Sacher Cake

For the Sacher cake, separate the eggs and beat the egg whites until stiff. Beat the yolks until foamy, add sugar with vanilla sugar. Add flour, baking powder and water-oil mixture as well.

Add liquid chocolate and then fold in the stiffly beaten snow. Pour into a cake tin and bake at hot air 180 °C for about 50 minutes.

Cut the cake apart and fill it with apricot jam, fold it up again and brush the outside with apricot jam.

Then let the jam dry. Spread the chocolate glaze on the Sacher Torte and refrigerate until it has dried well.

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