# Talk:Sachertorte

Hi Vacant0, I see the Hungarian version of this article is a FA. It has some good info and sources you don't include, and may be of use in expanding. Rollinginhisgrave (talk | contributions) 18:19, 10 April 2025 (UTC)

Hey. I've already had a look at it and I'm unsure about the reliability of most references that is in that article. The Hungarian Wiki also uses a different system for classifiying FA articles. So, I'd rather stuck with sources we deem reliable and content that I've found in books. Cheers. Vacant0 (talk • contribs) 18:26, 10 April 2025 (UTC)
No worries. I only really had a close look at the la Repubblica piece which appeared DUE, reliable and unused. At least that one might be useful. [1] Rollinginhisgrave (talk | contributions) 18:37, 10 April 2025 (UTC)
Thanks. Will look at that. Vacant0 (talk • contribs) 18:44, 10 April 2025 (UTC)

This review is transcluded from Talk:Sachertorte/GA1. The edit link for this section can be used to add comments to the review.
Nominator: Vacant0 (talk · contribs) 21:11, 22 March 2025 (UTC)
Reviewer: Tim riley (talk · contribs) 07:56, 14 April 2025 (UTC)

Starting first read-through. Comments to follow. Tim riley talk 07:56, 14 April 2025 (UTC)


### Initial comments
#### General
There are a couple of overlinks: we don't link capital cities; none of your readers will need a link to chocolate.
 Done
The article appears to be in BrE ("popularised", "modelled", "favourite") in which case, like all good BrE prose, it should not contain numerous instances of the clunky tabloidese/AmE-style false title: "Cookbook author Katharina Prato", "pastry shop Demel", "food writer Michael Krondl", "food writer Felicity Cloake".
Do you have any suggestions what could replace this? Most readers do not know who Katharina Prato, Michael Krondl, and Felicity Cloake are and what Demel is.
I concur that readers will welcome an introductory description, but in English rather than Amerenglish, so "the cookbook author...", "the food writer...". The use of the missing definite article will do the trick. Tim riley talk 12:32, 14 April 2025 (UTC)
 Done Thanks! Vacant0 (talk • contribs) 12:34, 14 April 2025 (UTC)


#### Individual points
It would be helpful to your readers if you explained at the start that "Torte" is the German word for gateau or cake, ("typically designates a festive, fancy, round concoction, usually multilayered and filled" according to Krondl).
 Done
"Franz Sacher is the inventor" – strange choice of tenses for the verb. Perhaps "was" would be more suitable for someone who died in 1907.
 Done
"according to Sacher's interview from 1906" – this reads as though we are already familiar with this interview: I suggest something on the lines of "according to an interview Sacher gave in 1906".
 Done
"the cake became omnipresent and there were many versions of the cake" – lumpy repetition of "the cake": a plain "it" instead of the second would fix this.
 Done
"after the World War II" – seems to be an unwanted conflation of "after the Second World War" and "after World War II.
 Done
"resurfaced to the Austrian Supreme Court" – unexpected preposition: one might expect "in".
 Done
"with the Court eventually siding" – capital letter really needed here?
 Done
"The Codex Alimentarius Austriacus" – needs a lang template for the benefit of those who use screen readers. In this case {{lang|la|... I suppose. You should also explain the term in English. Krondl's explanation "the Austrian food codex" seems as good as any.
 Done
"preperation  – you need to correct the spelling.
 Done
"Hotel Sacher ships their cake" – singular verb with plural pronoun.
 Done
"In Japan, McDonald's offered the cake for ¥360." – when?
 Done
"(süß, delikat und mit makelloser Oberfläche)" – this needs a lang template (lang|de in this case).
 Done
Sources: you misattribute the authorship in the Oxford Companion: it should name Krondl as author and Goldstein as editor, thus: Krondl, Michael (2015). "Sachertorte". In Darra Goldstein (ed.). The Oxford Companion to Sugar and Sweets. New York: Oxford University Press. ISBN 978-0-19-931339-6..
 Done
The bibliographical details for Sweet Invention: A History of Dessert could do with a location.
 Done
Over to you. Tim riley talk 08:59, 14 April 2025 (UTC)

Thanks for the review. Vacant0 (talk • contribs) 12:35, 14 April 2025 (UTC)


### Overall summary
GA review – see WP:WIAGA for criteria

Is it reasonably well written?
A. Prose quality: 

B. MoS compliance: 

Is it factually accurate and verifiable?
A. References to sources: 
Well referenced
B. Citation of reliable sources where necessary: 
Well referenced
C. No original research: 

Is it broad in its coverage?
A. Major aspects: 

B. Focused: 

Is it neutral?
Fair representation without bias: 

Is it stable?
No edit wars, etc: 

Does it contain images to illustrate the topic?
A. Images are copyright tagged, and non-free images have fair use rationales: 
Adequately illustrated
B. Images are provided where possible and appropriate, with suitable captions: 
Adequately illustrated
Overall:
Pass or Fail: 

I found this an interesting and instructive article to review (and it made me hungry!). It gives me much pleasure to affirm its GA-status. – Tim riley talk 13:52, 14 April 2025 (UTC)

Hi @Vacant0:, according to this article Demel puts apricot jam below the chocolate glaze, while Hotel Sacher puts it between the two layers (reference National Geographic 2022), is this correct? The de article says Until the end of 2020, however, "Demel's Sachertorte" had only one layer of jam underneath the couverture; since a recipe change, a layer of apricot jam in the middle of the cake is now also part of it [translated by Google translate] (reference Demel's Instagram account). I can't see the Instagram post, but Demel's website now offers Sachertorte with two layers of jam. TSventon (talk) 16:08, 14 April 2025 (UTC)

There could have been a change in the recipe, but this does not seem to be covered in reliable sources that I've read. Vacant0 (talk • contribs) 16:12, 14 April 2025 (UTC)
Thank you for confirming that, possibly something will turn up as the article goes through DYK. TSventon (talk) 17:47, 14 April 2025 (UTC)
Hopefully. Vacant0 (talk • contribs) 18:37, 14 April 2025 (UTC)