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Use a palette knife to spread the remaining cream on top in big, puffy waves. Grate chocolate curls generously over them, and arrange the remaining cherries around the edge. Chill for an hour before serving. looking for German dessert recipe for Oktoberfest dinner party and stumbled across your recipe. What do you mean by neutral oil? Have you ever tried using coconut oil? In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That’s ok.
If you’re making the pastry layer, sift the flour and cocoa powder into a mixing bowl and add a pinch of salt. Whisk together, then mix in the remaining ingredients to make a dough. Wrap in clingfilm and chill for 20 minutes. Cherry syrup to soak the cake layers, and cherries to add between the layers. The syrups makes the cake ultra moist – my favorite part of this recipe.When you’re ready to assemble the cake, set aside 12 of the cherries, then put the pastry layer on a cake stand or board. Spread this with a third of the jam, a quarter of the cream and a third of the remaining cherries, then top with a layer of sponge (be gentle as you lift it) and repeat the jam, cream and cherry layers. Repeat again, finishing with the final layer of sponge. After opening: Keep container closed. Keep cap area clean and free from syrup residues. Do not refrigerate – crystals may form in the liquid at low temperature. It was simple to assemble with your tips. I let the cake rest overnight in the fridge, as you suggested.
Yum! This sound great! What an amazing cake to make in remembrance of your nephew. May your memories of him stay with you forever ❤️ I made this cake today for a remembrance get-together for our recently departed nephew’s first heavenly birthday. I was told it was his favorite cake. This recipe is a keeper, for sure! It came out just beautifully and was delicious! We like less-sweet desserts, so I did tinker a bit. I used Alulose in place of the sugar… the canned cherries in heavy syrup had enough sweetness… and I whipped the heavy cream without adding anything. I didn’t have Kirsch so I added a bit of cherry polinka (Hungarian liquor), and also, no fresh cherries in season so I used Bada Bing jarred cherries for the topping.
Chocolate cake –I bake the batter in two 8-inch pans, then cut each cake layer in half to get a total of 4 layers.
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