Brigitte sealing's black forest cake

10 servings

Ingredients

Quantity Ingredient
4½ ounce Flour
1 tablespoon Cocoa
1 teaspoon Baking powder
2 tablespoons Sugar
4 Egg yolks
2 tablespoons Warm water
3½ ounce Sugar
3 drops Almond flavor
1 pinch Cinnamon
1 Lg jar dark pitted cherries 3 1/2 oz Sugar
4 tablespoons Cornstarch
2 tablespoons Cherry spirits
2 teaspoons White ground gelatine
1 Egg white
1¾ ounce Cold margarine
½ teaspoon Vanilla
3 Egg whites
2½ ounce Flour
1 tablespoon Cocoa
3 tablespoons Cornstarch (heaping)
½ teaspoon Baking powder
3 tablespoons Water for blending
¾ pint Fresh double cream
½ teaspoon Vanilla
1 tablespoon Powdered sugar
1 ounce Grated chocolate

Directions

TYPED BY LINDA FIELDS

CYBEREALM BBS 315-786-1120

PASTRY BOTTOM

SPONGE MIXTURE

FILLING AND TOPPING

For the pastry bottom:

1. Mix together flour, cocoa, and baking powder; make a hole in the middle and pour in sugar and egg white, and mix until it is a thick paste. Cut the margarine in little blocks, and put them in the mid- dle and voer with a little flour and knead it all quickly with hands into a smooth, firm paste. If it is sticky, put it in the refrigerator for a short time. Grease the base of a 10" round cakepan, roll out the pastry to fit. Preheat oven for 5 minutes on VERY HOT (425F) and then reduce heat to 350F and bake for 20 minutes.

For the Sponge Cake Mixture:

1. Whisk the egg yolks with the water until frothy, then add ⅔ of the sugar, a little at a time, and continue whisking until the mix- ture is creamy and thick. Add the flavorings and the cinnamon. Whisk the eggwhites in a separate bowl until stiff peaks form and gradually whisk in the rest of the sugar. Pour the egg white mixture over the egg yolk mixture. Mix the flour, cornstarch and baking powder and sift over the egg white mixture. Fold all together very gently (DO NOT STIR OR BEAT). Line a round cakepan bottom, the same size as the pastry, with wax paper. Fill with the sponge mixture and bake immediately in a moderate oven (350F) for 30-35 minutes.

For the Filling and Topping:

1. Pour the cherries through a sieve, and collect the juice. Measure juice off to ½ pint, and if necessary fill up with water to make ½ pint, and blend 4 T. of the juice with the cornstarch. Bring the rest of the juice to a boil, and remove from heat. Stir in the prepared cornstarch, return to heat, and boil up briefly. Mix in the cherries and put aside to cool When cold, sweeten to taste with the sugar and the cherry spirits. Blend the gelatine with water and set aside for 10 minutes to swell. Stir over low heat until gelatine is almost completely dissolved, then cool. Whip the cream until almost thick, then add the lukewarm gelatine mixture and the powdered sugar, continue whisking until it is quite stiff.

2. Spread ½ of the cherry mix and ½ of the cream over the pastry layer base. Cut the sponge through once horizontally and lay one half on the pastry base. Press well. Cover with the rest of the cherry filling and ½ of the remaining cream. Cover this with the other half of the sponge cake and pile the rest of the whipped cream on top. Sprinkle with the grated chocolate. Cool well before cutting.

Typed for you by; Linda Fields, Cyberealm BBS Watertown, NY 1992 315-785-8098 or 3155-786-1120

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