Schwarzwalder Kirschtorte (Black Forest Cherry Cake)

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Schwarzwalder Kirschtorte (Black Forest Cherry Cake)


Servings: 8
Ingredients:

  • ------------------------------------CAKE------------------------------------
  • 6 ea Eggs; Large
  • 1 c  Sugar
  • 1 t  Vanilla Extract
  • 4 oz Unsweetened BakingChocolate*
  • 1 c  Flour; Sifted
  • -----------------------------------SYRUP-----------------------------------
  • 1/4 c  Sugar
  • 1/3 c  ;Water
  • 2 T  Kirsch
  • ----------------------------------FILLING----------------------------------
  • 1 1/2 c  Confectioners' Sugar
  • 1/3 c  Butter; Unsalted
  • 1 ea Egg Yolk; Large
  • 2 T  Kirsch Liquer
  • ----------------------------------TOPPING----------------------------------
  • 2 c  Sour Cherries; Canned, Drain
  • 2 T  Confectioners' Sugar
  • 1 c  Cream; Heavy, Whipped
  • 8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.

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.





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