Black Forest Cake
|Unsifted dutch process cocoa powder||6 Tablespoon|
|Sifted cake flour||6 Tablespoon|
|Granulated sugar||18 Tablespoon (1 Cup Plus 2 Tablespoon)|
|Egg whites||8 Large|
|Cream of tartar||1 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Water packed pitted sour cherries||1 Can (10 oz), drained (1/2 Cup Juice Reserved)|
|Unflavored gelatin||1 Teaspoon|
|Light brown sugar||4 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Confectionery sugar||4 Teaspoon|
|Chilled evaporated milk||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
Preheat the oven to 375°F.
Line the bottoms of 2 8 inch round layer cake pans with wax paper.
On a sheet of wax paper, sift together the cocoa powder, flour, 1 cup of the granulated sugar, and the salt.
In the large bowl of an electric mixer, beat the egg whites at moderate speed until foamy.
Add the cream of tartar and remaining 2 tablespoons granulated sugar, 1 at a time, and beat until the whites hold soft peaks.
Increase the speed to moderately high, then add 1 teaspoon of the vanilla extract and beat 1 minute longer.
The whites should be soft and firm, not stiff and dry.
With a rubber spatula, gently fold the cocoa mixture into the egg whites, about 1/3 at a time, then carefully pour the batter into the 2 cake pans, dividing it between them.
Bake the layers for 20 to 25 minutes or until they begin to pull away from the sides of the pans and a toothpick inserted in the centers comes out clean.
Remove and cool on a wire rack upside down in the pans.
When the cake layers are room temperature, loosen their sides with a metal spatula; turn them out on a work surface and remove the wax paper.
To prepare the filling, place the cherries in a bowl, saving a few for final decoration, and set aside.
Place the water in a small saucepan and sprinkle the gelatin on top.
Let stand for 5 minutes to soften; then set over very low heat and cook, stirring, until the gelatin dissolves about 5 minutes.
In another small saucepan, combine the brown sugar, cornstarch, and lemon rind.
Slowly whisk in the reserved juice until smooth.
Bring the mixture to a boil over moderate heat, stirring constantly; let boil for 1 minute.
Remove from the heat, add the cherries, and mix well.
In the small bowl of the electric mixer, beat the cream at high speed until it holds soft peaks.
Add the confectioners sugar and the remaining vanilla extract and beat until the cream holds stiff peaks.
In another small bowl, combine the evaporated skim milk and lemon juice and beat with clean beaters at high speed until very stiff; then beat in the cooled gelatin mixture and fold in the whipped cream.
To assemble, place 1 cake layer on a cake plate.
Top with the cherry mixture, spreading it to the edge.
Gently spread 1 cup of the whipped cream mixture over the cherry mixture, then place the second layer on top.
Using a large pastry bag fitted with a star tip, pipe rosettes of the remaining whipped cream around the edge and in the center of the cake.
Decorate with reserved cherries.
Refrigerate until serving time.