(500 mL) all-purpose flour
cup unsweetened cocoa
(500 mL) sugar
cup (75 mL) skim milk
(750 mL) whipping
maraschino or red glaze cherries
chocolate crumbs and curls
cherries with stems
TIP: For best taste
refrigerate cake at least 2 hours before serving.
and sift together: flour,
cocoa, baking powder and salt; set aside.
and flour two 9 inch
(23 cm) molds and preheat oven to 350 F (180 C).
eggs, then place whites
in one large bowl and yolks in other large bowl.
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.
egg yolks until thick,
then beat in 1-1/2 remaining sugar and vanilla extract.
1/3 cup skim milk into
egg yolks mixture.
sifted dry mixture all at
once, then fold in. Using a rubber scraper or mixer (at very slow
turn batter over and over gently until flour is blended in completely.
a rubber scraper add egg
yolks mixture to meringue; working with a light touch to keep the
mixture into prepared molds
and bake cakes 20 to 25 minutes or until toothpick comes out clean when
on wire rack and cool
for 5 minutes than turn cake onto rack, cool completely.
the top of each cake and
place on working table. Slice each cake to obtain a total of 3 layers.
2 cups of maraschino cherries.
the cream and flavor with
kirsch; set aside.
one layer on cardboard
or some other cake plate. Cover with whipped cream and garnish with
procedure for each layer.
Cover the exterior and the sides of the cake with whipped cream.
the top and sides with chocolate crumbs.
pastry bag with whipped
cream and decorate cake with 16 rosebuds. Place a cherries with steams
on each rosebud.
NOTE: To make chocolate
curls shave thin slices from a cold square of chocolate with a
|Did You Know?
are practically only two kinds of cakes, that made with fat, and cakes
made without fat. When these two methods are understood, cake making
becomes easy. A few simple rules must govern all quality cake making.
1. Regulate the heat properly. Cakes without fat require a quick oven;
with fat, a moderate oven.
2. Beat whites and yolks separately.
3. Beat solid fat and sugar to a cream.
4. Add the beaten whites last.
5. Currants or raisins should be cleaned, washed, dried and floured
before you add them to the mixture. (to which flour some of the baking
powder should be added).
6. Add the milk, water or other liquid gradually.
7. Sift the flour before measuring.
8. Soda, cream of tartar, and baking powder should be crushed and
sifted with the flour in order to mix it properly.
9. When looking at a cake while baking, do it very quickly.
10. To find out if it is baked, run a toothpick through the centre, if
no dough adheres the cake is done.
11. If browning too quickly, cover cake with baking paper oraluminum
foil and reduce the heat gradually. This is usually necessary in baking
fruit cake. 12. Mix cake in an plastic bowl, never in tin.
TIPS: Coarse granulated sugar makes a coarse, heavy cake. If cake
browns before rising the oven is too hot. When it rises in the centre
and cracks open it is too stiff with flour. Cake should rise first
round the edge, then in the middle and remain level.
NOTE: 2 level teaspoons of baking powder are equal to 1/2 teaspoons of
baking soda and 1 teaspoon cream of tartar.