![]() ![]() Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top edge of cake and top each rosette with glaceed cherry. Coat side of cake with some of remaining chocolate shavings. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for gamish. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.Īssemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and vanilla and beat until it holds stiff peaks. Gently heat mixture over low heat, stirring, until liquid is clear. Make the whipped cream topping: In small saucepan combine gelatin and liqueur and let soften 5 minutes. Remove pan from heat and stir in liqueur. Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. ![]() Filling may be made 1 day in advance and kept covered and chilled. ![]() Stir in cherries and kirsch, transfer to a bowl and let cool. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Make the filling: In a saucepan combine reserved cherry juice, sugar, and cornstarch. Run knife around edge of pans and invert onto racks to cool completely. Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Pour batter into pans, smoothing the tops, and bake for 10 -15 minutes, or until cake tester inserted in center comes out clean. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Into a bowl sift together the flour and salt. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. Make the cake: Preheat oven to 350 degrees F. ![]()
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