Spitzer's Kirschtorte Recipe
This Spitzer's Kirchentorte is an exquisite and incredibly tasty tea-break or mid-day pick. The recipe for is amazingly simple and can be made in no time. Do try it this Spitzer's Kirchentorte and let me know how it turned out for you!
Ingredients
1 No. 2 can dark red cherries
1/2 cup brandy
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
3 squares unsweetened chocolate, melted
1 cup milk
2 teaspoons instant coffee
1 pint heavy cream
Semi-sweet chocolate
Directions
Combine cherries and brandy and let stand in refrigerator about 2 days.
Stir occasionally so that all cherries can absorb brandy flavor.
Sift together flour, baking powder, soda and salt.
Cream butter until smooth; gradually add sugar, beating until very fluffy.
Beat in vanilla and 1 tablespoon of the cherry- brandy juice.
Beat in eggs, one at a time, beating well after each addition.
Beat in chocolate.
Combine milk and instant coffee.
Add flour alternately with milk, beating until smooth after each addition.
Turn into prepared 9-inch layer cake pans and bake in a moderate oven (350°F.) 30 minutes.
Cool slightly, and turn cakes out of pans onto cooling racks.
Whip cream until very stiff.
Sweeten to taste and flavor with a little brandy.
Drain cherries.
Spread a thick layer of cream over one layer of cake and dot with well-drained cherries.
Top with second layer.
Cover top and sides with remaining whipped cream.
Arrange remaining cherries on top of cake.
Shave pieces of semi-sweet chocolate and place on sides of cake.
Chill cake in the refrigera- tor for at least 12 hours before serving.
Stir occasionally so that all cherries can absorb brandy flavor.
Sift together flour, baking powder, soda and salt.
Cream butter until smooth; gradually add sugar, beating until very fluffy.
Beat in vanilla and 1 tablespoon of the cherry- brandy juice.
Beat in eggs, one at a time, beating well after each addition.
Beat in chocolate.
Combine milk and instant coffee.
Add flour alternately with milk, beating until smooth after each addition.
Turn into prepared 9-inch layer cake pans and bake in a moderate oven (350°F.) 30 minutes.
Cool slightly, and turn cakes out of pans onto cooling racks.
Whip cream until very stiff.
Sweeten to taste and flavor with a little brandy.
Drain cherries.
Spread a thick layer of cream over one layer of cake and dot with well-drained cherries.
Top with second layer.
Cover top and sides with remaining whipped cream.
Arrange remaining cherries on top of cake.
Shave pieces of semi-sweet chocolate and place on sides of cake.
Chill cake in the refrigera- tor for at least 12 hours before serving.
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