![]() If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Whip together the cream, 2 tablespoons sugar, and vanilla sugar. Decorate the top of the cake with chocolate shavings and additional cherries. Spread the remaining Whipped Cream around the side of the cake. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Meanwhile, make the Whipped Cream and the Syrup. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Remove from the heat, pour into a bowl, and let cool.Ĭut the cake into 3 layers. Then add the cherries, stir again, and heat through. Reduce the heat to medium, add the sugar mixture, and stir. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Gently fold in both the sifted flour and wheat flour, and the cocoa powder. The mixture should increase in size 4 to 5 times and become very pale in color. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. ![]() ![]() Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Butter the parchment paper and set aside. Butter and line a 9-inch round cake pan with parchment paper.
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