BLACK FOREST CAKE

2 cups (500 mL) all-purpose flour
1/2 cup unsweetened cocoa
2 tsp. baking powder
1/4 tsp. salt
6 eggs
2 cups (500 mL) sugar
1/3 cup (75 mL) skim milk
1 tsp. vanilla extract
3 cups (750 mL) whipping cream
3 Tbsp. kirsch
2 cups maraschino or red glace cherries 
2 cups chocolate crumbs and curls
16 maraschino cherries with stems

• Mix and sift together: flour, cocoa, baking powder and salt; set aside.
• Grease and flour two 9-inch (23 cm) molds.
• Separate eggs, then place whites in one large bowl and yolks in other large bowl.
• Preheat oven to 350 F (180 C).
• Beat egg whites with an electric mixer at high speed until foamy. Beat in 1/2 cup of sugar, 1 tbsp. at a time until meringue forms soft peaks.
• Beat egg yolks until thick, then beat in 1-1/2 remaining sugar and vanilla extract.
• Beat 1/3 cup skim milk into egg yolks mixture.
• Add sifted dry mixture all at once, then fold in. Using a rubber scraper or mixer (at very slow speed), turn batter over and over gently until flour is blended in completely.
• Using a rubber scraper add egg-yolks mixture to meringue; working with a light touch to keep the mixture fluffy.
• Pour mixture into prepared molds.
• Bake cakes 20 to 25 minutes or until toothpick comes out clean when inserted.
• Place on wire rack and cool for 5 minutes.
• Turn cake onto rack and cool completely.
• Level the top of each cake and place on working table.
• Slice each cake to obtain a total of 3 layers.
• Chop 2 cups of maraschino cherries.
• Whip the cream and flavor with kirsch; set aside.
• Place one layer on cardboard or some other cake plate.
• Cover with whipped cream and garnish with chopped cherries.
• Repeat procedure for each layer.
• Cover the exterior and the sides of the cake with whipped cream.
• Sprinkle the top and sides with chocolate crumbs.
• Fill pastry bag with whipped cream and decorate cake with 16 rosebuds.
• Place a cherries with steams on each rosebud.
• Refrigerate at least 2 hours before serving.