Sacher cake
Tags:
alcohol-free
vegetarian
Description
Vienna! The Austrian capital is famous for many things: The Prater, Schönbrunn Palace, St Stephen's Cathedral and, of course, the Sachertorte! It is a chocolatey sin with a layer of apricot jam. The chocolatey pastry is then topped with a chocolate layer and the masterpiece is complete. Admittedly, our cake is not the original, but that's only available in Vienna. Nevertheless, this version here is damn tasty!
Zutaten für
For the cake
6
eggs
100
g
sugar
150
g
butter
1
Pinch(es)
salt
100
g
icing sugar
130
g
wheat flour
40
g
cocoa powder
200
g
apricot jelly
200
g
couverture, dark
150
ml
cream
Preparation
Bake the cake
1
Preheat the oven to 180°C top/bottom heat. Separate the eggs. Beat the butter with the icing sugar and gradually add the egg yolks.
2
Beat the egg whites with a little salt and a little sugar. Continue beating and gradually add the remaining sugar one spoonful at a time until the beaten egg whites are firm.
3
Mix the flour and cocoa. Fold the beaten egg whites and the flour and cocoa mixture alternately into the fluffy butter.
4
Pour the batter into the tin and bake for 35 minutes. Wait briefly after baking, turn out the dough and leave to cool upside down.
5
Chop the chocolate coating. Bring the cream to the boil and pour over the couverture. Stir into a smooth mixture after 2-3 minutes.
6
Cut the cooled cake in half horizontally. Warm the apricot jelly and spread it over the bottom half of the cake, then fold it in half again. Cover the cake with the ganache (cream and chocolate coating) and chill for at least 60 minutes.
Zutaten für
For the cake
6
eggs
100
g
sugar
150
g
butter
1
Pinch(es)
salt
100
g
icing sugar
130
g
wheat flour
40
g
cocoa powder
200
g
apricot jelly
200
g
couverture, dark
150
ml
cream
