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Click Here And Visit Romwell Real Cooking
KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White
Microplane Grater/Zester
BLACK FOREST CAKE
Ingredients:
Preparation:

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

  • 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.
Layer Cakes and Sheet Cakes by L. Yockelson
Click here to find out more
The only cookbook that focuses exclusively on layer and sheet cakes, the 4th book in the American Baking Classics Series offers 40 delicious & detailed recipes for these old-time favorites.
125 Best Cheesecake Recipes by G. Geary
Contains dozens of delectable cheesecake recipes, each more luscious than the last. Also featured is a wonderful variety of no-bake cheesecakes along with an inventive selection of savory cheesecake recipes.

 

Real Cooking
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