Sachertorte

Ingredients

Directions

1. 1

   Break chocolate into pieces. Melt on a hot water bath and let it cool down. Separate the eggs. Cream butter, sugar, vanillin sugar and salt. Stir in the egg yolks one by one. Then stir in melted chocolate. Mix flour and baking powder and stir in briefly.

2. 2

   Beat the egg white until stiff and finally fold in 30 g icing sugar. Fold in 3 portions of beaten egg white. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. If necessary, cover after 40 minutes of baking time. Remove the cake from the oven and let it cool down on a cake rack. Sprinkle the work surface with 40 g icing sugar. Knead marzipan with it and roll out. Cut out with the edge of a springform pan (26 cm Ø). Use the rest of the marzipan for other purposes. Warm up the jam and pass it through a sieve. Cut the cake base in half horizontally.

3. 3

   Remove the cake from the oven and let it cool down on a cake rack. Sprinkle the work surface with 40 g icing sugar. Knead marzipan with it and roll out. Cut out with the edge of a springform pan (26 cm Ø). Use the rest of the marzipan for other purposes. Warm up the jam and pass it through a sieve. Cut the cake base in half horizontally. Spread 2/3 of the jam on the lower cake base. Cover with the second cake base and spread the rest of the jam on top. Place the marzipan on top and press a little bit firmly. Roughly chop the couverture and melt it on a hot water bath. Let it cool down a little. Cover the cake with melted couverture and let it dry in a cool place

4. 4

   Spread 2/3 of the jam on the lower cake base. Cover with the second cake base and spread the rest of the jam on top. Place the marzipan on top and press a little bit firmly. Roughly chop the couverture and melt it on a hot water bath. Let it cool down a little. Cover the cake with melted couverture and let it dry in a cool place