![]() Cover this with the last layer of sponge cake and cover the top and sides with cream. Top this with the second layer of cake and douse it in some Kirschwasser before adding another layer of cream. 1 cup (85g) Dutch-process cocoa 2 cups (240g) King Arthur Unbleached Cake Flour 2 cups (397g) granulated sugar 1/2 cup (72g) buttermilk powder 2 tablespoons. ![]() Spread the the bottom thick layer of sponge cake with the cherry filling and then cover that with some of the cream. Preheat the oven to 350☏ Line the bottom of three 9 inch round cake pans with parchment. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight. Flavor with a schnapps glass of Kirschwasser. Pit most of the cherries leaving about 10 for decoration on top of the cake. Simmer gently for some minutes.ĭissolve seven leaves of gelatine in some water and whip this with 80g sugar and the cream. Then make the cherry filling by putting the sour cherries, a quarter liter of cherry juice, 150 grams of sugar and 55 grams of cornstarch into a pan and bringing it to the boil. When the cake is baked and cooled, cut it horizontally into one thick bottom layer and two thinner layers. Pour the mixture into a lined cake tin and bake at 180 degrees Celsius for 20 minutes. Fold in the egg yolks carefully.Ĭombine the flour, cornstarch and cocoa powder and mix with the egg mass. Separate the eggs, add the salt and sugar to the whites and whisk them till they are stiff. One schnapps glass full of the high-percentage cherry brandy known as Kirschwasser.įirst make the chocolate sponge cake base:. ![]() To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video
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