University of Wisconsin Dames / Gourmet foods from near and far
German dinner, pp. 86-91
SYRUP: 1/2 cup sugar 3/4 cup cold water 1/4 cup kirsch While cake cools, prepare syrup. Combine sugar and cold water in a small saucepan and bring to a boil over moderate heat, stirring only until the sugar dissolves. Boil briskly, uncovered for 5 minutes, then remove pan from heat. When syrup has cooled to lukewarm, stir in the kirsch. Be sure to cool syrup or kirsch will lose flavor. Transfer the cakes to a long strip of wax paper and prick each layer lightly in several places with the tines of a fork. Sprinkle the layers evenly with the syrup and let them rest for at least 5 minutes. FILLING AND TOPPING: 3 cups chilled heavy cream 1/2 cup powdered sugar 1/4 cup kirsch 1 cup drained and rinsed canned sour red cherries, chilled Fresh, sweet red cherries with stems, or substitute marachino cherries, drained and rinsed. Be sure to chill can of cherries thoroughly along with bowl for whipping cream and also marachino cherries. If everything is not thoroughly chilled, the cake will run and get soggy. Rinse canned cherries in cold water, pat completely dry with paper towels. In a largechilled bowl, beat the cream with a whisk or mixer until it thickens lightly. Then sift 1/2 cup of powdered sugar over the cream and continue beating until the cream forms firm peaks on the beater when it is lifted out of the bowl. Pour in the kirsch in a thin stream, and beat only until the kirsch is absorbed. To assemble cake, place one of the 3 layers in the center of a serving plate. Use two large turners or spatulas to do this. (Use a serving plate with a small edge on it, the cake will ooze a little and this will catch it.) With a spatula, spread the top with a 1/2 inch thick layer of whipped cream (be generous) and strew the cherries around leaving about 1/2 inch of cream free around the perimeter. Gently set a second layer on top of the cherries and spread it with 1/2 inch of whipped cream. Then set the third layer on top. Spread the top and sides of the cake with the remaining whipped cream. With your fingers, gently press chocolate curls into the cream on the sides of the cake and arrange a few large curls and marachino cherries attractively on the top. This can be made a day in advance, and must be refrig- erated at all times until serving.
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