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!
Ingredients
2 c. flour 500 mL
2 c. sugar 500 mL
2 tsp. baking powder 10 mL
2 tsp. baking soda 10 mL
1 tsp. salt 5 mL
3/4 c. cocoa 175 mL
1/2 c. vegetable oil 125 mL
1 c. coffee 250 mL
1 c. milk 250 mL
2 tsp. vanilla 10 mL
2 eggs
4 c. red sour pie cherries 1 L
1 c. sugar 250 mL
5 Tbsp. cherry liqueur, divided 75 mL
2 Tbsp. instant tapioca 30 mL
135 g pkg. vanilla instant pudding 135 g pkg.
1 1/2 c. milk 375 mL
3 c. whipping cream 750 mL
100 g pkg. slivered blanched almonds 100 g pkg.
1 1/2 Tbsp. butter 25 mL
2 Tbsp. sugar 30 mL
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.
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.
