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LOCATION: Recipes >> German >> Blackforest Cake 03

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BLACK FOREST CHERRY CAKE (SCHWARZWALDER KIRSCHTORTE) - Germany

2 cups cake flour
2 tsp. baking powder
6 eggs
2 cups sugar
4 tsp. lemon juice
3/4 cup hot milk

1 can tart red cherries
2 tablespoons cornstarch or arrowroot
8 - 10 drops red food coloring

1 bar German sweet chocolate
1 cup heavy cream, whipped

3 tblsp. Kirschwasser (liqueur)
pinch salt
2 cups heavy cream, whipped

Sift flour and baking powder together three times. Beat eggs until
light and thickened (10 minutes). Gradually add sugar to eggs,
beating constantly. Add lemon juice. Fold in flour a little at
a time. Add hot milk, mixing quickly until batter is smooth.
Lightly grease and flour three 9 inch round cake pans. Fill evenly
with batter. Bake 25 minutes in preheated oven of 350 degrees.
Remove from oven and invert pans until cake is cool.

Slice each layer into two layers - six layers in all. Combine
cherries, cornstarch and food coloring, and cook in saucepan,
stirring constantly over medium heat until smooth, thick, and
clear. Remove from heat and cool. Melt chocolate over hot water,
let stand until lukewarm. Whip one cup heavy cream and fold into
chocolate. Chill 15-20 minutes.

Add salt to remaining cream as you beat. When cream is in peaks,
fold in Kirschwasser. Place first layer of cake on plate, spread
with 1/2 chocolate filling, add second layer of cake, spread with
scant cup of Kirschcreme filling, add third layer, spread with
rest of chocolate filling, add fourth layer, spread with scant cup
of Kirschcreme, add fifth layer. Spread with cherry filling, add
sixth layer, cover top and sides of cake with remaining Kirschcreme.

Serves 8 - 10

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