Sacher Torte with Spelt & Honey

First, line a round springform pan (⌀ 22 cm) with baking paper. Preheat the oven to 175 °C top/bottom heat. Separate the eggs: put the egg yolks into a large mixing bowl, fill the egg whites into a tall mixing vessel and chill until use.

Add the soft butter, brown cane sugar, apple puree, baking cocoa, and honey to the egg yolks. Beat everything with a hand mixer for approx. 3–4 minutes until frothy and the sugar has dissolved. Beat the chilled egg whites with a pinch of salt until stiff. First, stir the whole spelt flour into the egg yolk mixture, then carefully fold in the egg whites in two portions.

Pour the dough into the prepared pan and bake in the preheated oven at 170–175 °C for approx. 50–55 minutes. Remove the finished cake base from the oven and let it cool in the pan for at least 20 minutes.