On the Bavarian side of my family, as far back as I can remember, birthdays were celebrated with Sacher Torte, a silky chocolate cake topped with a thin film of apricot jam and a chocolate glaze. The first thing I did when I went to Vienna was to take my daughter Daniela for a real Sacher Torte with schlag (whipped cream).
- 2cups (about 1 pound) dried apricots
- 1cup sugar
- 1zest of lemon
- 1 ½cups water
Yield: 2 cups
- Step 1
Combine the apricots, sugar, lemon zest, and water in a saucepan set over medium-high heat. Bring to a simmer, lower the heat, and cook, stirring occasionally, until the apricots soften and absorb most of the water, about 30 minutes. Stir more constantly at the end of cooking to avoid scorching.
- Step 2
Puree the mixture in a food processor. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months.