Recipe#11360

Title: Blackforest Cake 13

rec.food.recipes archive

1 cup flour
 1 tsp baking powder
 1/4 cup sugar
 1 tsp vanilla extract
 1 egg yolk
 5 tbsp butter/margarine 
 2 tbsp warm water
 4 eggs (separated)
 1/2 cup sugar
 1/4 tsp almond extract
 1 tsp vanilla extract 
 1/4 tsp cinnamon
 2/3 cup flour
 4 tbsp corstarch
 1/2 tsp baking powder 
 3 tbsp cocoa
 1 1/2 cans tart pitted cherries (24 oz) 
 1/2 cup sugar 
 3 tbsp cornstarch
 4 tbsp kirschwasser
 3 tbsp sugar
 5 tbsp water
 4 tbsp kirschwasser
 2 envelopes unflavored gelatine
 3 1/2 cups whipping cream 
 1 1/3 cups powdered sugar
 1 oz dark chocolate (grated)
 Pour flour on counter top and sprinkle sugar and baking powder over
 it. Make a well and drop in the egg yolk and vanilla extract, slice
 butter/margarine over it, and knead to a smooth dough. Roll out to
 a 10" round on a greased and floured cookie sheet. Prick with a
 fork and bake in a preheated oven at 400 for 10 minutes. Set aside
 to cool.
 Beat egg yolks with warm water, almond extract, vanilla extract,
 cinnamon and sugar (keep 2 tbsp for the egg whites) until creamy
 (about 5 minutes). Set aside. Beat egg whites with the 2 tbsp sugar
 until stiff, sprinkle with flour, cornstarch, baking powder and
 cocoa. Pour egg yolk mixture over it and fold into egg whites. Pour
 into greased and floured (10" x 3") springform pan and bake in
 preheated oven at 375 for 25 minutes. Take out of the oven and
 immediately turn over on a platter to cool.
 Drain cherries, reserving the juice. Set aside 12 cherries for
 decorations. Measure 1 cup and 2 tbsp juice (add water if not
 enough) into a saucepan and add sugar.  Make a paste with cornstarch
 and 4 tbsp juice (taken from the saucepan). Bring the juice in the
 saucepan to a boil, stir in paste. Bring to a boil again, stirring
 constantly until thickened. Take off the heat, stir in cherries
 and kirschwasser. Set aside to cool.
 Bring sugar and water to a boil. Cook for 5 minutes. Take off heat
 and stir in kirschwasser. Place light cake on platter and drizzle
 3 tbsp of kirschwasser mixture. Cut cooled dark cake into 3 even
 layers and drizzle 3 tbsp of kirschwasser mixture over each of them
 and set aside.  Place 2 1/2 tbsp cold water in a small saucepan,
 sprinkle 1 envelope of gelatine over it. Using a double boiler stir
 mixture over hot water until gelatine is dissolved, cool slightly.
 Beat 1 1/2 cups whipping cream with 2/3 cups powdered sugar until
 fairly stiff, add gelatine slowly, beating until stiff. Place light
 cake on a platter. Cover with one layer of the dark cake and spread
 half of the cherry mixture over it. Cover it with half of the
 whipped cream and place the second layer on top.  Cover it with
 the rest of the cherry mixture and the whipped cream. Place the
 last cake layer on top and refrigerate for 1 hour.
 Place 2 1/2 tbsp cold water in a saucepan, sprinkle one envelope
 of gelatine over it. Stir mixture over hot water in double boiler
 until the gelatine is dissolved, cool slightly. Beat 2 cups whipping
 cream with 1 cup powdered sugar until fairly stiff. Add gelatine
 slowly, beating until stiff. Spread over sides and top of cake.
 With a cake decorator decorate the top, place the 12 cherries on
 it and sprinkle top and sides with grated chocolate.
 Makes one 10 inch cake.