Punky’s Black Forest Cherry Torte

Punky’s Black Forest Cherry Torte

INGREDIENTS

6 oz. – Eggs, room temp
6 oz. – Sugar
2 oz. – Water, warm
5 oz. – All-purpose flour
1 ½ oz. – Cocoa
1 ¼ t- Baking powder

METHOD

Make sure the eggs are warmed. Combine in a mixer bowl. Whip 5-7 minutes or until light and lemon-colored.
With mixer on low, slowly add water.
Sift flour, cocoa, and powder three times. Carefully fold into egg mixture.
Grease an 11″ flan pan.
Cut a parchment circle to fit bottom of pan. Spread batter evenly into pan.
Bake at 350 degrees F for 12-15 minutes, or until just lightly baked.
Cool 10 minutes, then remove from pan and let cool completely.

Brandied Cherries

INGREDIENTS

4 oz. – Water
4 oz. – Sugar
12 oz. – Cherries, sweet
2 oz.-Brandy

METHOD

Heat to dissolve sugar. Cook for a few minutes to a syrup.
If using frozen cherries, thaw and drain. Use juice in above.
Add cherries and brandy to syrup.
Cool, refrigerate a few days.

Whipped Cream

INGREDIENTS

1.5 oz. – Sugar
2 t- Instant clear-jet
12 oz. – Heavy cream
1 oz. – liqueur, if desired

METHOD

Whisk together sugar and instant clear-jet.
Start whipping cream on medium while adding sugar mixture in a stream. Scrap bowl. Whip to fire peaks.
Stir in alcohol.

ASSEMBLY

Heavily brush cake with juice from the brandied cherries.
Pipe in lattice pattern on top of cake.
Add cherries between lattice. Pipe a border.

Punky’s Black Forest Cherry Torte

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