Black Forest Cherry Cake #2
INGREDIENTS:
1 3/4 c All purpose flour
1 ts Baking powder
1/2 ts Salt
2 oz Semisweet chocolate
1 Stick butter
3/4 c Granulated sugar
4 Eggs
1 ts Almond extract
1 3/4 c All purpose flour
1 ts Baking powder
1/2 ts Salt
2 oz Semisweet chocolate
1 Stick butter
3/4 c Granulated sugar
4 Eggs
1 ts Almond extract
---FILLING & TOPPING---
2 c Whipping cream 2/3 c Confectioners sugar 1/3 c Kirsch 1 cn (16-oz) pitted red tart -cherries drained (reserve -liquid) 12 Maraschino cherries w/stems Chocolate curls
FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing bowl, beat cream until stiff. Gradually add confectioners' sugar. Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream and add 1/3 of the drained cherries. Place a second layer on top and repeat. Then a third. Top the cake with a fourth layer. Spread 2/3 of the remaining whipped cream on the top and sides of the cake. Place last amount of whipped cream in a pastry bag and pipe rosettes of whipped cream around the top edge. Top rosettes with stemmed cherries and garnish top center and sides with chocolate curls (made by shaving a chocolate bar with a vegetable peeler).
/CAKES
2 c Whipping cream 2/3 c Confectioners sugar 1/3 c Kirsch 1 cn (16-oz) pitted red tart -cherries drained (reserve -liquid) 12 Maraschino cherries w/stems Chocolate curls
FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing bowl, beat cream until stiff. Gradually add confectioners' sugar. Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream and add 1/3 of the drained cherries. Place a second layer on top and repeat. Then a third. Top the cake with a fourth layer. Spread 2/3 of the remaining whipped cream on the top and sides of the cake. Place last amount of whipped cream in a pastry bag and pipe rosettes of whipped cream around the top edge. Top rosettes with stemmed cherries and garnish top center and sides with chocolate curls (made by shaving a chocolate bar with a vegetable peeler).
/CAKES