![]() I didn't want to risk overbeating the icing while trying to thoroughly incorporate the stabilizers/flavors. 2) I beat the whipped cream to just shy of soft peaks and added the powdered sugar, dry milk, and Kirsch, then beat to stiff peaks. I did incorporate the full 1/2 cup amongst the three layers. ![]() ![]() I also made two minor procedural modifications: 1) I followed the lead of the reviewer who linked her modified recipe for this cake by gradually brushing the 1/2 cup Kirsch that the cherries had soaked in onto the tops of the three cakes (I had poked about 30 holes with a toothpick in each cake) while the cakes were still in the pans and had not yet cooled. He even posted a picture of the cake on Facebook, and it was only the second picture in 5 years he's ever posted!There were only about a dozen people at the get-together, and the cake was such a big hit I was commissioned to make four more cakes for $50 each! That certainly helped me get over the sticker shock I experienced when I purchased the Kirschwasser.I made the recipe exactly as stated with canned pitted dark cherries in heavy syrup (Oregon brand, two 15oz cans, drained, including the 15 or so cherries I reserved for the garnish) because I could not locate fresh cherries in any local markets in April. He said it was very authentic and as good as any he's ever had back home. The host, who was born and raised near Stuttgart, actually jumped with glee when I arrived with the cake. I made it for a German-themed Easter gathering.
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