Tea Time

AUSTRIAN SACHER CAKE.

Ingredients.

140gr margarine (room temp)

130gr dark chocolate (I prefer the light chocolate)

6eggs - seperated

140gr sugar plus 35gr icing sugar

18ogr flour

pinch of salt

vanilla essence

Method.

Beat together the margarine, icing sugar, salt and

vanilla essence.

Add 1 egg yolk at a time.

Melt the 130gr chocolate over a pot of boiling water.

Add the melted chocolate to the butter mixture.

Beat the egg whites and gradually add the 140gr sugar.

Now add a little of the flour, then again the egg white

mixture, untill all the flour and egg white is mixed in, but

gently fold in.

Butter a 24cm or 9 1/2inch cake pan, pour the cake

mixture in, with a flat knife, smooth evenly.

I used 2 cake pans 19cm or 7 1/2inch.

Place the cake pans in a preheated oven, on the

center rack, 160°C for 30min.

When using the 24cm cake pan, it will take a little

longer to bake, when the cake has cooled, you will

have to cut it through the center. (don,t like this

version)

Heat about 200gr smooth apricot jam, and spread it

between the 2 cakes - leave it to cool and settle

just a little - leave the rest for the top of cake.

Now melt 300gr dark chocolate, when melted, beat well

until smooth and glossy.

Decorate the cake with the chocolate.

* * * * * * * * * * * * * * * * * * *

To melt the chocolate

I bring a little water to the boil

place a glass dish that sits just above the water,

if the glass dish touches the water,

THE CHOCOLATE WILL CURDLE!