BLACK FOREST CHERRY CAKE (Schwarzwalder Kirschtorte)

INGREDIENTS: FILLING:

10 Eggs, separated 1 Tbsp. Cornstarch

2 whole Eggs 2 Tbsps. Water

4 tsps. Water (1 Tbsp. + 1 tsp.) ¼ cup Sugar

2 cups Sugar Dash Salt

1 Tbsp. Vanilla 2 cups Sweet Cherries, pitted

½ tsp. Almond Extract (canned Cherries may be used)

1 cup sifted Flour

½ cup sifted Cocoa

½ Black Cocoa*

SYRUP: CHANTILLY CREAM:

¼ cup Sugar 1 Qt. Heavy Cream

1 cup Cold Water ½ cup Powdered Sugar

1/3 cup Kirsch ¼ cup Kirsch

¼ tsp. Almond Extract

DIRECTIONS:

Prepare 3 (9” round layer pans) by cutting wax paper rounds to fit each pan.
Spray the pans with Baker’s Joy® and line with the paper circles.
Set the oven racks to the 2nds and 4^th positions and turn the oven to 350 degrees.

Place the Egg Whites in a large clean bowl; allow to come to room temperature.
Using an electric mixer fitted with the wire whisk, beat the Egg Yolks with the 2 Whole Eggs and 4 tsps. Water until they are thick and light colored.
Slowly add the Sugar while still beating; once all the Sugar has been beaten in beat in the Vanilla and Almond Extracts.
Exchange the wire whisk for a paddle beater and sift the Flour and Cocoa over the Egg mixture.
Stir in the Flour Mixture at low speed; once all the Flour has been stirred in, beat the Egg Whites until they are stiff.
Using a rubber spatula, fold in the Whites, using an over and under motion. Once all the Whites have been folded in, divide the Batter equally between the 3 pans.
Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
Set on cooling racks and cool for about 10-15 minutes.
Use a straight-edge spatula to loosen the sides of the cakes if necessary and then invert onto the cooling racks.
While the layers are cooling, prepare the Cherry Filling and Chantilly Cream.

SYRUP:

Combine the Sugar, Water and Kirsch in a small saucepan.
Bring to a boil and cook, stirring constantly until all the Sugar is dissolved.
Add the Almond Extract and stir well.

CHERRY FILLING:

Combine the Cornstarch and Water and mix well to combine; set aside.
Combine the Sugar with the Cherries in a 2 qt. saucepan and cook over medium-low heat until the Cherries release their water.
Stir in the Cornstarch mixture and cook over medium-high heat until the mixture thickens.
Remove from the heat and set aside until ready to assemble the Cake.

CHANTILLY CREAM:

Place the Cream in a large mixing bowl and beat with a rotary or electric beater until soft peaks form.
Add the Powdered Sugar and Kirsch and beat until stiff. Refrigerate until ready to use.

ASSEMBLING THE CAKE:

Place one layer, right side up on a platter or cake board.
Spread the cooked Cherries on top and then add a layer of Whipped Cream.
Top with the second layer, right side up. Spread a layer of Whipped Cream on this layer also.
Add the 3^rd layer, right side up.
Place the remaining Whipped Cream in a large pastry bag, fitted with an ST Star Tip. (a large one)
Spread a layer of Whipped Cream on the sides of the Cake.
Pipe Rosettes over the top of the Cake.
Place Cherries (either leftover or Maraschino) in the center of each Rosette that lines the outer edge of the top layer.
If desired, press shaved Chocolate onto the sides of the Cake and sprinkle over the top of the Cake.
Refrigerate until ready to serve. When serving, keep in mind that this is a very rich cake and keep the portions moderate to small.

Yield: 12 Portions

* The Black Cocoa may be replaced with regular Baking Cocoa. The Black Cocoa gives a darker appearance to the Cake, thus enhancing its name – ‘Black Forest Cake’

Note: If using canned Cherries, use the Syrup the Cherries were packed in place of the water and cook them all together at one time with the Cornstarch mixture.