Schwarzwaelder kirschtorte (black forest cher
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Schwarzwaelder kirschtorte (black forest cher
  German    Cakes  
Last updated 6/12/2012 1:22:25 AM. Recipe ID 55052. Report a problem with this recipe.
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      Title: Schwarzwaelder kirschtorte (black forest cher
 Categories: German, Cakes, Fruits, Desserts, Ethnic
      Yield: 8 Servings
 
MMMMM----------------------------CAKE---------------------------------
      6 lg Eggs
      1 c  Sugar
      1 ts Vanilla Extract
      4 oz Unsweet. Baking Chocolate -
           Melted
      1 c  Flour; Sifted

MMMMM---------------------------SYRUP--------------------------------
    1/4 c  Sugar
    1/3 c  Water
      2 tb Kirsch

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Confectioners' Sugar
    1/3 c  Unsalted butter
      1 lg Egg Yolk
      2 tb Kirsch Liquer

MMMMM--------------------------TOPPING-------------------------------
      2 c  Sour Cherries; Canned, Drain
      2 tb Confectioners' Sugar
      1 c  Heavy cream; whipped
      8 oz Semisweet Chocolate Bar (1)
 
  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 350F
  degree 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 & sprinkle a few on
  the top. Chill.
 




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Recipe ID 55052 (Apr 03, 2005)

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