The Event: The mixer beats the egg yolks in a spiral motion, as the sugar is being added to the eggs. Due to the fat content of the egg yolks, the yolks are isolated from the egg whites to avoid the deflation in the rising of the whites. Two separate batters consisting of the egg whites which were whisked until it became frothy and the egg yolks were then mixed together with butter using a spatula in folding motion. After which a sifter was used to add the flour and the cocoa powder into the mixture while it was being whisked in the mixer.
The oven was pre-heated to a temperature of 175F. The combined batter was then poured into a buttered spring-form pan which had been smoothly brushed with butter to avoid having the batter stick to the pan. The batter slowly started to solidify and rise higher. The point at which the cake starts to become golden in color is the sign to get the cake out of oven, since it is completely baked. Alongside, the juice of the cherries was being drained and the whipped cream was mixed with the vanilla sugar to form the blobs on the surface of the cake.
The chocolate was separately being melted to get the icing ready. The melted chocolate was allowed to cool down and then started the process of assembling the cake. The Process: The success of the cake depends on the measurements used for the ingredients. The measurements needed should be taken carefully to prevent flaws in the outcome of the cake. If for any reason there is a mistake in the measurement of one or more of the ingredients, this may result in batter being too parched or too soggy. In which case, the batter will not be able to bake properly.
The perfect outcome of the sponge of the cake depends on the uniformity and width of the batter, which will only be precise if the ingredients are perfectly measured. It is preferable to melt the butter first and then pour the egg mixture into the pan because it becomes easier for the baker to smoothly fold the mixture with the other ingredients or else the mixture could stick to the pan and negatively affect the rising of the cake. Using a sifter to add in the dry ingredients such as the flour and cocoa powder, will control the amount of air that is in the batter, which is crucial in order to achieve the lightness of the sponge.
Also, to achieve the perfect golden color of the sponge and the lightness, the heat of the oven should be set at a perfect temperature. While preparing the batter, the oven must be pre-heated to a temperature of 175F. To be totally ascertained that the sponge has cooked completely, a knife is popped in the centre of the cake, if it comes out without any batter stuck to it that means the sponge is baked and ready to be decorated. The sponge is then cut into three layers. The bottom two layers are sprinkled with kirsch and whipped cream mixed with vanilla sugar.
Dried cherries are evenly placed on the whipped cream. The side of the top layer of the cake is then covered with the whipped cream and the surface is coated with chocolate icing. Finally, the blobs of whipped cream are evenly placed on the icing and a cherry is placed on each blob. The Procedure: The baker must have all ingredients measured and ready prior to the baking to ease the process of making the cake. He will then melt the butter in a pan and add the egg mixtures to it by carefully folding it with a spatula to stop the negative effect on the rising of the sponge.
The baker will then make use of a sifter to add in the flour and the cocoa powder into the batter and combine the above mentioned dry ingredients. Then, he will pour the combined mixture in a buttered spring-form pan. Then, he will place the pan in the oven, which has been preheated at a temperature of 175F. After the cake is done, the baker will take it out and insert a knife in the sponge to test whether or not the batter has baked thoroughly, if the knife comes out without any batter stuck to it, then the cake is ready to be decorated.
The baker will then cut the sponge into three layers and then place kirsch on the bottom layer. Spread the whipped cream mixed with vanilla sugar and place cherries on it and repeat the process with the middle layer. The sides of the top layer are then covered with the whipped cream mix and the surface has chocolate icing applied on it. Then the whipped cream blobs with cherries on top are made on the surface to make it look pretty. The cake is then ready to be served. Ingredients: -butter -175 g sugar – 6 eggs – 145 g flour 40 g margarine – 35 g cocoa powder – 1 jar of cherries – 2 tbs potato starch – 3 tbs sugar – 7 tbs kirsch – 500 ml whipping cream – 100 g chocolate confetti – 75 g chocolate – 8 g vanilla sugar (1 packing) Instructions: 1. Preheat the oven at 175 °C. 2. Sift the flour together with the cocoa powder. 3. Stir the sugar and the eggs with a mixer. 4. Melt the butter in a little pan. Pour the butter to the egg mixture and fold it softly with a spatula. Add the flour and fold it again until you get a smooth mixture.
Pour the batter into a buttered spring-form pan. 5. Place the spring-form in the middle of the oven. 6. Bake the cake for 45 minutes. 7. Take it out of the oven, let it cool down and turn it around. 8. Cut the cake horizontally into three layers. 9. Sprinkle these layers with kirsch (6 tbs in total). Drain the cherries and keep the juice. Bring the juice to the boil. Add the potato starch and keep on stirring to mix it. Add 3 tbs sugar, the drained cherries and 1 tbs kirsch to the juice. 10. Beat the whipping cream with the vanilla sugar.
Cover the lowest layer of the cake with half the cherries and one-third of the whipped cream. Add the second layer. Cover it with the remaining cherries and the whipped cream. Add the third layer. Spread the side of the cake with the remaining whipped cream. 11. Melt the chocolate on a low fire. Let it cool down. Reheat the chocolate until 37°C (99°F). Top the cake with the chocolate icing. 12. Cover the side of the cake with chocolate confetti. 13. Put blobs of whipped cream on the cake and put a cherry on each blob.