goose-liver cake

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Gänseleber-Torte (Goose-liver cake)

Serves: 12, for 1 cake with 22 cm Ø


Goose-liver cake:

  • 350 g (0,7 lb) Goose-liver terrine from a delicatessen (room temperature)
  • 200 ml (0,3 pt) cream (room temperature)
  • 4 sheets gelatin
  • 2 cl (0,03 pt) Port wine
  • salt

Apricot chutney:

  • 250 g (0,7 lb) pitted dried apricots
  • 2 cl (0,03 pt) white balsamic vinegar
  • 1 small shallot
  • 1 cooking spoon sugar
  • grated ginger
  • lemongrass (finely cut)
  • fresh chilies (finely cut)
  • salt

Apricot filling:

  • 100 g (0,35 lb) pitted dried apricots
  • 1 cooking spoon sugar
  • 1 tbsp white balsamic vinegar
  • 1 tbsp Périgord truffle cubes

Ice wine jelly:

  • 50 ml (0,1 pt) consommé or strong beef stock
  • 2 sheets gelatin
  • 50 ml (0,1pt) ice wine (wine made from grapes hardened by frost)

For completion:

  • 200 g (0,5 lb) goose-live terrine
  • 100 g (1/2 cup) melted bitter couverture (with at least 70% cocoa content)
  • 2 cl (0,03 pt) old apple brandy or Calvados
  • 1 layer of original Sacher Torte for the base


For the mousse, soak gelatin in cold water, drain. Melt into the port wine at about 60 °C (125F). Beat the cream until semi-stiff. Mix together the room-temperature terrine and port wine-gelatin mixture and put through a fine sieve. Fold in the salt and cream. For the chutney, rinse jam jars with hot water. Cook all the ingredients in approx. 400 ml (0,64 pt) water for 10 minutes. Mix the chutney well, and then strain. Pour into the jars, and set aside to cool. (The chutney can be stored for about a month and is an excellent condiment for meat and game dishes). For the apricot filling, cut the dried apricots into fine cubes, and simmer in 250 ml (0,5 pt) of water with the sugar and vinegar. Add the truffle cubes, and allow to cool. For the ice wine jelly, soak the gelatin in cold water, drain, and pour in some of the hot soup. Allow to dissolve, then mix with the rest of the soup and the ice wine. For the final stage, take a flat baking tray and cover it with plastic wrap. In the approximate shape of the cake, spread the melted chocolate thinly onto the plastic. Place the layer of the Sacher Torte on top of the chocolate and put the cake form around the base. Sprinkle the cake layer with a few drops of apple brandy and spread on the mousse about 1 cm thick. Cut the goose-liver terrine into slices about 5-6mm thick and place across the mousse. Spread the mousse (about 5mm thick) over the terrine and then apply the apricot filling thinly over the middle area of the cake. Smooth out the remaining mousse and allow to cool for one hour. Cover with the ice wine jelly, and refrigerate for 1 hour. Carefully remove the cake ring and cut into 12 equal pieces. Serve with brioches or hippen (a type of thin wafer).

Enjoy with: Sweet wine

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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