\u017ei \u010dokoladni biskvit i glazuru u ravnote\u017ei.<\/p>\n    <p>Uredan rezultat dolazi iz potpunog hla\u0111enja izme\u0111u faza. Vazdu\u0161an biskvit, suv premaz od kajsije i glazura prave temperature daju tortu koja se se\u010de jasno, a ostaje meka ispod povr\u0161ine.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-sachertorte\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Sachertorte sa \u010dokoladnim biskvitom kajsijom i sjajnom glazurom\",\n  \"description\": \"Sachertorte sa \u010dokoladnim biskvitom od odvojenih jaja, d\u017eemom od kajsije i kuvanom \u010dokoladnom glazurom, servirana sa nezasla\u0111enom pavlakom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Sachertorte-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Sachertorte-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Sachertorte-2.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Torta\",\n  \"cookingMethod\": \"Mu\u0107enje, pe\u010denje, punjenje i glaziranje\",\n  \"keywords\": \"Sachertorte pod \u010dokoladnom glazurom, Saher torta sa d\u017eemom od kajsije, \u010dokoladna torta sa sjajnom glazurom, be\u010dka \u010dokoladna torta, Sachertorte sa umu\u0107enom pavlakom\",\n  \"prepTime\": \"PT50M\",\n  \"cookTime\": \"PT55M\",\n  \"totalTime\": \"PT4H45M\",\n  \"recipeYield\": \"12 kri\u0161ki\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"610 kcal\",\n    \"carbohydrateContent\": \"72 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"34 g\",\n    \"fiberContent\": \"4 g\",\n    \"sodiumContent\": \"90 mg\",\n    \"servingSize\": \"1 kri\u0161ka sa pavlakom\"\n  },\n  \"recipeIngredient\": [\n    \"150 g tamne \u010dokolade sa 60\u201370% kakao delova\",\n    \"150 g neslanog putera\",\n    \"100 g \u0161e\u0107era u prahu\",\n    \"1 ka\u0161i\u010dica ekstrakta vanile\",\n    \"7 velikih jaja\",\n    \"150 g kristal \u0161e\u0107era\",\n    \"150 g glatkog p\u0161eni\u010dnog bra\u0161na\",\n    \"2 g fine soli\",\n    \"250 g gustog d\u017eema od kajsije\",\n    \"1 ka\u0161ika vode\",\n    \"200 g kristal \u0161e\u0107era\",\n    \"125 ml vode\",\n    \"150 g tamne \u010dokolade sa 60\u201370% kakao delova\",\n    \"300 ml slatke pavlake\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Biskvit\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite kalup i \u010dokoladu\",\n          \"text\": \"Kalup pre\u010dnika 24 cm oblo\u017eite papirom na dnu, strane tanko podma\u017eite i pobra\u0161nite. 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