Sacher Cake

For the Sacher cake, cream the butter with the powdered sugar, slowly add the yolks. Melt the chocolate (should not be too hot).

Beat the egg whites, salt and granulated sugar until creamy. Add the chocolate to the butter mixture and stir until smooth. Now add the snow and the crumbs alternately and mix gently until smooth.

Pour into a buttered and floured (you can also use breadcrumbs instead of flour) cake pan. Bake at 160 °C for about 45 minutes.

Allow to cool, cut apart once in the middle and spread with rum flavored apricot jam. Bring the apricot jam to the boil and spread it all over the cake.

Refrigerate so that the jam can set. Then glaze the cake with glaze mixture.

Preparation Tip:

Decorate the Sacher cake as desired or enjoy it just like that with whipped cream.

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