Cherry Brandy Cream Torte
|Self rising cake flour||1⁄2 Cup (8 tbs)|
|Plain cake flour||1 Cup (16 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Softened butter||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Melted cooled red currant jelly||1⁄2 Cup (8 tbs)|
|Grated semi sweet chocolate||2 Tablespoon|
|Light cream||3⁄4 Cup (12 tbs)|
|Brandy||2 Tablespoon (For Moistening)|
|Sweetened whipping cream||2 Tablespoon (For Garnishing)|
|Grated semi sweet chocolate/Candied cherries||2 Tablespoon (For Garnishing)|
1. Grease a 9-inch tube pan.
2. Sift together both flours, the cinnamon and soda.
3. In a mixing bowl, beat the butter and sugar until blended and creamy.
4. Beat in the liquid jelly, then the eggs one at a time.
5. Sprinkle in the chocolate and beat again to blend.
6. Add the sifted flour mixture in three parts, alternately with the light cream, mixing each in completely.
7. Turn the batter into the prepared pan.
8. Bake at 350°F for about 50 minutes until cake is evenly risen and a cake tester inserted in the center comes out clean.
9. Cool in the pan inverted on a rack for 10 minutes.
10. Loosen the torte from the pan with a knife point, then tilt and shake the pan gently to loosen the base.
11. Unmold onto the rack and leave overnight to let the flavors mellow.
12. Prick the top of the cake all over, and moisten well with cherry brandy.
13. Sweeten the whipping cream with confectioners' sugar or extra cherry brandy. Beat it until semi-stiff and spread.