Kirsch-Sahne-Torte
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 6 eggs
- 150 g sugar
- 120 g white flour, sifted
- 20 g cocoa powder (like Droste)
- 1 pinch salt
- 600 g fresh cherries, pitted, stemmed, chopped and drained
- 2 pints heavy whipping cream
- 4 tablespoons kirschwasser
- 8 tablespoons sugar
- 50 g chopped chocolate (optional)
directions
- Preheat oven to 350°F Cover the bottom of a 9-inch springform pan with wax paper, then cover it with a fine dusting of powdered sugar.
- For the batter, mix eggs and sugar thoroughly. A little at a time, add sifted flour, cocoa and salt, mixing slowly by hand. (If you mix with an electric mixer, the dough may come out tough) Place the batter in the prepared springform pan and bake 20 minutes. Test for doneness with a toothpick, and notice that the cake will begin pulling away from the sides of the springform when done. (The original recipe calls for 30-40 minutes which always burned my cake).
- Remove sides of springform. Place a dinner plate over the top of the cake, then flip it upside down, carefully. This will put the flat part of the cake on top--looks prettier. Remove bottom of springform and wax paper. Cut the torte in half horizontally with a sharp bread knife. The top half can be lifted with two knives to a plate and set aside. Wash all fresh cherries and let dry well. Set aside 8 fresh cherries. Remove the stems and pits from the remainder of the cherries, then chop them into little bits with a knife. Press them in a colander to remove the juice, and set the juice aside.
- Drizzle a tablespoon of Kirschwasser evenly over each of the cake halves with a tablespoon (or use a spritzer if you have one). Then place the chopped cherries over the bottom cake half. Mix whipping cream with electric mixer. Mix 4 tablespoons Kirschwasser and up to 8 tablespoons of sugar, depending on taste, into whipping cream. (If you don't have Kirschwasser, you may use 2 tablespoons of the reserved cherry juice.) On bottom cake half with cherries, lay 1/3 of the whipped cream.
- Gently replace top half of cake over bottom half. Gently spread remaining whipping cream evenly over top and sides of cake to cover. If you wish, use a pastry bag with a star nozzle to make 8 little mounds of whipped cream on top of cake around the edges upon which you can place the 8 reserved cherries.
- Optional: you may grate 50 grams of chocolate and cover the sides of the cake with it.
- Chill cake in refrigerator to firm up whipped cream frosting.
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RECIPE SUBMITTED BY
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<p>I am a fan of the older cookbooks by James Beard and Robert C. Ackart, and I have to admit that their influence has been very formative of my tastes. It is my fond hope that by posting some recipes from their excellent books that their dishes will continue to be of interest to fellow cooks in the future, both young and old, rather than perishing in obscurity. I like a satisfying casserole more than anything, hand-made loaves of freshly baked bread, cooking with wines and liqueurs, but I am also very fond of elegant desserts, and some of my very favorites appear here on this website. </p>
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<p>Here are some of my favorite cookbooks that I have drawn a great deal of guidance and inspiration from over the years, and I sincerely hope that others will find copies of these older but substantial books through venues like Ebay, Half.com and Amazon and get as much satisfaction from them as I have. The recipes that I post from these books have been improved upon with my own ideas, so as not to violate any copyrights. </p>
<p>Ackart, Robert. <span>Cooking in a Casserole</span>. </p>
<p>Ackart, Robert. <span>The One-Dish Cookbook</span>. </p>
<p>Ackart, Robert. <span>A Celebration of Soups</span>. </p>
<p>Beard, James. <span>The New James Beard</span>. </p>
<p>Beard, James. <span>Beard on Bread</span>. </p>
<p>Ruhlman, Michael. <span>Ratio</span>. </p>
<p><span>Cook's Illustrated Cookbook</span>. </p>
<p> </p>
<p>I hope that some of these recipes find their way into your stomach and your heart. </p>
<p>Enjoy. </p>