SYRUP
ICING
From: Mark Alexander <mark@alexr.demon.co.uk>
Date: Fri, 1 Jul 1994 02:27:10 GMT
CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl &
whisk well. Sift dry ingredients together & whisk into liquid mixture.
Pour into greased & floured 9" cake tin & bake for 35 minutes or until
springy.
Cool cake completely & remove from pan. With a serrated knife, cut cake
horizontally to make 3 thin layers.
SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes. Let
cool & then add kirsch.
ICING: In a blender, combine cashews, water & vanilla. Blend till smooth &
creamy. Add honey & tofu & blend again. Set aside 2 c for the vanilla
icing to go on top & sides of cake. To the rest of the mixture, add melted
chocolate & 3 tb of syrup. Blend till smooth. Chill both icings before
using.
TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup
onto bottom layer & spread half of chocolate icing over it. Place the
middle cake layer on top & brush with syrup & icing. Put down a layer of
cherries & dot with a little vanilla icing to help the top layer stick.
Place the top layer on the cherries & brush again with syrup. Frost top &
sides with vanilla icing. Decorate with cherries & pipe rosettes if
desired.
Chill several hours before serving. The cake can be kept covered if not
being served till the following day. However, the frosting may discolour
after about 3 days.
"Vegetarian Times" December, 1993
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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