BLACK FOREST CAKE
Chocolate sponge cake:
6 eggs, separated, yolks/whites
3/4 tsp cream of tartar
1-1/2 cups sugar
1-1/2 cups all purpose flour
1/3 cup cocoa
1 tsp baking powder
1/2 tsp salt
1/2 cup water
1 tsp vanilla
1/4 cup kirsch/cherry brandy
Cherry Filling:
3 cups fresh or frozen sour cherries - pitted
2 tbsp cornstarch
1/2 cup sugar
1/4 cup kirsch/cherry brandy
Whipped filling: see recipe
Chocolate sprinkles/Marachino cherries
Chocolate Sponge Cake:
Add cream of tartar to egg whites and beat at high speed until foamy. Gradually add 3/4 cup sugar, continuing to beat until stiff peaks form. Beat 3/4 cup sugar together with egg yolks. Mix together dry ingredients. Add to the egg yolk mixture alternately with the water and vanilla. Mix until blended and beat 1 minute. Batter will be stiff. Fold in egg whites gently. Pour batter into layer cake pans and bake in pre-heated 350F oven until done. Cool in pan and slice to make 4 layers. Sprinkle each layer with 2 to 3 tsps of kirsch/cherry brandy.
Cherry Filling:
In a saucepan, thaw cherries if frozen with a small amount of water. Mix cornstarch with water to make a paste. Add to cherries along with sugar. Bring mixture to a boil, stirring constantly. Remove from heat as mixture thickens. Add kirsch/cherry brandy and cool.
Whipped Filling:
4 cups whipping cream cocoa powder
1/2 cup sugar
Whip the cream and sugar until stiff. Add cocoa to about 1/4 of mixture. Chill until ready to assemble cake.
Assembly:
Place first cake layer on plate. Spread with whipped cream piping a ridge around outer edge. Fill center with cherry mixture. Repeat with second layer using chocolate whipped cream. Repeat with third layer using white whipped cream. Top with fourth cake layer. Spread whipped cream over entire cake. Put chocolate sprinkles around sides of cake. Make whipped cream rosebuds on top and garnish with maraschino cherries.