The Schwarzwalder Kirschtorte…
….This is one of the best layered cakes in the world !!!!
SCHWARZWALDER KIRSCHTORTE
(Black Forest Cherry Cake)
1 Box Duncan Hines Butter Recipe Chocolate Cake Mix
½ cup finely ground almonds
1 tsp Almond Flavoring
Spring Form – 9-10 inches – greased and dusted with flouer.
Follow directions on box for cake.
When directions are completed and batter is well mixed add the finely ground Almonds.
Mix well, but gently.
Pour into prepared Spring Form and bake at 350 F for about 40 min. or
until cake tester comes out clean.
OR…….bake as muffins…….large or small…….for Individual little cakes.
FILLING:
3 cups of whipped heavy cream – use Baker’s Heavy Cream
2 large cans of sweet cherries in heavy syrup
Kirschwasser (cherry brandy)
Cherry preserves – thinned with Kirschwasser
Vanilla
Maraschino Cherries for decoration – and chocolate curls – optional
Marinate cherries in Kirschwasser for about 15-30 min.
ASSEMBLE:
Cut cake into 3 layers and place bottom layer onto a cake platter.
Cover this bottom layer with the cherry preserves and Kirschwasser.
Place marinated cherries on top of the preserves.
With a spatula distribute a thin layer whipped cream over the cherries.
Place the second (middle) layer on top of the whipped cream.
Sprinkle the layer with Kirschwasser.
Again cover this layer with a layer of whipped cream.
Sprinkle the last layer with Kirschwasser on the cut side and transfer to the cake
Cover the cake with whipped cream and decorate with chocolate curls and
with Fresh and/or Maraschino cherries.
Cake can be made/filled one day ahead and refrigerated.
It is best to bake the cake 1 or 2 days ahead and filled/assembled one day before the party.
It needs to be refrigerated 2 to 4 hours before serving.
Note from Gail….
Maria,
Just wanted you to know I made the Schwarzwalder Kirsche Torte you distributed a few weeks ago and it was a big hit. I followed the recipe exactly, except the first cake I made was not high enough to cut into thirds. So, I made a second one and used three halves. Took it to a dinner party where everybody loved it. The last half I made for us with my left over cherries and RediWhip—also delicious! Good recipe! Thanks!
Hi Gail .….I am so happy that you made that Schwarzwalder Kirsch Torte….it is a most delicious cake…and I am very happy that you find the recipe easy to follow….yes, about the 3rd layer….I usually have to bake a second cake as well…..I need to add this to the recipe…not everyone is as quick in thinking and experienced in baking to turn around a quickly bake another cake…I am so pleased that you did ….
Thank you for your comment….I so appreciate you letting me know how successful your were in baking this cake…
Love and hugs…
Maria
PS….Hope you will not mind that I will put your comment to the post on my blog….it is one of the most excellent comments I have ever received…..and I would like to share it with my other readers….
Thank you again!
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Maja’s Viennese Kitchen
Maria Reisz Springer
http://www.majaskitchen.com
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