Recipe#11365

Title: Blackforest Cake 18

From: Annemarie Edgell edelweis@ucsinet.com 
 Newsgroups: rec.food.recipes 
 Subject: Black Forest Cake-Schwarzwaelder Torte 
 Date: 8 Apr 1999 07:03:19 -0600 
 Message-ID: <37099290.8277915E@ucsinet.com> 

(Schwarzwdlder Kirschtorte)
 150 gr butter
 130 gr sugar
 1 tsp vanilla extract
 6 eggs
 115 gr ground almonds
 150 gr chocolate, finely grated (try to find semi-sweet German chocolate)
 75 gr flour
 75 gr cornstarch or potato flour
 3 tsp baking powder
 12 Tbsp cherry brandy
 200 gr cherry preserves
 1 can cherries
 1 1/2 pint whipping cream
 1 tsp vanilla extract
 1 Tbsp chocolate, grated
 Cream butter, slowly add sugar, vanilla extract and eggs, one at
 a time, mixing well.  Add grated almonds and chocolate, mix well.
 Mix flour, cornstarch, potato flour and baking powder and sift over
 above mixture. Carefully stir the whole thing together. In a
 springform, greased only on the  bottom (or use three separate cake
 forms) bake at 350-375F.  (The German recipe calls for moderate
 heat setting.) If baking in a spring form, cut into three slices
 after letting it cool off.  Whip cream with a Tbsp. of cherry brandy
 and vanilla sugar (I add a whipping cream stabilizer, it'll hold
 better).  Use the remaining cherry brandy to drizzle over the three
 cakes, spread cherry preserves, arrange less than 1/2 of cherries
 (but save a few for garnishing the top of cake) and spread whipping
 cream on two cakes.  Then put the cake together by carefully stacking
 the layers. On top of the third and final layer and all around the
 side of cake spread whipping cream. Sprinkle with grated chocolate
 and garnish with cherries.