German Black Forest Cherry Torte

FOR THE CAKE:
8 eggs
1 cup plus 3 tablespoons sugar, divided use
1 1/2 teaspoons vanilla, divided use
1/2 cup cocoa
1/2 cup flour
1/2 cup unsalted butter, melted
FOR THE GLAZE:
1/2 cup water
3 tablespoons plus 1/4 cup kirsch
FOR THE CHERRY MIXTURE:
1 can (17 ounces) pitted dark sweet cherries
1/8 teaspoon ground cloves
3 tablespoons cornstarch
3 tablespoons cold water
FOR THE WHIPPED CREAM MIXTURE:
3 cups gourmet or heavy whipping cream
1/2 cup sifted powdered sugar

TO PREPARE THE CAKE:
Preheat oven to 325 degrees F. Well-grease and flour three 8 inch layer pans.

Combine eggs, 1 cup of the sugar, and 1 teaspoon of the vanilla, mixing on high speed with electric mixer until fluffy and thick, about 10 to 15 minutes.

Sift together cocoa and flour. Sprinkle small amount cocoa mixture over egg mixture; gently fold in. Repeat with remaining cocoa mixture.

Gently fold in melted butter, one tablespoon at a time. Pour into prepared pans.

Bake at 325 degrees F for 15 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool 5 minutes; remove from pans.

TO PREPARE THE GLAZE:
Combine 1/2 cup water and the remaining 3 tablespoons sugar in small saucepan; bring to boil, stirring until sugar is dissolved; cool. Stir in 3 tablespoons kirsch.

Place cakes on cookie sheets; gently prick each layer with fork. Brush each cake evenly with syrup; let stand at least 10 minutes.

PREPARE THE CHERRY MIXTURE:
Drain cherries, reserving 3/4 cup juice.

In small saucepan, combine reserved juice, 1 cup cherries, sugar and cloves; bring to boil. Stir in combined cornstarch and water. Boil 1 minute or until clear and thickened, stirring constantly. Cool.

PREPARE THE WHIPPED CREAM MIXTURE:
Beat whipping cream on high speed with electric mixer until slightly thickened. Gradually add powdered sugar, beating until stiff peaks form. Add 1/4 cup kirsch and 1/2 teaspoon vanilla, beating only until well-combined.

TO ASSEMBLE THE CAKE:
Place one cake layer on serving plate; spread with cherry mixture. Place second cake layer over cherries; spread with 2 cups whipped cream mixture. Top with remaining cake layer; spread top and sides of torte with remaining whipped cream mixture. Chill several hours.

TO SERVE:
Just before serving, garnish top with remaining cherries.

Servings: 16
Source:Wisconsin Milk Marketing Board, Inc.