Viennese Style Sacher Cake

For the Viennese-style Sacher cake, preheat the oven to 190 °C.

Melt the couverture in a bain-marie while stirring and then allow to cool slightly. Mix with butter, powdered sugar, vanilla sugar and salt. Stir until foamy, gradually adding the yolks.

Now beat the egg whites with the sugar until stiff, sift the flour. Carefully fold the egg whites and flour alternately into the chocolate mixture.

Grease the cake tin with butter and dust with flour. Pour in the mixture and bake in the oven for about 60 minutes.

Sprinkle a baking paper with granulated sugar, turn cake out onto it and let cool. Cut the cake base once horizontally, spread with half of the jam and reassemble.

Heat the remaining jam and spread it thinly all over the cake. Heat the chocolate glaze according to the package instructions and glaze the Viennese-style Sacher cake with it.

Preparation Tip:

It is best to prepare the cake base of the Viennese-style Sacher cake the day before and store it in the refrigerator overnight.

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