-
1
BLACK FOREST CHERRY CAKE (SCHWARZWALDER KIRSCHTORTE) - Germany
-
2
Sift flour and baking pwdr together three times.
-
3
Beat Large eggs till light and thickened (10 min).
-
4
Gradually add in sugar to Large eggs, beating constantly.
-
5
Add in lemon juice.
-
6
Mix in flour a little at a time.
-
7
Add in warm lowfat milk, mixing quickly till batter is smooth.
-
8
Lightly grease and flour three 9 inch round cake pans.
-
9
Fill proportionately with batter.
-
10
Bake 25 min in preheated oven of 350 degrees.
-
11
Remove from oven and invert pans till cake is cold.
-
12
Slice each layer into two layers - six layers in all.
-
13
Combine cherries, cornstarch and food coloring, and cook in saucepan, stirring constantly over medium heat till smooth, thick, and clear.
-
14
Remove from heat and cold.
-
15
Heat chocolate over warm water; let stand till lukewarm.
-
16
Whip one c. heavy cream and fold into chocolate.
-
17
Refrigerate15-20 min.
-
18
Add in salt to remaining cream as you beat.
-
19
When cream is in peaks, mix in Kirschwasser.
-
20
Place first layer of cake on plate, spread with 1/2 chocolate filling; add in second layer of cake, spread with scant c. of Kirschcreme filling; add in third layer, spread with rest of chocolate filling; add in fourth layer; spread with scant c. of Kirschcreme; add in fifth layer.
-
21
Spread with cherry filling; add in sixth layer; cover top and sides of cake with remaining Kirschcreme.
-
22
In Germany, when cherries are in season, this rich cake is prepared for special occasions or possibly for the traditional afternoon coffee and pastry.
-
23
/CAKES
