Sacher cake

It's getting much colder outside and instantly my body switched from light summer desserts to heavy, hearty cakes. I've been planning to make the famous Viennese cake "Sacher" and just then a jar of apricot jam appeared in the fridge. There are several recipes for this cake - some of them use almond flour and others do not, some of them whip eggs whole, others whip yolks and whites separately. And each author insists that their version is the most correct and authentic. I trusted a Polish cookbook given to me by a friend, where there is a recipe for "Zacher". I'll warn you right away - many people complain that the cake is dry, your hand is so longing to soak it, but authentic "Zacher" is not soaked, there is only a strip of jam in it. If you soak it, you will get a completely different cake. The top of the cake is also covered with jam, which will keep it from drying out even more, and will also prevent the icing from being absorbed - it will remain a thick layer on top. The cake because of the dryness and chocolate coating can be stored for a long time - I think, in the refrigerator will quietly stand for a week. The original cake is decorated with a medal with the inscription Sacher, but I think you can decorate it to your taste or leave it undecorated.

sacher cake

Composition:

flour - 300 gr.
butter - 300 gr.
powdered sugar - 400 gr.
bitter chocolate (over 70% cocoa) - 300 gr.
eggs - 8 pcs.
almond flour - 150 gr.
cocoa - 2 tbsp.
apricot jam - 400 gr.
egg white - 1 pc.

Preparation of the cake "Zacher":

Melt 100 g of chocolate in a water bath or microwave.
Separate the whites from the yolks.
Beat the butter with a mixer, adding 200 g of powdered sugar in batches.

butter and powdered sugar

buttercream

Add the melted chocolate and while continuing to whisk, pour in the yolks one at a time.The mixture will become fluffy and creamy. Pour the sifted flour, cocoa and 50g of almond flour into this mixture and mix thoroughly. The mixture will be quite thick.

pastry mass

Whisk the whites, add 100g of powdered sugar and whisk to stiff peaks. Add a third of the whipped proteins to the dough and mix gently from bottom to top.

Add a third of the whipped proteins to the dough and mix gently from bottom to top.

whites in batter

Then add half of the remaining whites again and mix gently, then add the remaining whites and mix until fluffy and uniform.
Line a 26cm cake tin with baking paper and pour the batter into the tin.

Pour the batter into the tin.

batter in mold

Bake the shortcake in a preheated oven at 180 degrees Celsius for about 50 minutes. Check for doneness with a dry matchstick.

biscuit in mold

Turn the finished shortcake over, remove from the mold and cool.

biscuit

If the shortcake is baked with a lump, cut it off. Then cut the shortcake into 2 pieces.

And then cut the shortcake into 2 pieces.

two shortcakes

Warm the apricot jam slightly and brush the crust with it.

apricot jam shortcake

Cover the top with the second cake and also smear the top and sides of the cake with jam.

apricot jam cake

Whisk the remaining 100g of almond flour with 100g of powdered sugar and egg white until fluffy and spread on top of the cake. I skipped this step because I'm not sure of the freshness of the eggs I buy at the store. But if you know "decent" chickens, then do not skip this stage.
Melt the remaining 400g of chocolate on a water bath or in the microwave with 3 tbsp of water, stirring thoroughly until smooth and homogeneous.

chocolate with water

chocolate frosting

Brush the top and sides of the cake with chocolate frosting. Place in a cold place to set, and then serve.

And then serve.

zacher cake in frosting

Enjoy!"

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