Schwarzwaelder Kirschtorte
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 2-5 hrs
Ingredients:
***PASTRY***
1 2/3 cup all-purpose flour
1 1/2 cup white sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cup milk
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
1/2 cup Schwarzwaelder Kirschwasser (cherry liquor)
***FILLING***
1 cup powdered sugar
1 pinch salt
1 can (0.5 liter) pitted cherries, drained
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon cherry liquor
***TOPPING***
1 ounce semisweet chocolate, or remaining crumbs
Directions:
Preheat oven to 350 degrees F.
Line the bottoms of two 8 inch round pans with parchment paper circles (or just grease the pans). Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined.
Pour into 2 round 8 inch pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely.
Remove paper (if any) from under the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with 1/2 cup cherry liquor.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon cherry liquor. Add sugar powder, and a pinch of salt. Beat again.
Spread first layer of cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer(s).
Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake.
Recipe Location: https://www.cdkitchen.com/recipes/recs/988/SchwarzwaelderKirschtorte69022.shtml
Recipe ID: 39803
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