by Tarla Dalal
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Another version of the famous Schwarzwald cake.
- Stone the cherries. Keep aside 3 tablespoons of the syrup and add the rum to it.
- Bake the sponge mixture in a well-greased and dusted 175 mm. (7") diameter tin.
- Cool the cake and trim form the top and bottom.
- Cut the cake into 2 horizontally.
- Sprinkle the syrup over the cake parts. Allow to soak for 10 minutes.
- Roll out the shortcrust pastry dough to 175 mm. (7") diameter and bake in a hot oven at 450°F for 10 minutes.
- Cool the pastry.
- Apply a thin layer of jam over the pastry.
- Put one part of the cake over the pastry.
- Beat the cream with the sugar until very thick.
- Spread a little cream over the cake, arrange the cherries on top and spread a thick layer (at least 12 mm. (1/2")) of cream over the cherries. Chill in the freezer compartment of a refrigerator for 10 to 15 minutes.
- Put the other cake part on top, spread the remaining cream and decorate with grated chocolate and cherries.
- Chill the cake.
- Serve cold.
- VARIATION : BLACK FOREST (EGGLESS)
- Proceed as above using eggless chocolate sponge cake mixture instead of fatless chocolate sponge mixture.
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