Post by peterd on Aug 17, 2011 13:00:30 GMT -8
Black Forrest Cherry Cake.
Cake:
10 eggs, seaprated
1 cup sugar
2 tsp. vanialla extract
2 Tbsp rum
2/3 cup unsweetened cocoa
1 1/2 cups of flour
Filling:
1 large can cherry pie filling
5 TBsp Kirschwasser
1 Qt light whipping cream
3 Tbsp powdered sugar
1 tsp vanilla extract
10-15 maraschino cherries
2 oz chocolate grated
Cake: Beat egg whites in a large mixing bowl until stiff. Gradually add sugar, vanilla, and rum. Beat egg yolks in one at a time. Sift flour and cocoa together and gradually fold into batter. Pour into two greased 10-inch springforms or 4 greased 9-inch round cake pans. Preheat owen to 400 and bake for 15-25 minutes or until cake tests done. Cool 5 minutes bwfore removing from pans. Cut cake into two layers horizontally if springforms are used.
Filling: Stir cherry pie filling and kirschwasser together. Whip cream in a large mixing bowl, adding powder sugar and vanilla just before stiff peaks form.
To assemble: Place 1 cake layer on cake tray. Spread with 1/2 inch layer of whipped cream mixture. Top with 2nd cake layer. spread with all of all cherry pie filling. Top with 3rd cake layer and againspread whipped cram mixture. Place final layer on cake and spread remaining whipped cream on the topand sides. Decorate cake with maraschino cherries and graded chocolate. Do not make cake too far in advance, as whipped cream does not hold its shape very long.
Cake:
10 eggs, seaprated
1 cup sugar
2 tsp. vanialla extract
2 Tbsp rum
2/3 cup unsweetened cocoa
1 1/2 cups of flour
Filling:
1 large can cherry pie filling
5 TBsp Kirschwasser
1 Qt light whipping cream
3 Tbsp powdered sugar
1 tsp vanilla extract
10-15 maraschino cherries
2 oz chocolate grated
Cake: Beat egg whites in a large mixing bowl until stiff. Gradually add sugar, vanilla, and rum. Beat egg yolks in one at a time. Sift flour and cocoa together and gradually fold into batter. Pour into two greased 10-inch springforms or 4 greased 9-inch round cake pans. Preheat owen to 400 and bake for 15-25 minutes or until cake tests done. Cool 5 minutes bwfore removing from pans. Cut cake into two layers horizontally if springforms are used.
Filling: Stir cherry pie filling and kirschwasser together. Whip cream in a large mixing bowl, adding powder sugar and vanilla just before stiff peaks form.
To assemble: Place 1 cake layer on cake tray. Spread with 1/2 inch layer of whipped cream mixture. Top with 2nd cake layer. spread with all of all cherry pie filling. Top with 3rd cake layer and againspread whipped cram mixture. Place final layer on cake and spread remaining whipped cream on the topand sides. Decorate cake with maraschino cherries and graded chocolate. Do not make cake too far in advance, as whipped cream does not hold its shape very long.
