CHERRY VANILLA CAKE WITH KIRSCHWASSER
Provided by Patricia Rain
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease and dust with flour a 9-inch cake pan or tarte pan with removable bottom. Shake off any additional flour.
- Pit the cherries, then blend in a bowl with lemon juice and cherry brandy (or juice) and let stand at least 30 minutes, stirring occasionally.
- Cream the butter and sugar, lemon peel, nutmeg and vanilla until fluffy, then beat in eggs, one at a time. Add flour. Pour into pan and spread batter evenly.
- Lift cherries from juices with a slotted spoon and distribute over batter, rounded sides up. Drizzle cherry juices over fruit.
- Bake until cake around fruit springs back firmly when lightly touched, about 30 minutes. Let cool, then serve slightly warm or at room temperature, sprinkling with powdered sugar before serving if you wish. Cake is best served 1- 2 days after baking as the flavor mellows and intensifies. This cake freezes well.
BLACK FOREST CAKE
Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.
- To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
- Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely. Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
- While the cake cools, prepare the cherry jam: In a small saucepan, combine the cherries and sugar over medium heat. Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.
- Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. Measure out 1/2 cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use). Transfer 1 tablespoon syrup from the 1/2 cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
- Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely. (You should have about 1 1/4 cups/300 milliliters jam.)
- Prepare the whipped cream: In a small saucepan, whisk together the confectioners' sugar, cornstarch and 1 cup heavy cream. Bring that mixture to a low boil over medium heat and cook, stirring, until thickened to the consistency of thin pudding, reducing heat as necessary to avoid scorching, about 2 minutes. Transfer cream mixture to a large bowl to cool completely.
- Assemble the cake: Whisk the cream mixture to loosen it, then add the remaining 3 cups heavy cream. Using an electric mixer on medium, beat the mixture until you have medium-stiff peaks, about 2 minutes. Set one cake layer on a serving plate, cut-side up. Brush it with some of the cherry-Kirsch syrup, spread about 1 cup whipped cream over the top, then 1/3 of the cherry jam. Swirl the jam and the cream together a bit to spread it out evenly. Repeat this process two more times and top it with the last cake layer, cut-side down. Then cover the entire cake with a thin layer of whipped cream. Refrigerate for 30 minutes.
- To finish, frost the cake with the remaining whipped cream. Prepare the chocolate curls: Warm the chocolate bar in the microwave for 10 to 15 seconds, then use a vegetable peeler to create curled chocolate shavings. Press the chocolate shavings onto the sides of the cake and over a 1-inch of the border on top. Top with the 8 cherries. Store leftovers, well wrapped, in the refrigerator for up to 3 days.
AUTHENTIC BLACK FOREST CAKE (SCHWARZWALD KIRSCH KUCHEN)
This cake isn't meant to be very sweet but is rather a dessert for adults with deep rich flavours and enough alcohol to make your head spin! If you cannot get fresh cherries you can use canned Bing cherries but please do not use cherry pie filling because it will take away from the authentic taste of the cake. If can't find Kirsch do not use another type of alcohol because it will not turn out the same - instead use cherry juice. Because of the high alcohol content only serve this to adults.
Provided by BK GeeGee
Categories Dessert
Time P3DT20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 21
Steps:
- Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
- Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
- Sift the dry cake ingredients together.
- Cream the shortening and sugar. Add the eggs and vanilla and mix well.
- Add the dry ingredients alternately with the buttermilk and mix well.
- Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
- Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
- In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
- Cut the cherries into halves.
- Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.
- Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
- The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
- Gently fold in the dry milk and icing sugar.
- Add the vanilla and pour in the Kirsch until it's a good consistency.
- If you like more icing double this recipe. Spread the icing over all of the cake.
- Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!
Nutrition Facts : Calories 1021.4, Fat 54.2, SaturatedFat 28.5, Cholesterol 162.2, Sodium 649.8, Carbohydrate 134.1, Fiber 6.3, Sugar 102.3, Protein 11.1
CHERRY CHOCOLATE CAKE
This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it's RUSTIC. It has all the components of the classic German torte, without the fuss. Layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser ("cherry water," or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making for good reason. This swoon worthy homemade version is super-fast and easy to put together.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter.
- Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
- Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely.
- For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries.
- Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender.
- Transfer to a bowl and cool to room temperature.
- To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator.
CHERRY VANILLA CAKE
I decided to post this recipe since it is scribbled on a yellowed paper napkin. Easy I have no clue how long I have had the napkin or where I got the recipe
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 pan.
- Mix cherry pie filling and cake mix together by hand.
- Add rest of ingredients and stir by hand until well mixed.
- Pour into prepared pan.
- Bake for 40-50 minutes or until top is golden brown.
- I usually do not frost this cake, I dust it with confectioners sugar.
Nutrition Facts : Calories 4881.6, Fat 260.4, SaturatedFat 34.2, Cholesterol 423, Sodium 3974.8, Carbohydrate 587.4, Fiber 19.1, Sugar 286.7, Protein 58.3
ALMOND CAKE WITH KIRSCH
Steps:
- Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess. Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.
- Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
- Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
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