Recipe Book

Directions

1. To make the cherry syrup, cut the drained cherries in half and soak in a bowl with Kirsch for 30 minutes.
2. Place 1/2 cup sugar and 1/2 cup cherry juice in a saucepan over medium heat and stir until the sugar dissolves.
3. Add the liquid used for soaking the cherries into the cherry syrup and set aside.
4. Divide the cherries into 2 equal portions and set aside.
5. Preheat oven to 160 degrees.
6. Grease and flour a deep 9 in round baking pan.
7. In a large mixing bowl, add the sugar end eggs, beat at medium speed until tripled in volume (almost 10 minutes).
8. In a separate bowl, sieve the flour, salt, cornflour and cocoa powder.
9. Add sifted dry ingredients to the egg mixture with the melted butter and very careful combine using a spatula.
10. Transfer mixture to prepared cake pan and bake for 40 minutes.
11. Transfer cake to a cooling rack upside down once cooled.
12. Slice cake into 3 equal layers.
13. To make the frosting, mix the gelatin and 6 tbsp milk in a small bowl and let sit for 5 minutes to thicken.
14. In a medium saucepan, add the cornflour and sugar with 2 cups of milk and whisk over medium heat.
15. Keep stirring mixture to avoid lumps. Once mixture resembles pudding mixture in thickness, microwave gelatin mixture for 15 seconds and add to the saucepan.
16. Transfer gelatin mix to a large bowl and set aside.
17. Using a mixture, add the thickened cream, kirsch and vanilla extract and beat until soft peaks form. Do not over-beat!
18. Add half of the whipped cream to the gelatin mixture and whisk until smooth.
19. Add remaining whipped gream and gently fold until the mixture is combined.
20. To assemble the cake, brush the first layer generously with the cherry syrup.
21. Arrange the first half of the cherries on top of the layer of cake, then top with around 1/4 of the frosting.
22. Carefully place the next cake layer on top and repeat the process.
23. Carefully add the final layer and brush with the cherry syrup.
24. Coat crumb the outside of the cake with a thin layer of frosting then place in 30 minutes to firm up.
25. Spread the remaining frosting over the cake and decorate as desired.
26. Refridgerate for at least 2 hours prior to serving.