Decorate the cake as desired with chocolate ganache dipped strawberries and drizzle of chocolate ganache.Fill the middle of the border on top with the remaining strawberry filling.Frost sides of cake with vanilla whipped cream and using a piping bag pipe a border of whipped cream around the top of the cake.Spread a layer of vanilla whipped cream on the first cake layer, followed alternately with a layer of cake, a layer of strawberry filling, cake,then cream again finishing with the final layer of cake.Sprinkle each layer of cake with about an ounce of Screech. Split individual layers of cake into two layers making four layers in total.Combine all ingredients and whip until stiff mounds form.Divide in 2 portions and cool completely. Boil gently for 1 additional minute, stirring constantly.Thicken with 2 tbsp corn starch dissolved in ¼ cup cold water, which is added to the strawberries while stirring gently.Combine the strawberries and sugar in a saucepan and bring to a gentle boil.Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean. Pour into 2 greased and floured 9 inch cake pans. Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.Continue whipping until the cream is very stiff.Instructions To prepare the Chocolate Cake Whip the cream until nearly stiff, add the gelatine, the sifted icing sugar and the vanilla sugar. Soak the gelatine in the cold water for ten minutes, warm it up while stirring until the gelatine has dissolved. When the mixture is cool add the Kirschwasser. Heat the liquid until it boils, stir occasionally, and let it simmer for a minute, add the well-drained cherries (set 14 cherries aside for the decoration) and remove from the oven. Prepare the filling: Blend the arrow root/cornstarch with a little of the cherry liquid in a sauce pan, stir in the rest of the juice, and the 4 teaspoons sugar. Carefully peel off the baking paper and cut the sponge in half horizontally. Remove the sponge from the oven, remove the ring from the pan and let the sponge cool down. Spoon the sponge dough into the prepared springform pan, flat the surface, and bake it for about 30 minutes at 180☌/350☏. Sift and mix the flour and cornstarch, baking powder, cinnamon and cocoa, and stir into the egg mixture quickly. The egg mixture should be very fluffy and nearly white. Whisk for at least 2 minutes after the sugar is added. Slowly sprinkle the sugar and vanilla sugar into the egg mixture while you continue whisking. Prepare the Sponge: Put the eggs into a large mixing bowl, use a handmixer at the highest speed and whisk the eggs until foamy. Clean the springform pan, grease the bottom and line with baking paper. Remove the pastry immediately from the pan and let it cool on a wire rack. Bake in the preheated oven at 180☌/350☏ for 15 minutes. Roll the dough out and line the bottom of the springform pan, prick the dough a few times with a fork. Knead the dough either with your hands or with a hand mixer (kneading hook) for 5 minutes until you get a smooth dough. Prepare the shortcrust pastry: Sift flour, baking powder and cocoa into a mixing bowl, add butter, sugar, vanilla sugar and Kirsch. Preheat the oven and grease a 28 cm (11 in) springform pan. Before you start, please check this page for flour facts and gram to cup conversion.
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