Viennese cake Ingredients: Chocolate 200 g Butter 185g Sugar 150g Wheat flour 150 g Egg chicken 6 pieces Cognac 1 tablespoon Baking powder 3 teaspoons Vanilla sugar 1 teaspoon Cocoa powder 3 tablespoons Almond 50 g Milk 4 tablespoons Apricot jam 200 g
Preparation: 1. Softened butter 170 g beat with a mixer with 50 grams of sugar. 2. Squirrels should be carefully separated from the yolks. Remove the proteins in the refrigerator. 3. Chocolate 60 g to break into pieces and melt in a water bath. Cool to body temperature. Pour the chocolate to the beaten butter. Add vanilla sugar, cognac to the chocolate-oil mixture and mix well with a mixer until smooth. Do not stop whipping, put into a chocolate-oil mixture, one yolk and whisk until a homogeneous mixture is obtained. 4. Pour the almonds with boiling water and leave for 1 minute. Then the almonds are peeled, dried and ground using a blender. 5. Sift flour into a bowl, add baking powder and cocoa. Mix. 6. Beat the cooled proteins with a mixer. First whisk at minimum speed, then gradually increase the speed. At the end of whipping, gradually add the remaining 100 grams of sugar and beat well until a firm foam is obtained. Half of the whipped proteins put to the chocolate-oil mixture, add the flour mixed with cocoa and baking powder, sprinkle with chopped almonds and gently mix the dough from the bottom up. 7. Add the remaining whipped whites and again gently stir the dough. Put the