I thought the cake would taste too much like alcohol but it actually could have benefitted from more of the liqueur. I think next time I make it I will be more liberal with the kirsch than I was this time.
I applied chocolate shavings to the sides and decorated the top with whipped cream rosettes, cherries and chocolate shavings. Warming up my spatula in hot water helped considerably. I had to warm up my frosting spatula periodically while applying the butter cream because it was so stiff that it didn't want to spread. Next time I make this I will add even more butter (probably a total of a cup) as it was still quite stiff. I ended up adding about 1/4 cup more butter. I tried to make it as written and it would not come together. The recipe for the butter cream did not have enough wet ingredients. The only changes I made were that I soaked the cherries in a kirsch/water mixture overnight and I added some chocolate pieces (ground up chocolate chips) to the butter cream filling. I made the cake nearly exactly as written. I was afraid the whipped cream would not hold up which is why I did that part as close to serving as possible. It held up well in the fridge for until it was served that night. I made the cake one night, cut, filled and put together the layers the next night and then frosted with whipped cream and decorated the next morning. One of my friends said it was like "German Tiramisu". Not only was the cake gorgeous, it was also very tasty. I made this cake for a German themed potluck. Pipe rosettes around cake and add a cherry on top of each rosette and decorate in centre with chocolate curls. Decorate with a few cherries add chocolate curls. Slather whipped cream on top and sides of cake. Place another cake layer on top and repeat. Blend the butter, icing sugar and coffee until creamy and spreadable.Sprinkle each layer of chocolate sponge cake with cherry liqueur.Cool in pan and gently go round with knife and remove from pan and slice to make 4 layers. The cake contains: Two layers of chocolate sponge cake. Pour batter into 2 (8 or 9-inch) layer cake pans (or use springform pans) (I like to put parchment paper on bottom of pan) and bake in preheated 350☏ oven until toothpick inserted in centre comes out clean about 30 to 35 minutes. The layers can also be brushed with kirsch, a German liquor.Put a large spoonful of egg whites into the batter and beat to make batter a little less stiffer and then FOLD in the rest of the egg whites gently. Add to the egg yolk mixture ALTERNATELY with the fruit juice or water, orange peel and flavouring. Beat 3/4 cup sugar together with egg yolks.Gradually add 3/4 cup sugar, continuing to beat until stiff peaks form. FOR THE CAKE: Add cream of tartar to the egg whites and beat at high speed until foamy.
0 kommentar(er)
