Black Forest Cake:
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Here is the great German classic to serve at those special occasions.
It is not quick and easy, but your guests will rave. Read the
whole recipe before you try this. |
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What you need. |
What you do. |
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One 16 oz. can of sweet black cherries. 1/2 cup brandy. |
Drain cherries into a bowl. Add the brandy. Cut cherries in half
and add to bowl. Cover and refrigerate overnight. |
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1 egg. 1/2 cup milk. 2/3 cups granulated sugar. 3 oz. baker's
chocolate. |
In a sauce pan, beat the egg into the milk. Add the sugar and
the chocolate. Bring to boil, then allow to cool. |
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1/2 cup margarine. 1 cup granulated sugar. 1 tsp vanilla. 2 eggs. |
In a bowl, cream the margarine with the sugar and vanilla. Add
the eggs one at a time and beat in. |
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Preheat oven to 350 deg. |
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1 & 3/4 cups cake flour. 1 tsp. baking soda. 1/2 tsp. salt.
1 cup milk. |
Sift the flour, salt, and soda. Add alternately by thirds with
the milk into the bowl and mix thoroughly. Add the chocolate
mix and mix until blended. |
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Butter or margarine. Flour. |
Turn into two 9 inch round buttered and floured cake pans. Bake
at 350 deg. for 25 to 30 minutes. Use a toothpick to test. The
cake is done when the pick comes out clean. |
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Cool cake for 10 minutes then turn out on cooling racks. |
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Cherry brandy mix from above. 2 tbsp. cornstarch. |
For the filling, place cherry mixture into a sauce pan and heat
to a light boil. Stir in the cornstarch and cook 2 more minutes.
Allow to cool. |
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1 cup margarine. 4 & 1/2 cups powdered sugar. 3 egg yolks. |
Use a mixer with a whip to fluff the margarine. Slowly add half
the sugar while mixing. Beat in the egg yolks one at a time.
Slowly add the remaining sugar and beat until smooth. |
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To assemble the cake, place 1 layer top down on a platter and
spread frosting around side and above the edge to form a 1/2
inch collar. Spread the cooled filling on the bottom layer. Place
the second layer top up on the filling and finish frosting. Chill
cake until ready to serve. |