Sacher Cake
Baking and Desserts • Austrian
Description
Sacher Cake
Ingredients
- Farm fresh eggs 6 pieces
- Sugar 5 oz
- Wheat Flour 5 oz
- Liquid dark chocolate 0 oz
- Lemon 0 oz
- Butter 5 oz
- Apricot Jam 5 oz
- Liquid dark chocolate 5 oz
Step-by-Step Guide
Step 1
Separate the yolks from the whites; melt half of the dark chocolate and 2/3 of the butter in a water bath; beat the yolks with half of the sugar until thick and frothy, pour the chocolate into the yolks, gently mix, add the flour and stir.
Step 2
Using a mixer, beat the egg whites with the remaining sugar until stiff peaks form.
Step 3
Add part of the egg whites to the batter to soften it, mix with a spatula, then fold in the remaining egg whites to make the batter slightly runny.
Step 4
Pour the batter into a mold and bake in a preheated oven at 355°F for 40 minutes; let cool, then cut the cooled sponge cake in half lengthwise.
Step 5
Place the jam in a saucepan, heat over low heat for 3 minutes, and strain through a sieve; spread half of the strained jam over one layer of the cake; cover with the second layer; mix the remaining jam with lemon juice, bring to a boil, and brush the cake all around with a brush or spatula.
Step 6
Melt the remaining butter with the remaining dark chocolate in a water bath, pour the glaze over the cake, and spread it evenly over the entire surface.
Step 7
Place the milk chocolate in a piping bag and melt it in the microwave; cut the tip of the bag and decorate the cake.
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