The best delicious Schwarzwalder Kirschtorte (black Forest Cherry Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Schwarzwalder Kirschtorte (black Forest Cherry Cake) recipe today!
Hello my friends, this Schwarzwalder Kirschtorte (black Forest Cherry Cake) recipe will not disappoint, I promise! Made with simple ingredients, our Schwarzwalder Kirschtorte (black Forest Cherry Cake) is amazingly delicious, and addictive, everyone will be asking for more Schwarzwalder Kirschtorte (black Forest Cherry Cake).
What Makes This Schwarzwalder Kirschtorte (black Forest Cherry Cake) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Schwarzwalder Kirschtorte (black Forest Cherry Cake).
Ready to make this Schwarzwalder Kirschtorte (black Forest Cherry Cake) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
CAKE
6 Egg
1 c Sugar
1 ts Vanilla extract
4 oz Chocolate, unsweetened;
-melted
1 c Flour; sifted
-SYRUP-
1/4 c Sugar
1/3 c ;Water
2 T Kirschwasser
FILLING
1 1/2 c Sugar, confectioners
1/3 c Butter, sweet
1 Egg yolk
2 T Kirschwasser
TOPPING
2 c Sour cherries, canned
-drained
2 T Sugar, confectioners
1 c Cream, heavy; whipped
8 oz Chocolate; semisweet
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy,
about 10 minutes. Alternately fold chocolate and flour into the egg
mixture, ending with flour. Pour the batter into 3 8-inch cake pans
that have been well greased and floured. Bake in a preheated 350
degree F. oven for 10 to 15 minutes or until a cake tester inserted
in the center comes out clean. Cool cakes in pans for 5 minutes; turn
out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for
5 minutes. When syrup has cooled, stir in kirsch. Prick the cake
layers and pour syrup over all 3 layers.
FILLING: To make the butter-cream filling, beat together sugar and
butter until well blended. Add egg yolk; beat until light and
fluffy, about 3 to 5 minutes. Fold in Kirsch.
CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
Spread with butter cream filling. Using 3/4 cup of the cherries,
which have been patted dry, drop cherries evenly over cream. Place
second layer on cake. Repeat. Place third layer on top. Fold 2 T
confectioners’ sugar into the whipped cream. Cover the sides and top
of the cake with whipped cream. Decorate top of cake with remaining
1/2 cup cherries. To make chocolate curls from chocolate bar, shave
(at room temperature) with a vegetable peeler. Refrigerate curls
until ready to use. Press chocolate curls on sides of cake and
sprinkle a few on the top. Chill until serving time.
Yields
8 Servings
Leave a Reply