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  Added: May 23, 2011  •  Visited (344)  •  Print version Print this recipe (46)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Kirsch Gateau
(Kirschtorte)
What You Need:
FOR THE JAP CAKE BASE
  • 5 egg whites
  • 2 tablespoons flour
  • 4 oz sugar
  • 2 tablespoons potato flour or corn flour
  • 4 oz ground almonds or hazelnuts

    FOR THE GENOESE SPONGE LAYER
  • 4 eggs
  • 3 oz potato flour or corn flour
  • 6 oz sugar
  • A pinch of salt
  • 2 teaspoons baking powder
  • 2˝ oz flour
  • Kirsch

    FOR THE BUTTER CREAM
  • 8 oz butter
  • Carmine coloring
  • 8 oz icing sugar
  • Kirsch

    TO DECORATE
  • Whole almonds
  • Icing sugar
  • Ground almonds

  • How To Cook:
    1. Prepare 2 round 10-inch tins by lining with greased greaseproof paper. Make the Jap cake base by beating the egg whites very stiffly, adding the sugar, ground nuts and flours, and mixing lightly.

    2. Divide the mixture into 2 equal parts, and spread each in one of the 2 round tins. Cook in a moderate oven (350°F).

    3. Take off the paper from the base by moistening it with water, and, if necessary, finish drying the cakes in a slow oven. (These Jap cakes may be stored in an airtight tin.)

    FOR THE GENOESE SPONGE:
    1. Put the eggs, sugar and salt in a basin over hot water and beat until the mixture is light and thick (about 15 minutes).

    2. Add the mixed and sieved flours and baking powder, folding in delicately.

    3. Put into a greased and lined to-inch cake tin and cook in a moderate oven (350°F) for 40 - 45 minutes.

    TO MAKE THE BUTTER CREAM:
    1. Cream the butter and stir in the sieved icing sugar, then add a few drops of coloring to give a pale rose tint, and then finally add the Kirsch and mix well.

    TO ASSEMBLE THE CAKE:
    1. Spread one Jap cake with butter cream. Sprinkle the Genoese sponge with Kirsch to flavor and put on to the Jap cake.

    2. Spread the top of the sponge thickly with butter cream and cover with the second Jap cake, pressing this in place with a plate, to keep the gateau even and flat.

    3. Cover the top and sides with butter cream.

    4. Stick blanched and toasted almonds round the sides and dredge the top with lightly toasted ground almonds.

    5. Dust the surface generously with icing sugar, then, using the back of a knife; mark the sugar with a diamond pattern-the traditional decoration.

    To Make: 1 cake
    This recipe is also available in:
    Cuisine » Europe » Switzerland
    Dish » Cake & Muffins
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Nuts » Almond
    Main Ingredient » Dairy » Egg

     





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