Sacher Cake À La Sacher

Cream soft butter with powdered sugar and vanilla pulp in a bowl. Slowly add egg yolks one by one and beat until thick and fluffy.

Melt the chocolate in a bain-marie and stir in. Beat egg whites until stiff, adding granulated sugar as you go, and continue beating until snow is firm and shiny. Pile the snow on top of the yolk mixture, sift the flour over the top and gently mix everything together with a wooden spoon.

For the bottom of the Sacher cake, line a springform pan with parchment paper and butter the sides and sprinkle with flour.

Pour in the mixture, smooth it out and bake in a preheated oven at 170 °C for 55-60 minutes. Leave the oven door open a finger’s width for the first 10-15 minutes and close it the rest of the time. (The cake is properly baked when a light finger pressure is gently returned).

Now invert the cake with the pan onto a cooling rack and let cool for about 20 minutes. Then peel off the paper, turn the cake over and let it cool completely in the mold to smooth out any unevenness on the surface. Remove from mold and cut in half horizontally with a sharp knife.

Warm the jam slightly, stir until smooth, spread it on both cake layers and put them back together. Brush all around with jam and let it dry a bit.

For the glaze, bring the sugar and water to the boil for 5-6 minutes, then leave to cool slightly.

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