Recipe#11350

Title: Blackforest Cake 03

Newsgroups: rec.food.recipes 
 From: Lisa Burnham lburnham@golden.ncw.net 
 Subject: COLLECTION: Black Forest Cake 
 Message-ID: <2ukqsg$aor@golden.ncw.net> 
 Date: Fri, 1 Jul 1994 02:59:23 GMT 
 Organization: North Central Washington Network 

BLACK FOREST CHERRY CAKE (SCHWARZWALDER KIRSCHTORTE) - Germany
 2 cups cake flour
 2 tsp. baking powder
 6 eggs
 2 cups sugar
 4 tsp. lemon juice
 3/4 cup hot milk
 1 can tart red cherries
 2 tblsp. cornstarch
 8 - 10 drops red food coloring
 1 bar German sweet chocolate
 1 cup heavy cream, whipped
 3 tblsp. Kirschwasser (liqueur)
 pinch of salt
 2 cups heavy cream, whipped
 Sift flour and baking powder together three times.  Beat eggs until
 light and thickened (10 minutes).  Gradually add sugar to eggs,
 beating constantly.  Add lemon juice.  Fold in flour a little at
 a time.  Add hot milk, mixing quickly until batter is smooth.
 Lightly grease and flour three 9 inch round cake pans.  Fill evenly
 with batter.  Bake 25 minutes in preheated oven of 350 degrees.
 Remove from oven and invert pans until cake is cool.
 Slice each layer into two layers - six layers in all.  Combine
 cherries, cornstarch and food coloring, and cook in saucepan,
 stirring  constantly over medium heat until smooth, thick, and
 clear.  Remove from heat and cool.  Melt chocolate over hot water,
 let stand until lukewarm.  Whip one cup heavy cream and fold into
 chocolate.  Chill 15-20 minutes.
 Add salt to remaining cream as you beat.  When cream is in peaks,
 fold in Kirschwasser.  Place first layer of cake on plate, spread
 with 1/2 chocolate filling, add  second layer of cake, spread with
 scant cup of Kirschcreme filling,  add third layer, spread with
 rest of chocolate filling, add fourth layer, spread with scant cup
 of Kirschcreme, add fifth layer.  Spread with cherry filling, add
 sixth layer, cover top and sides of cake with remaining Kirschcreme.
 Serves 8 - 10