#45 - Sacher

Sunday Classic Cake - Sacher.

Well, a revamped Sacher as it is made of white chocolate instead of dark. 

White Sacher Cake is one of my personal favourites - especially when you happen to get some good apricot jam for the filling. Very often I bake a Sacher Cake for Christmas and I have also baked them for both my younger son's and daughter's Christening parties. Therefore I always feel Sacher is a festive cake.

I have learned that there was a 9-year cake war over the Sacher cake recipe back in Vienna, Austria where the Sacher Cake has its origins. In my family we hardly have a 9-second cake war over any cake as when there is a cake it must be eaten. Now.

White Sacher

Base
150 g white chocolate
150 g butter
150 ml caster sugar
4 egg yolks
100 ml ground almonds
150 ml plain flour
100 ml cornflour
2 tsp baking powder
4 egg whites



Filling
300 g apricot jam

Icing
200 g white chocolate
50 g butter

1. Melt chocolate and let cool a little.
2. Cream together butter and sugar.
3. Add egg yolks one at a time and mix well.
4. Add all the dry ingredients and the melted chocolate.
5. Beat egg whites until stiff.
6. Fold the egg whites into the dough carefully.
7. Pour the dough into a Ø 24 cm cake pan and bake in the oven at 175 C / 350 F for about 45 minutes.



8. When the cake has cooled down, cut it into three layers.
9. Spread apricot jam on each layer.
10. Melt chocolate and butter and spread evenly on cake.
11. Let the cake set in the fridge a few hours or overnight.
12. Serve with whipped cream.