- Mix the flour, cocoa and baking powder in a bowl. Mix the eggs with the sugar and vanilla sugar, then pour into a well in the middle of the flour.
- Mix the liquid into some of the flour until it forms a porridge-like mass
- Add the cold butter, and rub into the dough.
- Mix in the rest of the flour and knead briefly into a ball.
- Rest the dough in the refrigerator for 30 minutes.
- Roll the dough out to fit the base of a 20 cm (8 inch) springform cake pan.
- Bake at 160°C (325°F) for 20 minutes.
- Mix the flour, cornstarch, baking powder and cocoa powder with a whisk.
- Whisk the 4 egg yolks with the warm water until it is foamy, and little by little add ⅔ of the sugar, the vanilla sugar, almond extract, and cinnamon.
- Beat the egg whites to stiff peaks, and beat in the rest of the sugar a little at a time.
- Fold the beaten egg whites into the egg yolk mixture.
- Sprinkle the flour mixture onto the egg mixture and carefully incorporate.
- Pour into a 20 cm (8 inch) springform pan lined with parchment paper.
- Bake at 160°C (325°F) oven for about 35 minutes until a wooden skewer or toothpick comes out clean when the cake is pierced.
- Cool cake in pan for 15 minutes, then turn out onto a cooling rack to cool completely.
- Drain the cherries in a sieve. Reserve the juice.
- Begin heating ¾ of the juice in a saucepan, and mix the cornstarch with the rest.
- When the juice starts to boil, pour a little hot juice onto the cornstarch. Mix well, then stir it back into the saucepan. Cook until the mixture has thickened.
- Add the sugar and stir to dissolve. Mix in the cherries in, then remove from the heat and allow to cool.
- Add the Kirschwasser.
- Sprinkle the gelatin onto the 3 tablespoons of water, and allow to bloom for 10 minutes, stirring from time to time.
- Heat the gelatin carefully until melted. Allow to cool to room temperature, but don't let it set.
- Whip the cream to soft peaks, and fold in the cool but still liquid gelatin. Whip until stiff, adding vanilla sugar to taste. If you don't have vanilla sugar, use 1 tablespoon of vanilla extract and granulated sugar to taste.
- Spread ½ the cherry mixture then ⅓ of the whipped cream mixture onto the shortcrust base.
- Cut the cake horizontally into two layers using a length of cotton thread.
- Press one cake layer onto the filling.
- Spread the rest of the cherry mixture onto the cake, along with half of the remaining whipped cream.
- Cover the filling with the last layer of cake, and spread the remaining whipped cream on top.
- Strew the top of the torte with shaved chocolate, and decorate with glacé or maraschino cherries.
- Refrigerate for 4 hours or longer before serving.
Notes, tips, and variationsEdit
- The cake layers may optionally be sprinkled with Kirschwasser before assembly.
- The bitter almond oil can be replaced by 2 tsp almond extract.
- ↑ (If possible, use only cherries in real maraschino liqueur, not the imitation maraschino cherries found in grocers and supermarkets)