We made a cake loved by everyone with its reputation spreading from Vienna to the world. You can also use it in other cakes that you will make your unique beauty cake. The harmony of marmalade made from apricot, one of the most beautiful fruits of summer, with chocolate will fascinate you. We have shared with you all the technical details so that you can now make Sacher cake, which you can find in distinguished patisseries, comfortably at your homes. Bon Appetit....

Before starting the cake making, separate the yolks and whites of the eggs, soften the butter at room temperature, melt the chocolate in a bain marie.

Whisk the butter and sugar until it becomes creamy. Add the egg yolks to the mixture one by one. After adding the melted chocolate to the mixture, sift the vanillin and flour and add them three times.

In a separate bowl, whisk the egg whites and add the powdered sugar gradually and whisk until a firm and shiny consistency is obtained.

Dredge one third of the white mixture into the chocolate mixture. Gently homogenize the remaining part with the help of a spatula, protecting the air inside. Transfer the mixture to a greased and floured 20 cm clamp mold. Bake in 175 degrees hot oven for about 45-50 minutes.Cook the flesh, seeds and water of the apricots on low heat until they soften. At the last stage add sugar and cook until thickened. Blend the cooked mixture and strain it.

After the cake has cooled down to room temperature, straighten it with a knife and divide it into two equal parts. Spread the marmalade more loosely in the middle of the cake and combine the two parts again. Spread marmalade on the outside of the cake and rest it in the fridge to absorb itself. When the marmalade dries slightly on the cake, you can prepare the ganache.Boil the sugar and water for about 10 minutes until it has a thick consistency. Pour the hot syrup over the chocolate and mix until there is no lump. Spread the hot ganache on top of the cold cake and refrigerate for at least an hour to harden again. After the chocolate hardens, you can store the cake in the refrigerator until you serve it. You can also use whipped cream during the service. Bon Appetit.