Schwartzwalder Kirschtorte Black Forest

For Cake: Sift flour and baking powder together 3 times. Beat eggs until light and thickened (about 10 minutes). Gradually add sugar to eggs, beating constantly. Add lemon juice.

Fold in flour a little at a time. Add the hot milk, mixing quickly until batter is smooth.

Lightly grease and flour three 9 inch round cake pans, preferably pans with removable bottoms. Divide the batter between the 3 pans.

Preheat oven to 350 degrees F, then bake cake layers for 25 minutes or until tester comes out clean. Remove from pans and slice each layer crosswise into 2 layers, making 6 layers.

For Cherry Filling: Combine ingredients in a saucepan and cook, stirring constantly, over medium heat until smooth, thick and clear. Remove from heat and cool.

For Chocolate Filling: Melt chocolate over hot water, then cool to room temperature. Fold into the whipped cream. Chill for 15 to 20 minutes.

For Kirschcreme (Kirsch-flavored whipped cream): Add salt to cream as you beat it. When cream stands in peaks, fold in the Kirschwasser.

Place one cake layer on a large cake plate. Spread with half the chocolate filling. Add the second cake layer and spread with a scant cup of the whipped cream.

Add the third layer and spread this with remaining chocolate filling. Add the fourth layer and spread this with a scant cup of the whipped cream.

Over the fifth layer spread the cherry filling. Top with the sixth layer. Spread the remaining whipped cream over the top and sides. Garnish with maraschino cherries and shaved curls of German sweet chocolate.

Refrigerate at least an hour before serving.