Sacher Cake À La Tschoatschy

For the Sachertorte à la Tschoatschy, first preheat the oven to 180 °C top/bottom heat.

Chop the chocolate coating for the dough and melt in the oven or in a bain-marie.

Separate the eggs. Beat butter with powdered sugar, vanilla sugar and salt with a mixer or food processor until very creamy. Slowly add in the yolks a little at a time.

Quickly stir in the melted chocolate coating.

Beat egg whites until stiff, gradually add granulated sugar and beat until sugar is dissolved.

Sift the flour onto a piece of baking paper.

Prepare a springform pan with a diameter of about 26 cm with baking paper, grease the edges with butter.

Quickly stir one third of the snow into the butter-yolk mixture, then gently fold in the sifted flour alternately with the remaining snow. Pour the mixture into the prepared pan and smooth to the edges. Bake at 180 °C for about 60 minutes. Allow to cool. Cut in half with a bread knife or a piece of string.

Bring apricot jam to the boil once and brush one half of the cake layer with it. Place the second half on top and brush all over with the remaining jam. Leave to set for approx. 20 minutes.

In the meantime, chop the couverture for the glaze. Bring the water to the boil in a small saucepan, dissolve the sugar in it and melt the couverture in it while stirring. Simmer for 1 minute and then transfer to a bowl and stir until a creamy consistency is achieved.

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