Time: 1 ora
Difficulty: Media

Ingredients for 6 people 160 g egg white 120 g egg yolk 130 g granulated sugar 60 g bitter cocoa without gluten 40 g gluten-free almond flour 80 g gluten-free fine rice flour 50 g whole milk 120 g sunflower seed oil 8 g yeast for sweets For filling 300 g apricot jam without gluten To decorate: 220 g dark chocolate 74%  200 g liquid fresh cream 50 g glucose 8 g bitter cocoa without gluten 40 g milk To write 100 g dark chocolate 74% gluten free Time 1 hour Medium difficulty Proceeding Beat the egg whites and half of the sugar in a bowl with the electric whisk, until firm, then cover with cooking film and leave to rest in the refrigerator until ready. Whisk the egg yolks with the other half of the sugar, then add the almond flour, the rice flour, the yeast previously mixed with the sifted cocoa. Mix everything well, then pour the oil and milk flush, incorporating them carefully, and add the egg whites whipped one tablespoon at a time, with gentle rotational movements from the bottom up. Transfer the dough to a circular baking tray lined with baking paper and bake at 180 ¿C for 45 minutes; remove from the oven and leave to rest for 3-4 hours, then cut the cake horizontally in half. Fill it with 300 g of apricot jam; recompile it and transfer it to a cake rack and refrigerate for at least 1 hour. Prepare the frosting. Heat the milk in a small saucepan and add the fish glue, quado will be well melted add the cocoa and set aside a few minutes. Chop the dark chocolate into small pieces; put it in a saucepan with the cream and melt over a low heat, when all is dissolved add the glucose syrup and continue to mix. Take the base of the sacher from the fridge and pour the frosting obtained on the cake, spreading

Ingredients for 6 people
160 g egg white
120 g egg yolk
130 g granulated sugar
60 g bitter cocoa without gluten
40 g gluten-free almond flour
80 g gluten-free fine rice flour
50 g whole milk
120 g sunflower seed oil
8 g yeast for sweets

For filling
300 g apricot jam without gluten

To decorate:
220 g dark chocolate 74% 
200 g liquid fresh cream
50 g glucose
8 g bitter cocoa without gluten
40 g milk

To write
100 g dark chocolate 74% gluten free

Time 1 hour
Medium difficulty
Proceeding
Beat the egg whites and half of the sugar in a bowl with the electric whisk, until firm, then cover with cooking film and leave to rest in the refrigerator until ready. Whisk the egg yolks with the other half of the sugar, then add the almond flour, the rice flour, the yeast previously mixed with the sifted cocoa.
Mix everything well, then pour the oil and milk flush, incorporating them carefully, and add the egg whites whipped one tablespoon at a time, with gentle rotational movements from the bottom up.
Transfer the dough to a circular baking tray lined with baking paper and bake at 180 ¿C for 45 minutes; remove from the oven and leave to rest for 3-4 hours, then cut the cake horizontally in half. Fill it with 300 g of apricot jam; recompile it and transfer it to a cake rack and refrigerate for at least 1 hour.
Prepare the frosting. Heat the milk in a small saucepan and add the fish glue, quado will be well melted add the cocoa and set aside a few minutes.
Chop the dark chocolate into small pieces; put it in a saucepan with the cream and melt over a low heat, when all is dissolved add the glucose syrup and continue to mix.
Take the base of the sacher from the fridge and pour the frosting obtained on the cake, spreading