Black Forest Cherry Cake Schwartzwalder Kirschtorte Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
• Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
• Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
• In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
• Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
• Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
• Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
• Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

Steps:

• Preheat the oven to 375 degrees F.
• Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
• Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
• Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
• In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
• Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
• Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
• Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
• Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

Steps:

• Step 1:.
• Pour flour on work surface and sprinkle sugar and baking powder on top. Make a well and drop the vanilla extract and egg yolk. Slice butter thinly, add to the well, kneading into a smooth dough. Roll out to a 10" round and turn onto a greased and floured baking sheet. Prick with a fork and bake in a pre-heated oven at 400 for 10 minutes. Set aside to cool.
• Step 2:
• Beat egg yolks with warm water, almond and vanilla extracts, cinnamon, and sugar (keeping 2 tablespoons back for the egg whites) until creamy (about 5 minutes). Set aside. Beat egg whites with the 2 tablespoons of sugar until stiff. Sprinkle with the flour, cornstarch, baking powder, and cocoa until well mixed. Pour egg yolk mixture over it and fold into egg whites. Pour into a greased and floured springform pan (10x3). Bake at 375 for 25 minutes. Remove from oven and immediately invert onto a platter to cool.
• Step 3:
• Drain cherries, reserving the juice. Set aside 12 cherries for decorations. Measure 1 cup and 2 tablespoons of the juice (adding water if not enough) into a sauce pan and add sugar. Make a paste with the corn starch and 4 tablespoons of the cherry juice (taken from sauce pan). . Bring the juice in pan to a boil, stir in paste. Return to a boil, stirring constantly until thickened. Remove from the heat, stir in the cherries and Kirschwasser. Set aside to cool.
• Step 4:.
• Bring sugar and water to a boil. Cook for 5 minutes. Remove from heat and stir in Kirschwasser. Place light cake on platter and drizzle with 3 tablespoons of Kirschwasser mixture. Cut cooled dark cake into 3 even layers, drizzle each with 3 tablespoons of Kirschwasser mixture and set aside. Place 2 1/2 tablespoons cold water into seperate suace pan, adding 1 envelope of gelatin. Heat just until gelatin is dissolved (can use double boiler), cool slightly. Beat in 1 1/2 cups of whipping cream with 2/3 cups of powdered sugar until fairly stiff. Sprinkle with gelatin water slowly, beating until stiff.
• Assembly:
• Place light cake on serving platter. Cover with one layer of dark cake, spread 1/2 of the cherry mixture over it. Cover it with 1/2 of the whipped cream. Place second layer of cake on top. Cover with the remaining cherry mixture and whipped cream. Place last layer of cake on top and refrigerate for 1 hour.
• Place 2 1/2 tablespoons cold water into a saucepan; add the second envelope of gelatin. Stir mixture just until gelatin is dissolved, cool slightly. Beat 2 cups of whipping cream with 1 cup powdered sugar until fairly stiff. Add gelatin slowly, beaiting until stiff. Spread over top and sides of cake. Pipe rosettes or nests on top and place reserved cherries in each. Sprinkle top and sides with grated chocolate.