I spent yesterday making a Black Forest cake for my daughter's birthday. I made this cake for my husband' s birthday for years. It is a delicious and pretty cake but very involved. It starts with beating five eggs and sugar for five minutes til thick like ribbon candy. I usually get so bored. But this year I discovered if I meditate while holding the hand mixer and focusing on a mantra ( Amen is working for me) I was able to beat those eggs for ten minutes and it really made a difference in the cake height.
Still, it took from 12:30 pm to 4 pm to complete the cake. After the cake goes in the oven the next step is the filling which is made from sour cherries, Kirsch and cornstarch. Since I discovered Morello cherry jam at Trader Joe's, I skip this step. That jam is the most spectacular stuff. Mixed with a little Kirsch, it is better than the recipe filling.
The next element is the frosting which is made with Kirsch( yes, there is a little kick to this cake) gelatin and whipping cream. The gelatin is disolved in the liquor and added to the cream. I must have heated the gelatin mixture too much because when I put it in the cream it hardened into a rubbery, ropey mess. Funnily enough, straining cream provides enough agitation to start the thickening process. I got the worst pieces out and the topping whipped up beautifully.
To assemble the cake, sprinkle the layers with Kirsch, sandwhich with the cherry filling and frost with the whipped cream. Sprinkle dark chocolate curls over everything and decorate with Morello cherries.
Let it all meld in the refrigerator for a few hours. Oh, baby, it's good.