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2 c Cake flour
2 ts Baking powder
6 Eggs
2 c Sugar
4 ts Lemon juice
3/4 c Hot milk
1 cn Tart red cherries
2 tb Cornstarch
8 -(up to)
10 dr Red food coloring
1 Bar german sweet chocolate
1 c Heavy cream; whipped
3 tb Kirschwasser (liqueur)
1 pn Salt
2 c Heavy cream; whipped
From: Lisa Burnham lburnham@golden.ncw.net
Date: Fri, 1 Jul 1994 02:59:23 GMT
BLACK FOREST CHERRY CAKE (SCHWARZWALDER KIRSCHTORTE) – Germany
Sift flour and baking powder together three times. Beat eggs until light
and thickened (10 minutes). Gradually add sugar to eggs, beating
constantly. Add lemon juice. Fold in flour a little at a time. Add hot
milk, mixing quickly until batter is smooth. Lightly grease and flour three
9 inch round cake pans. Fill evenly with batter. Bake 25 minutes in
preheated oven of 350 degrees. Remove from oven and invert pans until cake
is cool. Slice each layer into two layers – six layers in all. Combine
cherries, cornstarch and food coloring, and cook in saucepan, stirring
constantly over medium heat until smooth, thick, and clear. Remove from
heat and cool. Melt chocolate over hot water; let stand until lukewarm.
Whip one cup heavy cream and fold into chocolate. Chill 15-20 minutes. Add
salt to remaining cream as you beat. When cream is in peaks, fold in
Kirschwasser. Place first layer of cake on plate, spread with 1/2 chocolate
filling; add second layer of cake, spread with scant cup of Kirschcreme
filling; add third layer, spread with rest of chocolate filling; add fourth
layer; spread with scant cup of Kirschcreme; add fifth layer. Spread with
cherry filling; add sixth layer; cover top and sides of cake with remaining
Kirschcreme. Serves 8 – 10
In Germany, when cherries are in season, this rich cake is prepared for
special occasions or for the traditional afternoon coffee and pastry.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
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