GERMAN SCHWARZWALDER KIRSCH

GERMAN SCHWARZWALDER KIRSCH image

Provided by Candy Beard @Candisemirandis

Categories Cakes

Number Of Ingredients 19

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6 - eggs
1 cup(s) sugar
1 teaspoon(s) vanilla
4 - chocolate, unsweetened squares
1 cup(s) sifted cake flour
SYRUP
1/3 cup(s) sugar
1/3 cup(s) water
2 tablespoon(s) cherry kirsch (liquer)
FILLING
1 1/2 cup(s) powdered sugar
1/3 cup(s) real butter
1 - egg yolk
2 tablespoon(s) kirsch
TOPPING
2 cup(s) drained, sour cherries
2 tablespoon(s) powdered sugar
1 cup(s) heavy cream, whipped
1 - 8 oz. semi sweet chocolate bar shaved

Steps:

Beat eggs, sugar and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture ending with flour. Pour the batter into 3 (8inch) round cake pans that have been well greased. Bake in a preheated 350 degree oven for 10 to 15 minutes. Cool cakes in pan for 5 minutes: turn out onto racks to cool completely
Make syrup by mixing sugar and water, boiling for 5 minutes. When syrup has cooled, stir in Kirsch. Prick the cake layers and pour syrup over all 3 layers.
To make buttercream filling: beat together sugar and butter until well blendd. Add egg yolk: beat until light and fluffy, fold in Kirsch
To assemble Cake: Place 1 layer on cake plate. Spread with the buttercream filling. Using 3/4 cup of drained cherries which you have patted dry, drop cherries evenly over cream. Place second layer on cake, repeat. Place third layer on top.
Fold 2 Tablespoons of powdered sugar into the whipped cream. Cover sides and top of cake with whipped cream. Decorate top of cake with remaining 1/2 cup of cherries. Top cake with the shaved chocolate. Chill until serving time. Makes 8 to 10 servings. Very rich!