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Black Forest Cake
(Schwarzwdlder Kirschtorte)

150 gr butter
130 gr sugar
1 tsp vanilla extract
6 eggs
115 gr ground almonds
150 gr chocolate, finely grated (try to find semi-sweet German chocolate)
75 gr flour
75 gr cornstarch or potato flour
3 tsp baking powder

12 Tbsp cherry brandy
200 gr cherry preserves
1 can cherries
1 1/2 pint whipping cream
1 tsp vanilla extract
1 Tbsp chocolate, grated

Cream butter, slowly add sugar, vanilla extract and eggs, one at
a time, mixing well. Add grated almonds and chocolate, mix well.
Mix flour, cornstarch, potato flour and baking powder and sift over
above mixture. Carefully stir the whole thing together. In a
springform, greased only on the bottom (or use three separate cake
forms) bake at 350-375F. (The German recipe calls for moderate
heat setting.) If baking in a spring form, cut into three slices
after letting it cool off. Whip cream with a Tbsp. of cherry brandy
and vanilla sugar (I add a whipping cream stabilizer, it'll hold
better). Use the remaining cherry brandy to drizzle over the three
cakes, spread cherry preserves, arrange less than 1/2 of cherries
(but save a few for garnishing the top of cake) and spread whipping
cream on two cakes. Then put the cake together by carefully stacking
the layers. On top of the third and final layer and all around the
side of cake spread whipping cream. Sprinkle with grated chocolate
and garnish with cherries.


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