Lemon Curd Sachertorte | Cooking Final Fantasy XIV Food
Welcome to A Recipe Reborn, featuring your favourite foods
from Final Fantasy XIV.
Hello, my name is Lemon Drop and I recreate dishes as close
as I can to the in-game recipe, description and thumbnail.
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Today I am making a Lemon Curd Sachertorte. I learned that
this is a cake from a Vienna, Austria and it is named after
the person who created it, Franz Sacher.
The original recipe contains Apricot Jam, instead of Lemon
curd so whoever put this in the game is making food
variations, which is pretty cool.
Twitter user @MiqoteWriter asked “which region in Eorzea
does this come from?”
I speculate is that this recipe is not from Eorzea, but from
You may have noticed that there are lemon trees all over the
Crystarium, and the lemonettes gathering location is in
This type of decadent dessert sounds like something they
would serve in Eulmore so, that’s where I think this is
from. I hope that answers your question.
The thumbnail looks like the garnish is dried apricots but
that doesn’t make sense so I’m making candied lemon zest.
I’m also saving the liquid to use as a cake soak later.
Next up is the lemon curd and I’m using the recipe from
Cook’s Illustrated which I’ve made many times for lemon
The bright colour comes from the egg yolks which I’m careful
not to cook too quickly otherwise the curd will scramble.
5 minutes over medium heat should be enough to thicken it.
As always, you will find times, temperatures and
measurements in the description below.
They recommend straining it after cooking but I personally
don’t think it’s necessary. You can do it if you want.
Off the heat, the butter goes in last to give it that smooth
velvety texture without the concern of the curd splitting.
Now I’m starting to build the batter and you’ll notice that
there is no chemical leavener in this recipe such as baking
powder or baking soda.
The air in this cake comes from a meringue which kind of
makes this a soufflé, but we’ll get to that later.
The use of chocolate instead of cocoa powder, butter instead
of oil and eggs instead of leavener result in a dense crumb
which is really rich and satisfying to eat.
I melted the chocolate in the microwave 10 seconds at a
time, but you can use a double boiler if you prefer.
Everything is mixed together and the flour goes in last.
Now I’m going to work on the meringue which, if you’re going
to make this at home, I recommend using a stand mixer or a
hand mixer because this takes quite some time.
Mine took about 10 minutes to come to stiff peaks. And this
is what I mean by stiff peaks, they don’t even move when I
I fold this carefully into the batter so I don’t deflate it.
I’m preparing this pan with butter and cocoa powder, but
this actually didn’t work that well and I recommend using
buttered parchment paper, the sides will turn out much
The batter goes in and I’m smoothing it out but it will bake
up domed no matter what you do.
This goes into the oven for about an hour.
I got a tip from Austria’s official travel guide website to
let it cool upside down which slightly flattens the dome.
I’m using the plate on the right as a height guide to score
the cake around its circumference.
Once I have the guide, I can follow it to make a nice level
cut to create two even layers.
Here’s the lemon infused simple syrup from the candied lemon
zest… And the lemon curd.
I don’t make cakes very often, but I have to admit, this is
The top layer goes on and then the whole thing is covered
with the remaining lemon curd.
To make the glaze, again I’m melting chocolate in the
microwave and then mixing it with sugar and water.
It should be slightly warm to dissolve the sugar, but the
hotter it is the runnier it is so I recommend chilling it
for 15 minutes before pouring it over the cake.
This is so satisfyingly satiny smooth.
Now all that’s left to do is garnish it with the candied
lemon and a few pieces of edible gold leaf.
This was my first-time using gold leaf and it was pretty
tough getting it to stick where I wanted, but it was
definitely a fun experience.
The day I filmed this was pretty hot and my glaze wouldn’t
set firmly but, the show must go on.
Mmmm doesn’t that look good. I know what you’re thinking…
how does it taste?
This is a tough question for me to answer because cake isn’t
really my thing.
I think this has a really balanced flavour profile between
the sweetness, the bitter chocolate and the tart lemon
But the balance also means that there’s no one dominant
flavour profile which is unusual for cakes.
Usually it’s vanilla cake, chocolate cake, carrot cake,
there’s one primary flavour accented by something less
whereas in this cake, both the chocolate and lemon are very
The more I eat it, the more I can imagine the people of
Eulmore enjoying it, and I think it really makes sense in
the context of an overindulgent population.
For the full recipe and instructions, please check out the
link to my website in the description below.
Thank you to twitch.tv/aaagatka for being my language
consultant and teaching me how to pronounce Sachertorte
and thank you to my friends Shane, Tory and Chris for giving
me the gold leaf.
Thank you for watching and I will see you next week for
another recipe and another episode.