Name of EventAustria National Day
|Preparation time||20-30 minutes|
|Cooking time||30-35 minutes + resting time to cool cake|
For the cake:
- 140 gr (5 oz. ) butter (room temperature)
- 110 gr (4 oz. ) icing/confectioners' sugar
- core of 1/2 vanilla pod
- 6 eggs
- 130 gr (4.5 oz. ) milk or dark chocolate
- 110 gr (4 oz. ) granulated/castor sugar
- 140 gr (5 oz. ) plain/all-purpose flour
- 200 gr (7 oz.) apricot jam (warmed)
- butter and flour for the cake form
- whipped cream as side dish
- 200 gr (7 oz. ) granulated/castor sugar
- 125 ml (half a cup) water
- 150 gr (5.3 oz. ) chocolate
Cake spring form with a diameter of 22 to 24 cm.
Making the Cake:
- Stir butter, icing sugar and the vanilla until creamy. Separate egg yolks and egg whites. Gradually stir in the egg yolks and beat them until you create a thick foam.
- Meanwhile, melt the chocolate in a bain marie/double boiler and stir it into the dough.
- Beat the egg white and granulated/castor sugar with a blender until stiff and shiny. Carefully fold in the egg white and flour alternatively into the chocolate mixture.
- Put baking paper on the bottom of the spring form, Grease the cake pan with butter and dust with flour. .
- Fill the pan with dough, smoothen it and bake in the preheated oven at 170 degrees Celsius for not more than one hour. Leave the oven door ajar for the first 10 to 15 minutes.
- The cake is done when it resists to slight pressure with your fingers. Sprinkle granulated sugar on the baking paper, turn out the cake onto it and allow to cool.
- After about 20 minutes, take the baking paper off, turn the cake upside down and let it cool down completely to achieve a smooth surface.
- Take the cake out of the form, and half it horizontally with a knife. Coat both sides of the cake with the lightly warmed up apricot jam and put the halves together. Coat the cake’s sides with the jam and let it dry a little.
It is best to prepare the cake on the previous day and to keep in the refrigerator overnight.
Making the Icing:
- For the icing, boil sugar and water for about 5 to 6 min, then let the mixture cool down.
- Melt the chocolate in a bain marie/double boiler and gradually stir in the sugar water solution until you get a thick liquid smooth icing.
Bringing it all together:
- Pour the lip warm icing over the cake in one go and coat the cake with as few strokes as possible.
- Let the icing dry until solid.
- Serve the cake with whipped cream.
- Don’t store the cake in the fridge. It needs a room temperature of about 22 degrees Celsius.
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