I made it for a German-themed Easter gathering. Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings.If you like more icing double this recipe.Add the vanilla and pour in the Kirsch until it's a good consistency.Gently fold in the dry milk and icing sugar.Whip the cream until it forms stiff peaks. The day you're going to serve this cake prepare the icing.Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist. Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake.Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.If the icing is too thick add Kirsch or cherry juice. Add the icing sugar, salt and espresso and mix well. In a bowl beat the butter until light and creamy.Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake. Bake for 20 minutes or until a tooth pick comes out clean. Add the dry ingredients alternately with the buttermilk and mix well.Sift the dry cake ingredients together.
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