Gluten-free SACHER cake
Viennese gluten-free Sachertorte - the best and easiest cake with apricot jam and chocolate frosting for your family celebrations.
Ingredients
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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
- 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
Print recipe
Share on Facebook
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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