Ingredients
- 6 egg yolks
- 6 beaten egg whites
- 3/4-cup sugar
- 1/2-cup flour
- 6 Tbs. butter
- 2 Tbs. dark chocolate powder
Step One:
- 3 cups pitted sour cherries
- 6 Tbs. sugar
- 2 Tbs. wheat starch
- Water, just enough to dissolve the starch
- 1 oz. Cherry Schnapps
Step Two:
- 3 oz. Cherry Schnapps
- 3 oz. aqueous solution of sugar
- 3 oz. water
Step Three:
- 3 cups cream
- 2 tsp. gelatin powder
- 3-1/2 Tbs. sugar
- 6 Tbs. Cherry Schnapps
Step Four:
- 3-1/2 Tbs. chocolate sprinkles
- 1 cup whole cherries
Directions
Preheat oven to 400 degrees F (180 degrees C) Melt the butter in a saucepan until it is liquid, and keep warm, not hot. In a double broiler, place the egg yolks and the sugar, mix until well blended and frothy. Using a sieve, sprinkle the flour and chocolate powder into the egg yolk mixture. Pour the butter into the egg yolk mixture and stir until blended. Fold the egg whites into the mixture Pour the mixture into a greased 12-inch round pan. Bake for 35 minutes.*
STEP ONE: Place cherries and sugar into a pot over medium heat and bring to a boil. Dissolve the wheat starch in water and add it to the cherry mixture. Let the cherry mixture cool then add the schnapps mixing until you reach a jam like consistency.
STEP TWO: Place all ingredients in a bowl and mix. Moisten all three layers or biscuits with the Schnapps and sugar mixture. Then spread the jam mixture you made in step one over the first layer, place the second layer of the cake on top of the first.
STEP THREE: Place the cream, gelatin powder, sugar and schnapps in a bowl and whisk together. You want to reach a consistency where the cream forms peaks. Spread 1/3 of the cream over the second layer of the cake. Add the last layer of the cake on top of the cream mixture.
STEP FOUR: Spread the rest of the cream mixture over the entire cake, covering the top and the sides. Place the chocolate sprinkles around the sides of the cake and decorate the top with cherries.
Cook's Note
*Will cut the biscuit into three horizontal disks. These disks will form the layers of the cake. It is important that all of the ingredients for the biscuit are the same temperature when mixing. Timing: Can prepare the biscuit a day ahead.
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