---------- Recipe via Meal-Master (tm) v8.05
Title: Black Forest Cake
Categories: Cakes, Desserts, Low-cal, Low-fat
Yield: 12 Servings
6 tb Dutch-process cocoa powder;
;unsifted
6 tb Cake flour; sifted
1 c PLUS 2 tb sugar
1/8 ts Salt
8 lg Egg whites
1 ts Cream of tartar
1 1/2 ts Vanilla extract
1 cn (1 lb.) water-packed pitted
-sour cherries; drained,
;with 1/2 c. juice reserved
2 tb ;water
1 ts Unflavored gelatin
4 ts Light brown sugar
2 ts Cornstarch
1/2 ts Lemon rind; grated
1/3 c Heavy cream
4 ts Confectioners' sugar
1/3 c Evaporated skim milk; ice
;cold
1 ts Lemon juice
Preheat the oven to 375F. Line the bottoms of 2 8-inch
round layer cake pans with wax paper. On a sheet of
wax paper, sift together the cocoa powder, flour, 1
cup of the sugar, and the salt. Set aside.
In the large bowl of an electric mixer, beat the egg
whites at moderate speed until foamy. Add the cream of
tartar and remaining 2 tb. sugar, one at a time, and
beat until the whites hold soft peaks. Increase the
speed to moderately high, then add 1 ts. of the
vanilla extract and beat 1 minute longer. The whites
should be soft and firm, not stiff and dry.
With a rubber spatula, gently fold the cocoa mixture
into the egg whites, about 1/3 at a time, then
carefully pour the batter into the 2 cake pans,
dividing it between them. Bake the layers for 20 to 25
minutes or until they begin to pull away from the
sides of the pans and a toothpick inserted in the
centers comes out clean. Remove and cool on a wire
rack upside down in the pans. When the cake layers are
room temperature, loosen their sides with a metal
spatula; turn them out on a work surface and remove
the wax paper.
To prepare the filling, place the cherries in a bowl,
saving a few for final decoration, and set aside.
Place the water in a small saucepan and sprinkle the
gelatin on top. Let stand for 5 minutes to soften;
then set over very low heat and cook, stirring, until
the gelatin dissolves, about 5 minutes. Set aside.
In another small saucepan, combine the brown sugar,
cornstarch, and lemon rind. Slowly whisk in the
reserved juice until smooth. Bring the mixture to a
boil over moderate heat, stirring constantly; let boil
for 1 minute. Remove from heat, add the cherries, and
mix well. Set aside.
In the small bowl of the electric mixer, beat the
cream at high speed until it holds soft peaks. Add the
confectioners' sugar and the remaining vanilla extract
and beat until the cream holds stiff peaks.
In another small bowl, combine the evaporated skim
milk and lemon juice and beat with clean beaters at
high speed until very stiff; then beat in the cooled
gelatin mixture and fold in the whipped cream.
To assemble, place 1 cake layer on a cake plate. Top
with the cherry cream mixture, spreading it to the
edge. Gently spread 1 cup of the whipped cream mixture
over the cherry mixture, then place the second cake
layer on top. Using a large pastry bag fitted with a
star tip, pipe rosettes of the remaining whipped cream
around the edge and in the center of the cake.
Decorate with reserved cherries. Refrigerate until
serving time.
One serving: Calories: 156; total fat: 3g; saturated
fat: 2g; cholesterol: 9mg; sodium: 71mg.
-----
