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Brigitte Sealing's Black Forest Cake

Author/Submitted by: Typed for you by; Linda Fields, Cyberealm BBS Watertown, NY 1992 315-785-8098 or 3155-786-1120
Servings: 10
Categories: Alcohol / Cakes / Cherries / Chocolate / Desserts

Ingredients:

---PASTRY BOTTOM---
4 1/2  ounces  flour
1  tablespoon  cocoa
1  teaspoon  baking powder
2  tablespoons  sugar
1    egg white
1/2  teaspoon  vanilla
1 3/4  ounces  margarine, cold

---SPONGE MIXTURE---
4    egg yolks
2  tablespoons  warm water
3 1/2  ounces  sugar
3  drops  almond extract
1  pinch  cinnamon
3    egg whites
2 1/2  ounces  flour
1  tablespoon  cocoa
3  tablespoons  cornstarch
1/2  teaspoon  baking powder

---FILLING AND TOPPING---
1  jar  cherries in juice, dark, pitted
2 1/2  ounces  sugar, up to 3 1/2 oz.
4  tablespoons  cornstarch
2  tablespoons  cherry brandy
2  teaspoons  unflavored gelatin
3  tablespoons  water
3/4  pint  cream
1/2  teaspoon  vanilla
1  tablespoon  powdered sugar
1  ounce  chocolate, grated

Directions:
1. For the pastry bottom: Mix together flour, cocoa, and baking powder. Make a hole in the middle and pour in sugar, egg white, and vanilla. Mix until it is a thick paste. Cut the margarine in little blocks, and put them in the middle and over with a little flour and knead it all quickly with hands into a smooth, firm paste. If it is sticky, put it in the refrigerator for a short time. Grease the base of a 10" round cakepan, roll out the pastry to fit. Preheat oven for 5 minutes on VERY HOT (425F) and then reduce heat to 350F and bake for 20 minutes.

2. For the Sponge Cake Mixture: Whisk the egg yolks with the water until frothy, then add 2/3 of the sugar, a little at a time, and continue whisking until the mixture is creamy and thick. Add almond extract and the cinnamon. Whisk the egg whites in a separate bowl until stiff peaks form and gradually whisk in the rest of the sugar. Pour the egg white mixture over the egg yolk mixture. Mix the flour, cocoa, cornstarch, and baking powder. Sift over the egg white mixture. Fold all together very gently (DO NOT STIR OR BEAT). Line a round cakepan bottom, the same size as the pastry, with wax paper. Fill with the sponge mixture and bake immediately in a moderate oven (350F) for 30-35 minutes.

3. For the Filling and Topping: Pour the cherries through a sieve, and collect the juice. Measure juice off to 1/2 pint, and if necessary fill up with water to make 1/2 pint, and blend 4 tablespoons of the juice with the cornstarch. Bring the rest of the juice to a boil, and remove from heat. Stir in the prepared cornstarch, return to heat, and boil up briefly. Mix in the cherries and put aside to cool. When cold, sweeten to taste with the sugar and the cherry brandy. Blend the gelatin with water and set aside for 10 minutes to swell. Stir over low heat until gelatin is almost completely dissolved, then cool. Whip the cream until almost thick, then add the lukewarm gelatin mixture, vanilla, and powdered sugar, continue whisking until it is quite stiff.

4. Spread 1/2 of the cherry mix and 1/2 of the cream over the pastry layer base. Cut the sponge through once horizontally and lay one half on the pastry base. Press well. Cover with the rest of the cherry filling and 1/2 of the remaining cream. Cover this with the other half of the sponge cake and pile the rest of the whipped cream on top. Sprinkle with the grated chocolate. Cool well before cutting.


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