Black Forest Cake
Brigitte Sealing's Black Forest Cake

Black Forest Cake

2 cups Plus
2 tablespoon All purpose flour
2 cups Sugar
3/4 cup Cocoa
1/2 teaspoon Baking powder
3/4 teaspoon Baking soda
3/4 teaspoon Salt
3 Eggs
1 cup Milk
1/2 cup Vegetable oil
1 tablespoon Vanilla

-Cherry ; Topping-
2 cans 20 Ounce size tart pitted Cherries
1 cup Sugar
1/4 cup Cornstarch
1 teaspoon Vanilla

3 cups Whipping cream
1/3 cup Powdered sugar

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake
pans=2E Cover bottoms with waxed paper. Combine dry ingredients in large
bowl. Add eggs, milk, oil and vanilla; beat until well blended. Pour
evenly into prepared pans. Bake 35 minutes or until wooden pick inserted
in centers comes out clean. While cake is baking prepare Cherry Topping
and let cool. Cool layers in pans on wire racks 10 minutes. Loosen edges,
remove from pans to racks. Remove waxed paper, cool completely. Split each
cake layer in half horizontally. Tear one of these split layers into
crumbs; set aside (Use toothpicks on sides of cakes to use as guides when
cutting horizontally) Prepare Frosting; reserve 1 1/2 cups for decorating
cake, set aside. Brush loose crumbs off cake layers. To assemble place one
cake layer on serving plate. Spread top of this layer with one cup
frosting top with 3/4 cup Cherry Topping. Top with second cake layer;
repeat layers of Frosting, Cherry Topping and cake, ending with cake.

Frost side of cake with remaining frosting. Pat reserved crumbs onto
frosting on side of cake. Spoon reserved frosting into pastry bag fitted
with star decorator top. Pipe around top and bottom edges of cake. Spoon
remaining cherry topping onto top of cake. Refrigerate. Cherry Topping:
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries,
sugar and cornstarch in two quart saucepan. Cook over low heat until
thickened, stirring constantly Stir in one teaspoon vanilla. Cool, set

Frosting: Beat together whipping cream and powdered sugar in chilled
medium bowl at high speed or electric mixer until Stiff Peaks form.
Fabulous Party Ideas 1994 I have seen this impressive cake, but have not
tasted it. It will be a party stopper. Well worth the effort.

Courtesy of Dale & Gail Shipp Columbia Md.

Brigitte Sealing's Black Forest Cake

Serving Size: 10

4 1/2 ounces Flour
1 tablespoon Cocoa
1 teaspoon Baking powder
2 tablespoons Sugar
1 Egg white
1 3/4 ounces Cold margarine
1/2 teaspoon Vanilla
4 Egg yolks
2 tablespoons Warm water
3 1/2 ounces Sugar
3 dr Almond flavor
1 pinch Cinnamon
3 Egg whites
2 1/2 ounces Flour
1 tablespoon Cocoa
3 tablespoons Cornstarch ; heaping
1/2 teaspoon Baking powder
1 large Jar dark pitted cherries
2 1-3- oz Sugar
4 tablespoons Cornstarch
2 tablespoons Cherry spirits
2 teaspoons White ground gelatine
3 tablespoons Water for blending
3/4 pint Fresh double cream
1/2 teaspoon Vanilla
1 tablespoon Powdered sugar
1 ounce Grated chocolate

For the pastry bottom: Mix together flour, cocoa, and baking powder; make
a hole in the middle and pour in sugar and egg white, and mix until it is
a thick paste. Cut the margarine in little blocks, and put them in the
mid- dle and voer with a little flour and knead it all quickly with hands
into a smooth, firm paste. If it is sticky, put it in the refrigerator for
a short time. Grease the base of a 10" round cakepan, roll out the pastry
to fit. Preheat oven for 5 minutes on very hot (425F) and then reduce heat
to 350F and bake for 20 minutes.

For the Sponge Cake Mixture: Whisk the egg yolks with the water until
frothy, then add 2/3 of the sugar, a little at a time, and continue
whisking until the mix- ture is creamy and thick=2E Add the flavorings and
the cinnamon. Whisk the eggwhites in a separate bowl until stiff peaks
form and gradually whisk in the rest of the sugar. Pour the egg white
mixture over the egg yolk mixture. Mix the flour, cornstarch and baking
powder and sift over the egg white mixture. Fold all together very gently
(Do not stir or beat). Line a round cakepan bottom, the same size as the
pastry, with wax paper. Fill with the sponge mixture and bake immediately
in a moderate oven (350F) for 30-35 minutes.

For the Filling and Topping: Pour the cherries through a sieve, and
collect the juice=2E Measure juice off to 1/2 pint, and if necessary fill
up with water to make 1/2 pint, and blend 4 Tbsp. of the juice with the
cornstarch. Bring the rest of the juice to a boil, and remove from heat.
Stir in the prepared cornstarch, return to heat, and boil up briefly. Mix
in the cherries and put aside to cool When cold, sweeten to taste with the
sugar and the cherry spirits. Blend the gelatine with water and set aside
for 10 minutes to swell. Stir over low heat until gelatine is almost
completely dissolved, then cool. Whip the cream until almost thick, then
add the lukewarm gelatine mixture and the powdered sugar, continue
whisking until it is quite stiff. Spread 1/2 of the cherry mix and 1/2 of
the cream over the pastry layer base. Cut the sponge through once
horizontally and lay one half on the pastry base. Press well. Cover with
the rest of the cherry filling and 1/2 of the remaining cream. Cover this
with the other half of the sponge cake and pile the rest of the whipped
cream on top. Sprinkle with the grated chocolate. Cool well before

Linda Fields, Cyberealm BBS Watertown, NY 1992 315-785-8098

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