Brigitte'S Black Forest Cherry Cake Recipe

Brigitte'S Black Forest Cherry Cake is an exquisite dessert that you simply shouldn’t miss. I made this cake for my daughter birthday and the guests simply loved it! Try this unique Brigitte'S Black Forest Cherry Cake recipe!

Summary

CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Flour2 Cup (16 tbs)
 Sugar2 Cup (16 tbs)
 Baking powder2 Teaspoon
 Baking soda2 Teaspoon
 Salt1 Teaspoon
 Cocoa3/4 Cup (16 tbs)
 Vegetable oil1/2 Cup (16 tbs)
 Coffee1 Cup (16 tbs)
 Milk1 Cup (16 tbs)
 Vanilla2 Teaspoon
 Eggs2
 4 c. red sour pie cherries 1 L
 Sugar1 Cup (16 tbs)
 5 Tbsp. cherry liqueur, divided 75 mL
 2 Tbsp. instant tapioca 30 mL
 135 g pkg. vanilla instant pudding 135 g pkg.
 Milk1 1/2 Cup (16 tbs)
 Whipping cream3 Cup (16 tbs)
 100 g pkg. slivered blanched almonds 100 g pkg.
 Butter1 1/2 Tablespoon
 Sugar2 Tablespoon

Directions

Combine the first 6 ingredients in a bowl and mix well.
Combine the following 5 ingredients in another bowl and beat well.
Mix the contents of the 2 bowls together and make sure that all ingredients are well combined.
Preheat the oven to 350°F (180° C).
Grease and flour or spray two 9" (23 cm) layer cake pans.
Divide the barter between the two pans and bake for approximately 35-40 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven and cool completely on a wire rack.
Combine the red sour pie cherries, 1 c. (250 mL) sugar and cherry liqueur and simmer 10 minutes.
Blend the instant tapioca into the mixture and simmer a further 5 minutes.
Cool completely in the refrigerator until ready to use.
Beat together the package of instant pudding, milk and whipping cream until very thick and fluffy.
Refrigerate.
In a small frypan place the slivered almonds, butter and 2 Tbsp. (30 mL) sugar.
Heat and stir constantly until the almonds brown.
Cool completely but continue to stir occasionally and break up the almonds as they cool.
To assemble the cake: Slice each cake layer in half so that you have four layers.
Spread each layer with both frosting and cherry filling until the final layer is placed on top.
Use the remaining frosting to cover the sides of the cake and around the edge of the top.
Place the remaining cherry filling in the centre of the top cake layer and decorate with the crunchy nut topping.
Keep the cake in the refrigerator until ready to serve.
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