Ingredients:
1 chocolate sponge-cake
2 table-spoons "Black Forest Kirschwasser" (Kirsch 40 Vol. %)
1 lb. 4 oz. Morello-Cherries (pie cherries), 2 oz. sugar, bring it to a boil
1 oz. corn-flour
1 pt. fresh cream
3 leaves gelatine
1 package vanille-sugar
grated chocolate
Separate cherries from juice, bring 1/2 pt. juice to the boil, add the mixed corn-flour, boil for 1 min., add cherries and the "Kirsch", let it cool down. Whip cream with sugar and vanille-sugar, add the melted gelatine.
Cut the chocolate sponge in three layers. Cover the first layer with cream and cherries, put the second layer on top, cover this one with cream and cherries too, put the third layer on top.
Cover the chole cake with cream, sprinkle with grated chocolate and garnish with cherries!
(This recipe was copied verbatim from the recipe card I saved from the Black Forest, Haus der Schwarzwalduhren, Niederwasser, Germany.)
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1 comment:
What Katie didn't know....while she was busy with other cake duties, Lyndee and I tended the boiling cherries. With Lyndee and my PRECISE cooking abilities we measured, but for some reason the cherry juice boiled too much and corn-flour just kept clumping. So...we ended up having to pick out the clumps of cornflour and no one knew the difference...because, hey, what the heck is corn-flour and who knows what REAL black forest cake tastes like anyway?
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