Currant cake Sacher style
easy
105 mins
105 mins
Ingredients
- 200 g Dark chocolate
- 8 Eggs (size M)
- 150 g Butter or margarine
- 150 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 150 g Flour
- 1 TEASPOON Baking Powder
- 30 g Icing sugar
- 1 glass (225 g) Currant Jelly
- 6 TABLESPOONS Cassis liqueur
- 200 g Dark chocolate coating
- 100 g Whipped cream
- 15 g Coconut oil
- baking paper
- 7-10 Tbsp Picture 05, 06, 07, 08: matt-golden and mother-of-pearl sugar beads to decorate
Directions
- 1
Chop the chocolate and melt over a warm water bath. Separate the eggs. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in egg yolks one after the other, then stir in melted chocolate well. Mix flour and baking powder and stir into the chocolate mixture. Beat 4 egg whites until stiff, while pouring in 15 g icing sugar each. Carefully fold into the mixture in portions
- 2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Take the cake out of the oven, remove from the tin after about 15 minutes and carefully remove the baking paper. Let the cake cool down on a cake rack
- 3
Warm the jelly. Cut the cake in half horizontally. Sprinkle the bottom cake layer with 3 tbsp. liqueur and spread with approx. 1/3 of the jelly. Place the second cake layer on top, sprinkle with 3 tbsp. liqueur again and coat all around with the remaining jelly
- 4
Chop the chocolate coating. Boil up the cream. Stir in chocolate coating and coconut oil. Stir until the chocolate coating is shiny. Cover the cake with the chocolate cream and leave to dry in a cool place for at least 1 ½ hours
- 5
Picture 05, 06, 07, 08: Decorate with sugar beads
- 6
waiting time approx. 3 hours
Nutrition Facts
400 kcal
41 g
23 g
7 g