Sacher cake

Sacher cake


140 g butter
110 g icing sugar
Marrow of half a vanilla pod
6 eggs
130 g baking chocolate
110 g sugar
140 g sieved flour
Butter and flour for the form
Whipped cream

For the filling:

1 glas (450 g) Darbo All Natural rose apricot jam, strained 

For the glazing:

200 g sugar
125 ml water
150 g baking chocolate


Stir the soft butter with the icing sugar and vanilla marrow until creamy. Gradually stir in the egg yolk and whip to a frothy mixture. While doing this, melt the baking chocolate and stir it into the mixture. Beat the egg white and the sugar until firm, and carefully fold it into the chocolate mixture. Finally, stir in the sieved flour gradually and lightly. Line the springform mould with baking paper, coat the edge with butter, dust with flour and add the mixture. Bake in a preheated oven for approx. 55 minutes at 170 °C. Take the cooled cake out of the mould and split it horizontally. Spread half of the Darbo All Natural rose apricot jam onto the cake base and put the two halves back together. Add a little water to the rest of the jam, bring it briefly to the boil and use a baking brush to apply it thinly to the surface and the outside of the cake. For the glazing, bring sugar and water to the boil for 5 - 6 minutes and then allow it to partly cool down again. Stirring the chocolate into the sugar solution produces a shiny, smooth glazing. Leave this to cool down slightly and then pour it over the cake in one go. Now spread it as smooth as possible with a spatula, and set the finished cake aside to cool. Serve with whipped cream.


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