Table of Contents
In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir.
KIRSCH BLACK FOREST CAKE This cake is extra special when made with clear, unsweetened cherry liqueur (kirsch). If kirsch is not available, brandy is an acceptable substitute. 1 ⅔ cups plain flour ⅔ cup unsweetened cocoa powder 1 ½ teaspoons bicarbonate of soda 1 teaspoon salt ½ cup copha – butter or margarine 1 ½ cups (375g) white sugar 2 eggs
Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean. Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake. In a bowl beat the butter until light and creamy.
Let inverted cake rest for 24 hours. In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch.
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