How to make a delicious Zaher cake at home: secrets and recipe from Olha Matvii

Everyone loves this delicious, flavorful chocolate cake called Sacher with an apricot jam layer. But it's rarely prepared and everyone makes it in completely different ways.

Cook and food blogger Olha Matvii shared a recipe for Zaher cake on her YouTube channel, which is sure to be successful and delicious (to watch the video, scroll to the end).

Secrets of a successful dessert from the cook:

• all products should be at room temperature;
• after pouring the jam on the cake, put it in the fridge for 15-20 minutes;

• when preparing chocolate fondant, do not let the cream boil;
• after you have prepared the cake, do not rush to put it in the refrigerator, leave it to stand at room temperature for 2-3 hours to soak the cakes well with the confiture.

Ingredients:

• Eggs - 6 pcs.
• Chocolate - 135 g
• Butter - 135 g
• Powdered sugar - 45 g
• Sugar - 180 g
• Flour - 135 g
• Cream - 200 g
• Chocolate for fondant - 350 g
• Apricot jam - 200 g
• Water - 15 ml
• Cognac - 50 ml
• Vanillin - a pinch

Method of preparation:

• Cover the mold with parchment and grease it with oil or butter.
• Preheat the oven to 170 C.
• Separate the whites from the yolks and whisk the whites until fluffy. Pour in the sugar and vanilla and beat again until peaks form.
• Put the butter in a blender and beat it well, add the powdered sugar and beat again, add the egg yolks one by one and beat again.
• Melt the chocolate in the microwave or in a water bath and pour it into the buttercream, beat well again, and transfer the finished cream to a large bowl.

• Gently add the egg white cream and mix.
• Then add the well-sifted flour and mix gently.
• Put the finished dough into the mold and put it in the oven for 1 hour at 170 C, check the readiness with a toothpick.
• Remove the cake from the oven and leave it to cool completely.
• Cut off the top to make the cake flat and beautiful. Cut the cake into 2 pieces.

• Impregnation for the cakes: put the jam in a saucepan, add water and cognac, stir, bring to a boil and remove from heat. Pour the hot mixture over the cakes, connect them, brush the top and sides with the impregnation, and refrigerate for 15-20 minutes.
• Chocolate fondant: pour cream into a saucepan, add chocolate, but do not bring to a boil. Add a piece of butter and stir, remove from heat and pour over the cake.

• If you want to make an inscription on the cake, take a special pastry syringe or just a bag, cut off the edge and make a beautiful inscription.
• Leave the finished cake to stand at room temperature for 2-3 hours so that the cakes are well soaked in the confiture, and then refrigerate.