Gluten-free SACHER cake

Duration: 00:40 (h:m)

Viennese gluten-free Sachertorte - the best and easiest cake with apricot jam and chocolate frosting for your family celebrations.

Ingredients

Cocoa sponge cake

200 g Cake mix Liana
180 g of sugar
25 g Liana dark cocoa
4 eggs
100 ml lukewarm water
150 ml of oil

Appendices

apricot jam
200 g Chocolate Liana 70%
50-80 g solidified vegetable fat
2 tablespoons of milk
2 tbsp oil
chocolate shavings

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Beat the egg whites, add sugar and beat in the egg yolks one at a time, followed by lukewarm water and oil. Finally, lightly mix the cake mix with sifted cocoa.
Pour into a cake pan lined with baking paper. Bake at a temperature of 180 °C for about 20-25 minutes.
Cut the cooled body in half, coat the lower body roughly with hot apricot jam. We cover with the second corpus, which we also spread with jam on the edges of the entire cake.
Finally, cover the entire cake and sides with melted chocolate glaze. Let it harden.
We will decorate according to our own imagination.

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Ingredients

Cocoa sponge cake

200 g Cake mix Liana
180 g of sugar
25 g Liana dark cocoa
4 eggs
100 ml lukewarm water
150 ml of oil

Appendices

apricot jam
200 g Chocolate Liana 70%
50-80 g solidified vegetable fat
2 tablespoons of milk
2 tbsp oil
chocolate shavings

Add to cart Print recipe Share on Facebook

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White chocolate Tiramisu decoration 1 pc

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