Sacher Cake

For the Sacher cake, separate eggs, beat egg whites until stiff and chill.

Cream butter with granulated sugar and vanilla sugar. Add a dash of rum and gradually add an egg yolk and continue mixing. Stir in the melted chocolate. Mix flour with baking powder and fold in. Fold in milk as needed. Finally, fold in the beaten egg white and bake at 160° hot air for about 40-50 minutes.

For the glaze, heat the apricot jam and stir until smooth. Melt cooking chocolate with a little butter and water and stir until smooth.

When the cake has cooled, spread with warm apricot jam, let it soak in and then cover the Sacher cake with the chocolate glaze.

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