Black forest cake

12 servings

Ingredients

Quantity Ingredient
6 tablespoons Dutch-process cocoa powder;
;unsifted
6 tablespoons Cake flour; sifted
1 cup PLUS 2 tb sugar
⅛ teaspoon Salt
8 larges Egg whites
1 teaspoon Cream of tartar
1½ teaspoon Vanilla extract
1 can (1 lb.) water-packed pitted sour cherries; drained,
;with 1/2 c. juice reserved
2 tablespoons ;water
1 teaspoon Unflavored gelatin
4 teaspoons Light brown sugar
2 teaspoons Cornstarch
½ teaspoon Lemon rind; grated
⅓ cup Heavy cream
4 teaspoons Confectioners' sugar
⅓ cup Evaporated skim milk; ice
;cold
1 teaspoon Lemon juice

Directions

Preheat the oven to 375F. Line the bottoms of 2 8-inch round layer cake pans with wax paper. On a sheet of wax paper, sift together the cocoa powder, flour, 1 cup of the sugar, and the salt. Set aside.

In the large bowl of an electric mixer, beat the egg whites at moderate speed until foamy. Add the cream of tartar and remaining 2 tb. sugar, one at a time, and beat until the whites hold soft peaks.

Increase the speed to moderately high, then add 1 ts. of the vanilla extract and beat 1 minute longer. The whites should be soft and firm, not stiff and dry.

With a rubber spatula, gently fold the cocoa mixture into the egg whites, about ⅓ at a time, then carefully pour the batter into the 2 cake pans, dividing it between them. Bake the layers for 20 to 25 minutes or until they begin to pull away from the sides of the pans and a toothpick inserted in the centers comes out clean. Remove and cool on a wire rack upside down in the pans. When the cake layers are room temperature, loosen their sides with a metal spatula; turn them out on a work surface and remove the wax paper.

To prepare the filling, place the cherries in a bowl, saving a few for final decoration, and set aside. Place the water in a small saucepan and sprinkle the gelatin on top. Let stand for 5 minutes to soften; then set over very low heat and cook, stirring, until the gelatin dissolves, about 5 minutes. Set aside.

In another small saucepan, combine the brown sugar, cornstarch, and lemon rind. Slowly whisk in the reserved juice until smooth. Bring the mixture to a boil over moderate heat, stirring constantly; let boil for 1 minute. Remove from heat, add the cherries, and mix well.

Set aside.

In the small bowl of the electric mixer, beat the cream at high speed until it holds soft peaks. Add the confectioners' sugar and the remaining vanilla extract and beat until the cream holds stiff peaks.

In another small bowl, combine the evaporated skim milk and lemon juice and beat with clean beaters at high speed until very stiff; then beat in the cooled gelatin mixture and fold in the whipped cream.

To assemble, place 1 cake layer on a cake plate. Top with the cherry cream mixture, spreading it to the edge. Gently spread 1 cup of the whipped cream mixture over the cherry mixture, then place the second cake layer on top. Using a large pastry bag fitted with a star tip, pipe rosettes of the remaining whipped cream around the edge and in the center of the cake. Decorate with reserved cherries. Refrigerate until serving time.

One serving: Calories: 156; total fat: 3g; saturated fat: 2g; cholesterol: 9mg; sodium: 71mg. From: Nancy Vaine Date: 09-28-94

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