Saher cake

She recently tried the original sugar in the Saher Hotel in Vienna, ie in their restaurant, so she decided to make and offer her own, non-original, but very simple and delicious sugar. Maybe someone else wishes :))) The recipe looks long not because it is complicated, but because I have described in detail some things that are taken for granted, but for some it can still be helpful :)

Preparation steps

Prepare two pans with a diameter of 23 cm, cut a circle for the bottom from the baking paper and stick the paper to the bottom with a little butter. (If you don't have two pans, then bake one crust at a time, it doesn't matter, it'll just take a little longer.)
Whisk the butter with a mixer, add 4 tablespoons of sugar and stir until the sugar dissolves. Add the egg yolks one by one, and continue to stir until the mixture is even. Add the melted chocolate, then continue to stir until you get a fine smooth mixture.
Whisk the egg whites tightly (a teaspoon of lemon juice is added according to the recipe, but I was a little afraid to dilute the egg whites, so I didn't :), gradually, spoon by spoon, add 120 g of sugar and stir until the sugar melts. Add a third of the egg whites to the butter mass and mix it slowly. Gradually add the rest of the snow, stirring carefully.
Sift the flour over the entire surface of the mixture and mix it again carefully.
Divide the mixture and pour into these two prepared pans and place in an oven preheated to 180 c. Reduce the temperature to 160 c and bake for about 35 minutes, without opening the oven until the cake smells good.
leave the crusts in the pans for about 5 minutes, then take them out on a cloth and remove the paper. While they are cooling, gently heat the apricot jam, then spread it on the first crust and fold over the second. then coat the whole cake with jam because there is a catch: this will prevent the dough from crumbling while you coat it with icing.
Put the chocolate along with the oil on the fire, melt, and immediately coat the whole cake. And for decoration, I recommend whipped cream, and maybe some white chocolate decorations, to your liking.

Serving

Keep the sugar cake covered in the refrigerator for up to 7 days. Take it out of the fridge half an hour before serving.

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