Method

1. Sponge Beat all the ingredients for 2-4 minutes on a medium speed or until smooth.
2. Spread on a tray (60x40 cm) and bake at 180°C for 20 – 25 minutes.
3. Remove the base from the oven and allow to cool.
4. Chocolate Ganache Place finely chopped dark chocolate into a heat-proof glass or metal bowl.
5. Heat milk and Uniwhip on the stovetop until it simmers. Once it starts to simmer around the edges, turn off the heat and immediately pour the warm mix over the chocolate.
6. Let sit for a few minutes before stirring.
7. Stir until smooth.
8. Allow to cool.
9. Once cooled, pour the ganache into a piping bag and set aside for later.
10. Sacher Cake: Remove the sponge cake from the baking tray and cut in half down the middle.
11. Fill the apricot jam on one half of the cake and allow the jam to set.
12. Pipe the ganache onto of the apricot jam.
13. Place the other half on top of the ganache.
14. Cut the tray cake into 5 cm wide strips and glaze the top and sides of the strips with the apricot jam. Then allow the jam to set.
15. Spread ganache on top of the cake.
16. Cut the strips into squares of 5x5 cm in size and decorate.