Strawberry Sacher Tin Cake

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Melt on a hot water bath, let it cool down a little. Separate the eggs. Cream softened butter, sugar, vanillin sugar and salt. Add the egg yolks one by one. Then stir in melted chocolate.

2. 2

   Mix flour and baking powder, stir in briefly. Beat the egg white until stiff, add icing sugar. Stir 1/3 beaten egg white into the dough. Carefully fold in the rest in 2 portions. Line the fat pan of the oven (32 x 37 cm) with baking paper. Pour in the dough and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let cool down on a cake rack. Cut the dough sheet in half (32 x 18.5 cm). Spread one half of the cake with jam, place the second cake plate on top. For the glaze, chop the chocolate coating and melt in a hot water bath. Coat the cake evenly with the glaze and leave to dry in a cool place.

3. 3

   Let cool down on a cake rack. Cut the dough sheet in half (32 x 18.5 cm). Spread one half of the cake with jam, place the second cake plate on top. For the glaze, chop the chocolate coating and melt in a hot water bath. Coat the cake evenly with the glaze and leave to dry in a cool place. Cut the cake with a knife dipped in hot water, first into 3 approx. 6 cm wide strips, then into small triangles. Dust with cocoa. Serve decorated with strawberry slices and small chocolates

4. 4

   At 30 pieces: