Sacher cake ingredients:
140 grams of butter,
160 grams of sugar,
180 grams of milk chocolate,
8 egg yolks,
8 egg whites,
120 grams of flour
Beat butter until foamy, add softened milk chocolate, sugar, vanilla sugar and mix well. Add flour spoon by spoon and egg yolks one by one – mix. Beat the egg whites stiffly and mix with a whisk together with the chocolate mixture. Pour into a greased mold and gently bake at 170 degrees Celsius for about an hour (check with a toothpick, when the toothpick is clean the biscuit is baked). Take out the biscuit with the removed ring and leave it to stand for one day at room temperature and only the next day it is spread with marmalade.
Marmalade
Apricot marmalade can be used as desired, but at least 100 grams.Heat the marmalade with 1 tablespoon of water. If you have homemade marmalade, you don’t need to add water, purchased marmalades have a slightly harder coexistence.
Cut the biscuit the second day and cover the entire cake and biscuits with warm marmalade.
Frosting:
125 g of butter,
250 g of cooking chocolate.
Cook the butter on low heat, do not steam, until the water evaporates from it and leave such butter to settle for a few minutes. Pour this over the broken chocolate and stir until the chocolate melts and becomes nicely thick.
Pour over the cake and, if possible, leave it at room temperature for a couple of hours to absorb the chocolate and put it in the fridge later and serve it with sweet cream.
