Classic Sacher Cake

First, line the bottom of a springform pan with baking paper and grease the edges or wrap a cake frame with baking paper. Preheat the oven to 170 °C.

Separate the eggs. Melt the chocolate over a water bath.

Cream butter with powdered sugar, vanilla sugar, lemon zest and chocolate in a bowl. Mix in egg yolks one at a time.

Beat egg whites with granulated sugar until stiff. Gently fold first the beaten egg whites and then the flour into the butter-yolk mixture. Pour into prepared cake pan, smoothing out nicely.

Bake for about 55-60 minutes. Leave the oven door open a finger’s width for the first 10-15 minutes, then close. Test with chopsticks.

Sprinkle the dough with a little granulated sugar and turn out. Remove from the pan and peel off the baking paper. Let cool completely and then cut in half horizontally.

Warm the jam slightly and stir until smooth. Spread on the bottom half of the cake, place the top half on top and spread the entire cake all around with the jam (“apricot”).

For the glaze, bring water and sugar to a bubbling boil for about 5 minutes, then let cool slightly. Melt chocolate in the sugar solution until a thick, smooth glaze forms. Stir well with a magic wand if necessary. Let cool slightly.

Place the cake on a cake rack. Empty the glaze over the cake in a single pour and glaze all around with as few strokes as possible using a palette.

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