Can You Tell Which Recipe is Best by Just Looking at Ingredient Ratios ?

[SHA]

Instead of having to test different recipes, is it possible to analyze the ingredient ratios to determine the best recipe ? Using Sachertorte recipes on the internet, I see most recipes divide the sugar (approx 200 g) between granular and confectioner, but I see some recipes that are using only granular. Also, I see some recipes that use 6 eggs and some use 8 eggs. I see most use about a cup of flour but some use 1/2 cup of flour. Regarding a donut recipe, for a certain amount of flour, I see many recipes use 1 stick of butter and 1 or 2 eggs, but one recipe (I'm currently in the process of trying it out) from the authors of Maximum flavor, for the same amount of flour, are using 4 sticks of butter and 4 eggs.

 

[retired baker]

Go with the original sacher recipe that is still made today.
Its granulated sugar only.

Powdered sugar is in the whipped cream but thats served on the side.
The recipe I have came from an English pastry chef who worked at the hotel.
Theres no such thing as secret recipe anything.

Its a cake you make once and never waste your time again, every other cake I make is better....far better.

To sell books they try to be different, better, clever. its not always possible.
In the end you may need to try a recipe, I made 3 batches of spritz cookie last night before finding the most suitable one. I am making valentine heart cookies and they have to able to be shipped UPS without breaking.