Ingredients: |
Ingredients: 2 c. sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
4 T. butter
4 eggs
2 c. sugar
2 tsp. vanilla
Cherry Filling:
1 lb. (2 c.) pitted dark, sweet cherries
1/3 c. kirsch
1 1/2 T. cornstarch
Buttercream Frosting:
8 oz. butter, softened
1 lb. (4 1/2 c.) powdered sugar, sifted
3 egg yolks
chocolate shot or sprinkles
1 (1oz.) sq. semisweet chocolate, finely shaved (1/3 c.)
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Directions: |
Directions:Oven: 350º ~ Yield:12 servings
Sift together flour, baking powder, and salt. Heat milk and butter till butter melts; keep hot. Beat eggs till thick and lemony, about 3 minutes on high mixer speed. Gradually add sugar, beating at medium speed 4 to 5 minutes. Add dry ingredients to egg mixture; stir just till blended. Add in hot milk mixture and vanilla; blend well. Turn batter into two greased and floured round layer pans. Bake for 25 to 30 min. Cool in pan, don't invert.
Filling: drain cherries, reserving 3/4 c. juice. Halve cherries, pour kirsch over; let stand at least 2 hrs. Place cornstarch in saucepan; gradually whisk in juice; add "soaked" cherry mix. Heat quickly till mix boils and thickens, stirring constantly; then cook and stir 1 minute. Chill.
Frosting: Cream butter and sugar till smooth; beat in yolks till light and fluffy. Chill.
Assemble torte when cake and filling are thoroughly cooled. Place 1 layer of cake on serving plate. From 1 c. buttercream, build border around top of layer (1/2-in. wide and 1 1/4-in. high). Use 1/2 c. buttercream to make solid circle in center of cake, about 2 1/2-in. diameter and 1 1/4-in. high, like border. Spread chilled cherry filling between border and center circle of buttercream. Place second cake layer on top; press down just enough to make layers stick together. Cover sides and top with remaining buttercream. Sprinkle sides with chocolate shot, and the top with shaved chocolate; garnish, if you like, with maraschino cherries; additional buttercream can be piped around top edge in scallops or rosettes. Chill before serving, up to 48 hrs. Let cake set at room temperature about 20 minutes before slicing and serving.
Memory: Such great memories are attached to this recipe-grand finale of 7 course formal meal for Home-Ec class cooked with my friend, Cleta Keller, for faculty guests. It did turn out pretty, even if it also caused a lot of jokes about cherry vodka back there in 1971. Recipe can be simplified by using "store cake" or cake mix. The fillings make it special. To go more fancy, make a double batch of fillings, then split and fill layers for a 4-layer torte. Make it a couple days ahead of holiday or special event and keep it covered in fridge till needed. -BAS
Photo taken on family farm in rural Billings, OK: Paul and LaVona Schnaithman, Doug and Karen Buzzard, David Schnaithman, Steve and Paula Vincent, Beverly and Cliff Smith |
This recipe for Black Forest Torte is from