There are cakes that turn your head when you see them. I think this one falls into that category.
My mother would make this cake for special occasions. One such occasion was my leaving from NY to England for a semester of school. It was the dead of winter and NY had become paralyzed by a blizzard. Flights were delayed for hours. I met up with another friend who was flying to the same place and my parents and one of my aunts met us at the airport as well. We had quite the party there in the airport eating Black Forest Cherry Cake in the terminal — my parents said that there were quite a few jealous looks. This recipe is from my mom. Enjoy.
Black Forest Cherry Cake (Authentic)
Serves 8-10 Verna H.
Crust: (bottom cookie-like crust upon which the cake is built)
- 3/4 cups flour
- 2 Tbps. Cocoa
- 1 tsp. baking powder
- Sift well then add:
- 1/3 cup sugar
- 1 tsp of vanilla
- 1/3 cup butter (or mix of butter and margarine)
Pat mixture into 10-inch “spring form” lined cake pan and poke holes in it with a fork. Bake for 15 minutes at 400°F.
Sponge Cake (for layers):
- 4 egg yolks (beat until light yellow) Set the egg whites aside for later
- 2 Tbsp warm water
- 1/3 cup sugar
- 1 tsp. vanilla
- 1/2 tsp almond flavoring
- 1/4 tsp cinnamon
Mix ingredients well
- 4 egg whites (beat until stiff)
- 1/3 cup sugar (beat into mixture gradually)
- Pour the egg white mixture over the egg yolk mixture
Sift following ingredients:
- 2/3 cup flour
- 1/3 cup corn starch
- 2 Tbsp. cocoa
- 1/2 tsp baking powder
Pour over the above mixture and fold under.
Pour batter into a paper lines spring form. Bake at 375° F for 25-30 minute and let cool. Slice the cooled cake to make two layers.
Filling and Frosting:
Mix a bit of kirsch or rum flavoring with tart cherry pie filling. Beat 2 1/2 cups of whipping cream together with 1/2 cup powdered sugar. Dissolve 1 Tbps. of Knox gelatin in 2 Tbps of water. Bring to a boil. Add gelatin to half of the whipping cream for the outer cake frosting.
Spread 1/2 of cherry filling on the bottom crust.
Add a layer of whipped cream on top of the cherry filling. Place sponge cake layers on top of this and add more filling and whipped cream. Use the whipped cream mixed with gelatin to frost the cake. Sprinkle flakes of grated chocolate bar over the frosting. Place cherries around the outer top for decoration. Enjoy!