Recipe detail

Directions

Body (24 cm cake diameter)

Melt the chocolate in a water bath. Separate the yolks and whites from the eggs. Beat the egg whites with the gradual addition of granulated sugar until stiff peaks form.
Mix flour with baking powder.
Beat butter with icing sugar until foamy, then add egg yolks, salt, vanilla bourbon (vanilla pod) and finally melted chocolate to the foam. The foam must be smooth, whipped and creamy.
Mix the beaten egg whites and flour mixed with baking powder into the yolk-butter foam. Mix everything thoroughly but gently.

Pour the mixture into the rim and bake on the above program with preheating

Boil the apricots with sugar mixed with pectin and reduce while stirring occasionally. Cut the cake in half and cover it with still warm apricot jam, which we will then use to cover the entire cake. We slice it straight on the grill, where we pour warm marmalade over it inside and out.

Let it set in the cold (so that the glaze does not melt on the hot marmalade) and then pour the glaze over it.

Sacher glaze
Heat the cream to 75°C - that is, it burns slightly. Pour the warm cream over the chocolate, which has been chopped into small pieces. Mix very well - do not beat!

Pour the rest of the frosting into a cone, with which we will write an inscription on the cake.