![]() ![]() Brush with some of the syrup, then spread with about one-fourth of the whipped cream. Put the top layer, cut side up, on a serving plate. Cut the cake horizontally into 3 equal layers. Turn the cake right side up, leaving the parchment paper in place. Run a table knife around the edge of the pan and unmold the cake onto a work surface. In a small bowl, combine the kirsch and the sugar syrup. To make the filling and frosting, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners' sugar until medium-stiff peaks form. Remove from the heat and let cool to room temperature. Bring to a boil, stirring occasionally until the sugar dissolves. To make the sugar syrup, in a small saucepan over medium heat, combine the granulated sugar and water. Transfer the pan to a wire rack and let cool completely. Bake until the cake is puffed, 30 to 35 minutes. Pour the batter into the prepared pan and smooth the top. Fold a large dollop into the melted butter, then fold back into the egg mixture. Sift the flour mixture over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, vanilla and granulated sugar on high speed until tripled in volume, about 5 minutes. To make the cake, sift together the flour and cocoa powder onto a sheet of waxed paper set aside. Line the bottom of a 9-by-3-inch round cake pan with parchment paper. ![]() Continue whipping until the cream is very stiff.Preheat an oven to 350☏. Whip the cream until nearly stiff, add the gelatine, the sifted icing sugar and the vanilla sugar. Soak the gelatine in the cold water for ten minutes, warm it up while stirring until the gelatine has dissolved. When the mixture is cool add the Kirschwasser. Heat the liquid until it boils, stir occasionally, and let it simmer for a minute, add the well-drained cherries (set 14 cherries aside for the decoration) and remove from the oven. Prepare the filling: Blend the arrow root/cornstarch with a little of the cherry liquid in a sauce pan, stir in the rest of the juice, and the 4 teaspoons sugar. Carefully peel off the baking paper and cut the sponge in half horizontally. Remove the sponge from the oven, remove the ring from the pan and let the sponge cool down. Spoon the sponge dough into the prepared springform pan, flat the surface, and bake it for about 30 minutes at 180☌/350☏. Sift and mix the flour and cornstarch, baking powder, cinnamon and cocoa, and stir into the egg mixture quickly. The egg mixture should be very fluffy and nearly white. Whisk for at least 2 minutes after the sugar is added. Slowly sprinkle the sugar and vanilla sugar into the egg mixture while you continue whisking. Prepare the Sponge: Put the eggs into a large mixing bowl, use a handmixer at the highest speed and whisk the eggs until foamy. Clean the springform pan, grease the bottom and line with baking paper. Remove the pastry immediately from the pan and let it cool on a wire rack. Bake in the preheated oven at 180☌/350☏ for 15 minutes. Roll the dough out and line the bottom of the springform pan, prick the dough a few times with a fork. Knead the dough either with your hands or with a hand mixer (kneading hook) for 5 minutes until you get a smooth dough. Prepare the shortcrust pastry: Sift flour, baking powder and cocoa into a mixing bowl, add butter, sugar, vanilla sugar and Kirsch. Preheat the oven and grease a 28 cm (11 in) springform pan. Before you start, please check this page for flour facts and gram to cup conversion. ![]()
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