GERMAN SCHWARZWALDER KIRSCH
By
Candy Beard
@Candisemirandis
1
Ingredients
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6eggs
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1 csugar
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1 tspvanilla
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4chocolate, unsweetened squares
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1 csifted cake flour
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SYRUP
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1/3 csugar
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1/3 cwater
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2 Tbspcherry kirsch (liquer)
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FILLING
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1 1/2 cpowdered sugar
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1/3 creal butter
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1egg yolk
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2 Tbspkirsch
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TOPPING
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2 cdrained, sour cherries
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2 Tbsppowdered sugar
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1 cheavy cream, whipped
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18 oz. semi sweet chocolate bar shaved
How to Make GERMAN SCHWARZWALDER KIRSCH
- Beat eggs, sugar and vanilla together until thick and fluffy, about 10 minutes.
Alternately fold chocolate and flour into the egg mixture ending with flour.
Pour the batter into 3 (8inch) round cake pans that have been well greased.
Bake in a preheated 350 degree oven for 10 to 15 minutes.
Cool cakes in pan for 5 minutes: turn out onto racks to cool completely - Make syrup by mixing sugar and water, boiling for 5 minutes. When syrup has cooled, stir in Kirsch. Prick the cake layers and pour syrup over all 3 layers.
- To make buttercream filling: beat together sugar and butter until well blendd.
Add egg yolk: beat until light and fluffy, fold in Kirsch - To assemble Cake: Place 1 layer on cake plate. Spread with the buttercream filling.
Using 3/4 cup of drained cherries which you have patted dry, drop cherries evenly over cream.
Place second layer on cake, repeat.
Place third layer on top. - Fold 2 Tablespoons of powdered sugar into the whipped cream.
Cover sides and top of cake with whipped cream. Decorate top of cake with remaining 1/2 cup of cherries.
Top cake with the shaved chocolate.
Chill until serving time.
Makes 8 to 10 servings.
Very rich!