Austrian Sacher Torte

First, line a round cake tin (⌀ 22 cm) with baking paper. Then prepare a larger bowl and a taller mixing container, get your eggs ready and separate the yolks from the whites: Put the yolks into the bowl and the whites into the taller container. Place the container with the egg whites in the fridge for now and preheat the oven to 175 °C.

Next, add softened butter, cane sugar, apple puree, Dutch cocoa, and honey to the yolks in the bowl and whisk everything with a hand mixer for 3–4 minutes until the sugar crystals dissolve. Then take the container with the egg whites out of the fridge, add a pinch of salt to it, and using an immersion blender with a whisk attachment, whisk the whites for 2–3 minutes until stiff peaks form. Subsequently, first fold the spelt flour into the yolk mixture in the bowl, and then carefully, in 2 batches, also the whipped egg white snow.

Pour the resulting batter into the lined cake tin, transfer to the preheated oven, and bake for 50–55 minutes at 170–175 °C.