Schwarzwalder Kirschtorte Black Forest Cherry Cake

Recipe Ingredients

1/2 lb	227g / 8oz	Dark sweet cherries - pitted
8 tablespoons	120ml	Kirschwasser*
1/2 cup	31g / 1.1oz	Cake flour-- sifted
1/2 cup	55g / 1.9oz	Cocoa - sifted
6		Eggs - separated
1 1/2 cups	297g / 10oz	Sugar
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cream of tartar
2 1/2 tablespoons	37ml	Clarified butter
		Cocoa and butter for pan
2 cups	474ml	Heavy cream
1/2 cup	99g / 3.5oz	Powdered sugar
		Semisweet chocolate curls

Recipe Instructions

* cherry liqueur

Combine cherries and 2 tablespoons of the Kirschwasser in small saucepan and let stand while preparing cake. Sift together flour and cocoa. Beat egg yolks in small bowl with electric mixer on high speed until very thick and lemon-colored, about 5 minutes. Add 1/2 cup of the granulated sugar, vanilla and salt. Beat until sugar is dissolved and mixture forms a ribbon when beater is lifted 2 to 3 minutes. Wash and dry beaters thoroughly. Beat egg whites and cream of tartar in large mixer bowl at high speed until foamy, gradually beat in 1/2 cup granulated sugar.

Beat until stiff peaks form and sugar is dissolved. Gently fold dry mixture into yolk mixture. Fold 2 large spoonfuls of egg whites into yolk mixture. Pour yolk mixture over remaining whites and gently fold together until blended. Gently fold in butter, 2 tablespoons at a time. Divide batter evenly between 2 buttered, cocoa-dusted, 8-inch round cake pans. Bake in preheated 350F. oven until center of cake springs back when lightly touched, 25 to 30 minutes.

Cool cakes 5 minutes, carefully remove from pans and cool on wire racks. Add 2 tablespoons water to cherries in saucepan. Heat to simmering over medium-low heat. Reduce heat to low and simmer until cherries are tender, about 5 minutes. Drain reserving liquid. Heat 2 tablespoons of liquid and remaining 1/2 cup granulated sugar to simmering in small saucepan over medium-low heat. Simmer until syrupy, about 3 minutes. Remove from heat and stir in 4 tablespoons Kirschwasser.

Cut cake layers in half horizontally to make 4 thin layers. Drizzle syrup mixture evenly over cut sides of each layer, spreading with spatula to cover evenly. Whip cream in medium bowl at high speed until soft peaks form, then add powdered sugar and remaining 3 tablespoons Kirschwasser. Continue beating until stiff peaks are formed. Place 1 cake layer, cut side up, on serving plate. Spread with 3/4 cup whipped cream. Top with second cake layer, cut side down, spread with 3/4 cup whipped cream.

Reserve 6 cherries for garnish and arrange remaining cherries over whipped cream on cake layers. Top with third cake layer, cut side up, spread with 3/4 cup whipped cream. Top with final cake layer, cut side down. Frost top and sides of cake with remaining whipped cream.

Garnish with reserved cherries and chocolate curls. Refrigerate until serving.

Source:
Scandia Restaurant -- Hollywood

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