Sacher Cake

Melt the butter, add the chocolate and let it melt as well. Mix well and let cool a little.

Mix flour with potato starch and baking powder. Beat egg whites with granulated sugar until stiff. Beat yolks and powdered sugar until very foamy, gradually stir in melted chocolate butter. Gently fold mixed flour and beaten egg whites into yolk mixture.

Butter a cake pan and sprinkle with a little flour. Pour the batter into the prepared pan and bake in a preheated oven at 165 °C convection oven for about 12 minutes.

Then bake for another hour at 120 °C convection oven. (Pierce with a wooden skewer: When nothing sticks to it, the cake is done baking). Allow the cake to cool slightly.

Cut horizontally in the middle. Spread a thick layer of apricot jam on one half and let it set a little. Cover with the second half of the cake and spread it with apricot jam as well.

Cover the cake with chocolate icing and let it set.

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