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 glaze cherries
2 cups
chocolate crumbs and curls
16
maraschino
cherries with stems
TIP: For best taste
refrigerate cake at least 2 hours before serving.
NOTE: To make chocolate
curls shave thin slices from a square of chocolate with a vegetable parer.
Kaiser
Bakeware Noblesse
9-Inch
Nonstick
Springform
Pan
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-
Mix and sift together: flour,
cocoa, baking powder and salt; set aside.
-
Grease and flour two 9 inch
(23 cm) molds and preheat oven to 350 F (180 C).
-
Separate eggs, then place whites
in one large bowl and yolks in other large bowl.
-
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
and bake cakes 20 to 25 minutes or until toothpick comes out clean when
inserted.
-
Place on wire rack and cool
for 5 minutes than turn cake onto rack, 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.
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