Young Frankenstein: Schwarzwälder Kirschtorte (Black Forest Cherry Cake)

Serves 12

1 box devil's food cake mix

For the Filling & Topping:

2 1/2 cups whipping cream, cold

1 envelope unflavored gelatin powder (¼ ounce)

water, for the gelatin

1/2 cup powdered sugar, sieved

1/2 teaspoon vanilla extract

1/2 teaspoon Kirschwasser (cherry-flavored) Brandy

For Kirsch Syrup:

1 14.5-ounce can Red Tart Cherries in Water

2/3 cup sugar

2 1/2 tablespoons Kirschwasser (cherry-flavored) Brandy

dark or semi-sweet chocolate, shaved

fresh, sour or maraschino cherries for garnish

Bake cake according to package directions in either one - or three separate - 9” round cake pans (evenly distributing batter). Let cool completely, then wrap in plastic wrap and put in refrigerator for at least 1 hour. (This can be made the night before.)

Soak gelatin in 3 tablespoons of cold water for 10 minutes then add 1 cup (minus 3 tablespoons) hot water. VERY IMPORTANT: Let gelatin cool to room temperature before continuing.

Meanwhile, open the can of cherries and drain liquid into measuring cup. You should have just about 2/3rd's cup liquid. Reserve cherries!

In a small pan, bring cherry liquid, sugar and Kirschwasser to boil, stirring constantly. When sugar is completely dissolved, continue on a low boil, stirring occasionally until reduced by half. Remove from heat and let cool to room temperature. Set aside.

When gelatin is cooled, whip the cream until almost stiff, then slowly pour in the gelatin, and whip until completely stiff. Gently fold in sugar, Kirschwasser & vanilla. Put in refrigerator to set for 30 minutes.

If you used one cake pan, cut the cake into thirds with (unflavored) dental floss string or serrated-blade knife, set each segment carefully aside. (For instructions on how to do this, <a href="http://www.saveur.com/article/Techniques/SAVEUR-How-To-Cutting-Cake-Layers">click here</a>.)

Now, lightly brush the top of the bottom layer with some of the Kirschwasser syrup mix. Then, begin to spread or pipe some of the cream on the lower cake segment and layer the cherries on top of the cream. Cover with the middle cake layer pushing it down lightly. Repeat the syrup, cream and cherries placement on this segment. Then, cover with the top cake layer push down lightly and finish up the syrup, then pipe or spread the cream on top and the sides. garnish with Maraschino cherries and shaved dark chocolate. Garnish sides with shaved chocolate as well, refrigerate to firm up for about an hour. Serve.

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Original Post Found here: http://chef-du-cinema.blogspot.com/2012/10/the-class-young-frankenstein.html