Basic Biskuit Torte recipe.
Kirschwasser, juice from cherries (jar)
3/4 L whipping cream
750 g / 3 cups tart cherries (from jar)
good dark chocolate for garnish
maraschino cherries for garnish (optional)
Basic cream for filling recipe
Prepare the Biskuit Torte according to the basic recipe adding the cacao powder to the dough. Let cake cool completely. Drain the tart cherries, catching the juice. Prepare the cream for filling according to the basic recipe with the added Kirschwasser.
Cut the cake two times with a string or large knife, drizzle a few drops of the Kirschwasser and the reserved cherry juice on each segment. Spread the cream on the lower cake segment and layer the well drained cherries on top of the cream. Cover the cherries with another layer of the cream. Cover with the middle cake segment pushing it down lightly. Repeat the process with the second cake segment as previously. Cover with top cake segment push down lightly and spread the cream on top and the sides. Fill a piping bag with the cream and decorate the top layer, garnish with cherries and shaved dark chocolate. Garnish sides with shaved dark chocolate as well, refrigerate.
Last bumped by Anonymous on 09 Jun 2020, 06:40.