Birthday Sachertorte

• 230g Frusano Dark Chocolate 
• 135g soft butter (lactose-free)
• 230g Frusano Corn sugar + with maltose 
• 6 eggs 
• 1 pinch of salt 
• 160g gluten-free flour mix
• 3 tbsp Frusano Red Currant Spread 
• 3 tbsp of your favourite milk

1. Preheat the oven to 170 degrees top/bottom heat. 
2. Cream the butter with 120g sugar. 
3. melt 130g dark chocolate in a bain-marie.
4. Add the melted chocolate to the mixture and stir. 
5. Separate the eggs, add the egg yolks to the mixture and mix. 
6. Beat the egg whites, 110g sugar and a pinch of salt until stiff. Then carefully fold the beaten egg whites into the butter, sugar and chocolate mixture. 
7. Gradually add the sifted gluten-free flour mix to the mixture and work in carefully. 
8. Pour the mixture onto a baking tray lined with baking paper and spread evenly. Bake for approx. 20 minutes and leave to cool completely.
9. Cut out two even bases from the finished dough. 
10. Brush the bases with your favourite milk. 
11. Place the redcurrant fruit spread in a pan, heat and stir until smooth. 
12. Spread the fruit spread on one cake base and place the other cake base on top. 
13. melt 100g dark chocolate and pour onto the cake. Spread the chocolate evenly, then leave the cake to cool.

We hope you enjoy preparing and savouring the cake and wish you bon appétit!