| Drain pie cherries and discard liquid, soak in the
1 ounce of Kirschwasser for several hours or more. Drain and
add kirsch to the 3 ounces of kirsch syrup |
| Slice the sponge cake into three equal layers. Place
the first layer on a 10" cake board or plate. |
| Brush with 1/3 the kirsch syrup. |
| Spread 4 ounces of the filling onto the first layer
- sprinkle with half the drained cherries. |
| Press the center layer on and repeat steps #3 and #4
using another 4 ounces of whipped cream and the balance of the cherries.
Press on the top layer and use the remaining 1/3 of the syrup. |
| Using a spatula ice the top and sides of the assembled
cake with about 4 ounces of the whipped cream filling. |
| Working over a bowl of chocolate sprinkles apply
the sprinkles evenly to the edge of the cake. |
| Using a large star tip in a pastry bag garnish the
top with evenly spaced rosettes. Press into each rosette a dried
stemmed maraschino cherry. |
| Prepare 3-4 ounces of soft curled chocolate shavings
and pile into the center of the ten rosettes. Dust lightly with powdered
sugar through a small sifter. |
| Chill Well before serving. |
Main Menu
Large Cakes (17)
