Sacher Cake with Marscarpone Cream Icing

I had some leftover Marscarpone Cream Icing from when I made an Almond, Coffee and Chocolate Tart and thought the best way to use it up was to well, make a cake (because it's completely logical right?) After a bit of searching, I decided to make a traditional Sacher Cake. Alas, I didn't have chocolate on hand, which is surprising in itself, so what resulted was a distinctly non-traditional Sacher Cake, yet a light and fluffy cake that was accented perfectly by the icing

The recipe calls for a tablespoon of rum, which I quite happily added, but I'm sure you could do without the alcohol if you so desired. If you were to go down that avenue, you should perhaps substitute with a strong tasting liquid such as elder-flower cordial to add a little more character to a cake that's simple in the  ingredients it uses, but perfectly textured and flavoured as a result of the not-too-complicated method. 

Preheat oven to 160°C and butter and flour 20 cm round cake tin (lining with baking paper if you wish).. Cream butter with 100 g of icing sugar and then add egg yolks gradually to butter and sugar mixture. Add 1 tbsp rum to mixture and stir lightly.

Butter, Sugar and Egg Yolks

Whisk egg whites until frothy, then slowly add the remaining 40 g of icing sugar (while whisking) until stiff.

Whipped Egg Whites

Fold the egg whites into remaining mixture alternately with the flour, and pour into the prepared tin.
Bake for about 50 to 55 minutes.

Cake Batter

When baked. allow to cool in an open oven for 2 minutes, than remove to cooling rack. Make the icing while you wait for the cake to cool; whisk the thickened cream to a soft peak, then add the vanilla & mascarpone gently. Spread on top of the cake and enjoy!

Sacher Cake (without Chocolate)

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Sacher Cake with Marscarpone Cream Icing
Adapted from Cake Italy

Ingredients:

Cake

• 140 g butter
• 140 g icing sugar
• 140 g plain flour, twice sifted
• 6 eggs, separated
• 1 tbsp rum

Icing

• 150 g mascarpone cheese 
• 150 g whipped cream 
• 1 tsp vanilla paste

Method:

1. Preheat oven to 160°C
2. Butter and flour 20 cm round cake tin (lining with baking paper if you wish).
3. Cream butter with 100 g of icing sugar.
4. Add egg yolks gradually to butter and sugar mixture.
5. Add 1 tbsp rum to mixture and stir lightly.
6. Whisk egg whites until frothy, then slowly add the remaining 40 g of icing sugar (while whisking) until stiff.
7. Fold the egg whites into remaining mixture alternately with the flour, and pour into the prepared tin. 
8. Bake for about 50 to 55 minutes.
9. When baked. allow to cool in an open oven for 2 minutes, than remove to cooling rack.
10. Make the icing while you wait for the cake to cool; whisk the thickened cream to a soft peak, then add the vanilla & mascarpone gently.
11. Spread on top of the cake and enjoy!

Sacher Cake with Marscarpone Cream Icing

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