Sacher cake

Instructions

1. Preheat the oven to 180 degrees top/bottom heat and grease a springform tin with butter, then dust with flour.
2. Melt the chocolate for the dough in a bain-marie.
3. Then cream the butter with the icing sugar and vanilla sugar in a mixing bowl. Stir in the egg yolks one at a time.
4. Beat the egg whites with a pinch of salt until stiff. Then stir in the sugar.
5. Now stir the melted chocolate into the butter-egg mixture.
6. Then carefully fold in the beaten egg whites and flour with a whisk.
7. Pour the batter into the prepared tin and bake in the centre of the preheated oven for approx. 1 hour. Place some aluminium foil on top of the cake to prevent the top from burning.
8. Remove the cake from the oven, leave to cool slightly, turn out of the tin (i.e. turn upside down) and leave to cool on a cooling rack.
9. Then warm up the jam a little and stir until smooth. It is best to puree the jam with a hand blender until completely smooth. Add the straw 80 (flavour!).
10. Cut through the cake twice with the help of biscuit dough sticks. (15 mm from the top and 10 mm deeper).
11. Spread with the jam and reassemble. Brush the outside with the remaining jam.

Glaze

1. Getting the icing right is not easy. It is important to use a couverture (has more cocoa butter than normal chocolate) with 36% - 37% (for the right fluidity). The right temperatures are also important. This is really difficult without a thermometer.
2. Melt 2/3 of the couverture in a bain-marie, stirring constantly. When completely melted, bring to 48 degrees.
3. Remove from the heat and add the remaining couverture and mix until completely dissolved. Allow to cool to 31-33 degrees while stirring.
4. It is best to do a small test now on a baking scraper or similar to see if the chocolate coating is shiny.
5. Using a spatula, first cover the edge of the cake with the icing. Pour a generous amount of icing onto the cake and spread thinly with a spatula. A lot will flow over the cake, which is unavoidable to ensure complete coverage.