| Cuisine: German | Type: Dessert | Serves: |
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Source:
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Combination of 2 recipes |
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Ingredients:
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CAKE: 6 large eggs, room temperature 1 cup granulated sugar 1 tsp. vanilla extract 1/2 cup sifted all-purpose flour 1/2 cup unsweetened cocoa 2/3 cup unsalted butter, melted SYRUP: 1/3 cup granulated sugar 1/2 cup water 3 tbs. kirsch GLAZED CHERRIES: 1 cup canned, pitted cherries, drained; reserving juice 2 tbs. kirsch 1 tbs. cornstarch Reserved cherry juice FILLING: 3 cups heavy cream 1/2 cup confectioners' sugar Semi-Sweet Chocolate for decoration of cake |
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Instructions:
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To make the glazed cherries: 1. In a small bowl, combine cherries and kirsch; let stand about 1 hour. Meanwhile in a small saucepan, combine cornstarch and cherry juice; stir to dissolve cornstarch. Bring to boiling, stirring; reduce heat and simmer 5 minutes, or until thickened and translucent. Let cool completely. Add cherries in kirsch to cooled cornstarch mixture; mix well. CAKE DIRECTIONS: 1. Grease well and flour three 8 x 1-1/2 inch layer cake pans. 9-inch pans can also be used. Preheat oven to 350°F. In a large bowl with electric mixer at high speed, beat eggs until light and fluffy. Gradually beat in 1 cup granulated sugar; continue beating until very thick—about 10 minutes. Add vanilla. 2. Sift flour with cocoa; then fold into egg mixture in fourths, using a wire whisk or rubber spatula. Also fold in butter in fourths, just until combined. Gently turn into prepared pans. Bake 15 minutes, or until surface springs back when gently pressed with finger. Let layers cool in pans on wire rack for 5 minutes, then loosen edges with metal spatula. Turn out on wire rack to cool completely. 3. Meanwhile, make syrup. In a small saucepan, combine sugar with water. Bring to boiling; boil uncovered 5 minutes. Set aside to cool; add kirsch. Also make Glazed Cherries; recipe above. To Assemble: 1. Place cake layers on cookie sheets with foil underneath. Make several holes in each layer with a toothpick or other sharp object; spoon syrup over layers. Make filling; beat cream with confectioners' sugar until stiff. Invert one cake layer onto cake plate. Spread half of the glazed cherries over layer, then spread with 1 cup whipped cream. Place second layer on top; spread with rest of glazed cherries, then 1 cup of whipped cream. Place third layer on top. Spread top and side with remaining whipped cream. Refrigerate. Loosley grate chocolate and make some chocolate curls. Press grated chocolate onto sides and top of cake. Garnish with chocolate curls on top. |
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Related recipes:
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2001-03-10