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Spitzer's Kirschtorte

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Ingredients
  Dark red cherries 1 Tablespoon
  Brandy 1⁄2 Cup (8 tbs)
  Cake flour 2 Cup (32 tbs), sifted
  Baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Eggs 2
  Unsweetened chocolate square 3 , melted
  Milk 1 Cup (16 tbs)
  Instant coffee 2 Teaspoon
  Heavy cream 1 Pint
  Semisweet chocolate 1 Tablespoon
Directions

GETTING READY
1. Mix cherries with brandy and keep in the refrigerator for 2 days, stirring occasionally, to allow cherries to absorb brandy well.
2. Preheat oven to 350°F before baking.

MAKING
3. Sieve flour with baking powder, salt and soda.
4. Beat butter to a creamy smooth mixture. Add sugar slowly and beat till mixture turns fluffy. Add 1 tbsp brandy-cherry juice and vanilla and beat well. Add eggs one each and whisking each time. Whip in chocolate.
5. Mix milk with instant coffee and add this mixture and flour to butter mixture, alternately. Beat to a smooth mixture after each time.
6. Take 9 inch layer cake pans, prepare them and turn the mixture into them. Allow to bake for half an hour. Allow to cool lightly. Take cooling racks and turn cold cakes onto them.
7. Beat cream to form soft peaks, sweeten as desired and add very little brandy to flavor the cream.
8. Top one cake layer with a thick cream layer and sprinkle drained cherries. Add second layer. Using whipped cream, cover the sides and top. Spread rest of the cherries on the top.
9. Arrange shaved semi-sweet chocolate pieces on cake sides, keep in refrigerator and allow to chill for a minimum of 12 hours.

SERVING
10. Slice and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Chilling
Ingredient: 
Chocolate
Servings: 
6

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