![]() Sprinkle over a little grated chocolate, then garnish with the whole stemmed cherries. Arrange the stemmed and pitted cherries over the cream, then spoon over a layer of cherry compote. Place the bottom half on a cake stand and spread over half the whipped cream. Drizzle each half with the kirsch syrup from the cherries to moisten. Using a long, sharp knife, halve the cake horizontally.Meanwhile, whisk the cream and icing sugar into soft peaks.Tip the cherries and kirsch syrup into a bowl and leave to cool completely. Simmer until the cherries are just soft, giving them an occasional stir. Put all the cherries, the sugar and kirsch in a saucepan and bring to a simmer. Remove the stems and pit three-quarters of the cherries, leaving the stems on the remaining cherries to garnish.Cool for 5 minutes and then turn out on to a wire rack. Bake for 40-50 minutes until a skewer inserted into the middle of the cake emerges clean.Spread the combined batter over the base of the prepared tin and level with a spatula. In several batches, fold the sifted flour mixture and the beaten egg whites alternately into the butter mixture.Beat in the yolks one at a time, then fold the espresso through, followed by the melted chocolate. Beat the butter and sugar in another mixing bowl until pale and light. In a large grease-free bowl, whisk the egg whites to firm peaks using an electric beater.Sieve the flour, baking powder and cocoa powder together and set aside. Butter, line and butter again the base and sides of a 23cm cake tin. See all weight loss and exercise features.Child development stages: Ages 0-16 years.See all conception & fertility features.Fines for taking children out of school.Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate.Add top cake layer spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge.Invert one cake layer onto serving plate spread with glazed cherries top with 1 cup whipped cream.Beat heavy cream with confectioners’ sugar until stiff.Using a skewer, make several holes in each cake layer drizzle syrup over layers.In a small saucepan, stir granulated sugar and ½ cup water over medium heat to dissolve sugar.Place pans on wire rack and cool 5 minutes remove from pans and cool completely.Bake 15 minutes or until surface springs back when pressed with finger. Fold in butter, in fourths, until just combined. Sift sifted flour with cocoa fold into egg mixture in fourths, using a wire whisk or rubber spatula.Add 1 cup granulated sugar gradually, beating well after each addition. In large bowl of electric mixer, beat eggs at high speed until light.Prepare three 8-inch-diameter layer-cake pans by greasing and flouring.Let cool add cherries and stir well to mix. ![]() Bring to a boil, stirring constantly simmer 5 minutes until thickened. In small saucepan, mix cornstarch with cherry juice. Combine cherries with kirsch let stand 1 hour.Loosely grate remainder of chocolate bar and refrigerate until ready to garnish. Using a vegetable parer, scrape across chocolate to make curls refrigerate until needed.Cook time doesn’t include standing time for the glazed cherries." My step-son thinks this would be great with the glazed cherries doubled and placed on top of both of the bottom two layers instead of just the one. It is a light and airy sponge cake with just a hint of cherry brandy (kirsch). It is a bit of work but so fun to put together and so delicious. He recently flew back into town for the weekend and I made it for his birthday. I first made this for my step-son’s high school German class’ Oktoberfest potluck. It is so spectacular that you should skip dinner and just invite guests over for coffee and dessert!” I couldn’t agree more. The cake is frosted with more whipped cream and garnished with shaved chocolate and chocolate curls. Three layers of cake are drizzled with a cherry-brandy syrup and then filled with brandied cherries and whipped cream. The intro says, “One taste of this fabulous dessert and you’ll understand why it is the most famous dessert of the Black Forest region of Germany. "A German cherry cake based on a recipe from McCall’s Cooking School, page #41 under Cakes, Cookies.
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