with chantilly cream
Before making the cream, defrost the two pieces of Sacher cake at ambient temperature.
Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Once the cream is ready, serve the slices of Sacher accompanied by abundant tufts of Chantilly cream on the sides and a good cup of tea or coffee.