Sacher cake made with egg whites
Description
I always have egg whites left over... Maybe you do too? Between recipes for custard, shortbread and flans, you quickly end up with a mountain of egg whites — some frozen, others in the fridge. In summer, I use them to make sorbets. But in winter? I finally found a magical solution thanks to this recipe from Austrian chef Franz Schmeissl. I adapted it to my tastes, and the result won over my whole family: according to them, it's the best Sachertorte I've ever made — because it's not dry at all! Since then, I've been making several in advance: I freeze the bases, then all I have to do is fill and ice them for an express version. Pure bliss.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Melt the chocolate and butter in a bain-marie. Add the orange zest.
2. Beat the egg whites with the sugar, vanilla sugar and salt until stiff but still soft.
3. Gently fold the melted chocolate and butter mixture into the beaten egg whites.
4. Sift the flour with the baking powder and gently fold it into the mixture.
5. Pour into a buttered and floured 24 cm diameter ring or mould.
6. Bake at 165°C (top and bottom heat) for 50 to 60 minutes. Leave to cool completely.
7. Cut the cake into 3 horizontal discs.
8. Brush the first disc with orange juice, then spread with apricot jam. Repeat with the second disc.
9. Place the third disc on top and cover it with jam as well.
10. For the icing, bring the cream to the boil. Remove from the heat, add the chocolate, leave to melt for a few minutes, then stir.
11. Quickly pour the icing over the cake placed on a wire rack. Any excess will drip off naturally.
12. Keep refrigerated. Best served with whipped cream.
THERMOMIX® METHOD.
