Sacher cake for using leftover egg whites

I always have egg whites leftover!!!

Zutaten:

Zubereitung:

For the pastry, melt the chocolate and butter over a bain-marie and add the orange zest.

In the meantime, whip the egg whites with the sugar, vanilla sugar and salt and fold in the melted chocolate-butter mixture.

Fold in the sifted flour and baking powder.

Pour the mixture into a 24 cm cake ring and bake at 165 C top/bottom heat for approx. 50 - 60 minutes.

To fill, cut through 2 times after cooling as to get 3 discs out of it.

Place the bottom cake slice on a cake rack and brush well with orange juice. Then spread with apricot jam. Place the second cake slice on top, brush well with orange juice and spread with apricot jam. 

Place the last cake slice on top and spread with the rest of the jam as smoothly as possible.

For the glaze, bring the cream to the boil, remove from the heat and stir in the dark chocolate. Leave to stand for a few minutes, stir and pour quickly over the cake. The excess glaze will drip off through the lattice.

Chill for some time and then ideally serve with a dollop of whipped cream.

Bon Appetit!