| Black Forest Cake
Cake:
3 eggs
5 egg yolks
a pinch of salt
1 teaspoon of vanilla
3/4 cup of sugar
1 cup of sifted cake flour
1/4 cup of cocoa powder
1/2 stick of butter, melted
Frosting:
1 quart of whipping cream
sugar
1 - 2 tablespoons of cornstarch
Kirsch ( an un-aged cherry brandy)
1 can of bing cherries
Cake. Combine the eggs, 5 yolks, salt, vanilla, and sugar in top of double boiler. Whip until mixture reaches 110ºF. Remove from over hot water but continue beating until mixture reaches maximum volume and starts to thin slightly. Fold in flour and cocoa. Fold in melted butter. Pour into 3 greased and floured 8 inch pans. Bake at 350ºF. for 30 minutes.
Frosting: Whip cream with enough sugar to sweeten. Place cherries in pan on stove. Add sugar to sweeten lightly and thicken with cornstarch. Set off to cool. Place first layer on plate. Sprinkle liberally with Kirsch. Pipe a row of cream around outer edge to serve as dam for cherries. Pour cherries and slightly thickened cherry juice on layer. Place 2nd layer on. Sprinkle with Kirsch and spread 1/2 inch layer of whipped cream on. Place 3rd layer on. Sprinkle with Kirsch and spread a thin layer of cream on top and all around sides.
|
|
|
