Sachra’s Cake (from an old recipe book)

One of the recipes taken from an old recipe book (1912)) for the famous Viennese dessert.

Ingredients:

120 g of semolina sugar 80 g of butter or vegetable fat 60 g of flour 50 g of apricot or raspberry preserves 30 g cocoa 5 pcs eggplant 1 pk white 1 tsp vanilla sugar pinch of ground cinnamon coarse flour to sprinkle over the mould fat to grease the mould For the icing: 80 g chocolate 40 g butter For whipped cream: 1/4 l whipping cream 1 tbsp of powdered sugar

Procedure:

1. Beat the softened fat until foamy, gradually beat in half the sugar, vanilla sugar, cinnamon, cocoa and egg yolks
2. Beat the egg whites into stiff snow and beat in the remaining sugar, then stir the snow into the beaten mixture alternately with the sifted flour
3. Spread the batter into a greased and floured cake tin and bake slowly for about 45 minutes
4. Serve the cake cut into individual sections, which are placed cut-side down on dessert plates and decorated with whipped and sweetened cream

Recommendation:

For the icing, break the chocolate into smaller pieces and melt together with the butter, stirring in a water bath. Stir frosting until slightly cool.

Note:

Water Bath – Place the container with the dish in a pot half filled with hot water, keeping it just below boiling point.