This perfect Sachertorte comes from my mother's rich treasure trove of recipes. She has often baked it as a gift for others and it has always been very popular. I also bake it quite often, as it is very quickly made and should not be missing on any birthday or coffee table. Not only does it look beautiful, it is also juicy, fluffy and incredibly chocolaty. If you don't want to use alcohol in the cake, I can assure you that this Sachertorte tastes very good even without the apricot liqueur added.
For the dough:
8 rusks, ground
100 grams of almonds peeled, ground
100 grams of dark chocolate, grated
125 grams of butter, soft
1 cup of raw cane sugar
4 eggs, whole
1 tablespoon of cocoa
1 teaspoon of baking powder
For the glaze:
1small glass of apricot liqueur
Apricot jam, without fruit skin
Dark chocolate couverture
For the decoration:
Marzipan
Icing sugar
1 round cake tin, 24-26 cm in diameter
1. First grind the rusks, the blanched almonds and the dark chocolate in an almond grater.
2. Gradually stir the butter with the cup of sugar and the eggs in a bowl until frothy.
3. Fold in the ground rusks, almonds, baking powder, dark chocolate and cocoa with a wooden spoon.
4. Pour the dough into a greased round baking tin and bake in the preheated oven at 180°C for 30 minutes on the middle rail.
5. Let the cake cool down and cut it once horizontally.
6. Soak the cake halves with a small glass of apricot liqueur and coat the inside and all around with smoothly stirred apricot jam.
7. Cover evenly with the dark couverture melted in a water bath.
8. After the glaze has dried, decorate with the words “Sacher”, made of kneaded marzipan and icing sugar. To do this, form strands and place them in individual letters on the cake.
Tip: So that the apricot jam is easy to spread, you should briefly warm it up in a small pot in a water bath, pass it through a sieve or puree it so that there are no more bits of skin in it. Instead of apricot jam, Mirabelle jam is also very suitable.
Instagram
Facebook