DOCUMENT

54 Sachertorte Serves 12 | Preparation time: 70 minutes Ingredients For the dough: 130 g dark chocolate 140 g butter 110 g icing sugar 1 ½ tsp. vanilla sugar 6 medium eggs A pinch of salt 110 g caster sugar 140 g plain white flour 1 tsp. baking powder For the apricot glaze: 200 g apricot jam For the glaze: 200 g caster sugar 125 ml water 150 g dark chocolate Accessories: Fine sieve Rack Springform cake tin, Ø 24 cm Baking paper Preparation Melt the chocolate. Cream together the butter and icing sugar. Separate the egg whites from the yolks. Stir in the egg yolk. Stir in the chocolate. Sift the flour and mix together with the baking powder. Beat the egg whites with the salt and sugar until stiff. Alternately add the flour mixture and the egg whites to the batter. Place the rack in the oven. Start the Automatic programme or pre- heat the oven. Line the springform tin with baking paper and pour in the batter. Place in the oven and bake. Leave the cake base to cool. In the meantime, heat up the apricot jam on the cooktop and strain it through a sieve. Slice open the cake base and brush the strained apricot jam over the cut surfaces and the sides. To make the chocolate glaze, bring the sugar and water to the boil, add the chocolate and allow to melt. Spread the chocolate glaze evenly over the Sachertorte. Settings Automatic programme Cakes | Sachertorte Programme duration: 55 minutes Manual Oven functions: Conventional Heat Temperature: 170 °C Booster: On Pre-heat: On Crisp function: On for 10 minutes after placing the cake in the oven Duration: 55 minutes Shelf level: 2 [1] (2)