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Sachertorte
Preparation time: 70 minutes
Sponge ingredients
130 g dark chocolate
140 g butter
110 g icing sugar
8 g vanilla sugar
6 egg yolks
Salt
6 egg whites
110 g sugar
140 g plain white flour
1 tsp. baking powder
Butter and flour for greasing and
dusting the cake tin
To glaze:
200 g apricot conserve
For the icing
200 g sugar
125 ml water
150 g dark chocolate
Accessories
24 cm springform cake tin
Preparation
Melt the chocolate for the sponge.
Cream together the butter and the icing
sugar and gradually fold in the egg
yolks and then melted chocolate.
Add a pinch of salt and the sugar to the
egg whites and beat until stiff peaks are
formed. Sieve together the flour and
baking powder and fold this and the
beaten egg whites alternately into the
sponge mixture.
Line the springform cake tin with baking
paper. Add the sponge mixture and
bake.
While the cake is cooling, heat the
apricot conserve and then strain it
through a sieve.
Cut open the cooled sponge and brush
the sieved apricot conserve over the
cut surface and replace the top half.
Brush the conserve over the sides as
well.
To make the chocolate icing, add the
sugar to the water and bring to the boil.
Add the chocolate and allow to melt.
Spread the chocolate icing evenly over
the Sachertorte.
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Sachertorte
Shelf level: See display
Programme duration: 60 minutes
Alternative settings
Oven function: Conventional Heat
Temperature: 170 °C
Pre-heat: Yes
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
Duration: 55 minutes
Crisp function: On for 10 minutes after
placing the cake in the oven
Baking
53
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