The Beauty Of Holiday Season Cookbook With Recipes And Step-by-Step Instructionshomesite mapcontact us
Happy Holidays!


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Christmas and fresh baked goods are synonymous. Enjoy preparing for the holiday season with our easy to follow instructions. We prepared ingredient list, cook's tips and easy recipe variations. Step-by-step instructions are written in easy to understand language so there's never any question about what to do next.

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

Preparation Method:
  • 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.
NOTE: To make chocolate curls shave thin slices from a square of chocolate with a vegetable parer.
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