Sachertorte |
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250g sugar 1. Preheat oven to 375 F (190C). Grease and flour a 9-inch spring form pan. 2. In a medium bowl, cream sugar with butter. Beat in egg yolks, 1 at a time. Stir in chocolate, almonds and vanilla. Stir in ½ the flour alternately with ½ the milk. Blend well. Beat in remaining flour and milk. Beat egg whites until stiff peaks form. Stir breadcrumbs and ¼ of the beaten egg whites into chocolate mixture. Fold in remaining egg whites. 3. Pour into prepared pan. Baked 35 to 40 minutes or until cake tests done. Remove from oven. Cool in pan 10 minutes. Then remove from pan and cool on a wire rack for several hours. Split cake into 3 equal layers. 4. To assemble cake, position bottom layer on a serving plate. Sprinkle with ½ the rum; spread lightly with 1/3 of the jam. Top with second layer. Repeat process with liqueur and jam. Cover 2 layers with top layer. Spread with remaining jam. Cover entire cake with frosting. Use a fork to achieve rough texture on cake’s surface. |
