INGREDIENTS

INSTRUCTIONS

From: Bill Stuart <ah787@freenet.carleton.ca>  Date: Sun, 24 Jul 1994
09:18:05 -0400 (EDT) Put a fairly large pan of  water onto a pot and
bring to a boil. Get a large metal bowl and put  the egg yolks and eggs
into it. Add sugar and beat until well mixed.  Put the bowl in the pan
of boiling water and beat rapidly until it  reaches a ribbon stage. The
mixture must be very foamy. Remove from  heat. Add flour/cocoa mix and
incorporate. Fold, do not beat. Put in  circular pan (chemisier, spray
with no-stick stuff, etc before  putting genoise in mold). Bake at 380
F till it's done. Allow to cool.  Soak cherries in kirche. Put water
and sugar for syrup in a bowl and  bring to a boil. Remove from heat,
drain the kirche from the cherries  into the syrup.  Prepare the
chocolate for the garnish (temper it or use vermicelli).  Pour the
creme into a cold bowl. Add sugar and vanilla, whip to  medium soft
peak, hard if desired. The inside should not be hard peak.  Cut the
cooled cake into thirds. Brush the bottom layer with syrup,  cover with
some creme and cherries. Add the second layer, repeat.  Brush the third
layer with syrup and place on top.  Cover the cake with the remaining
whipped cream and decorate with  remaining cherries and chocolate.
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4399
Calories From Fat: 85
Total Fat: 10.1g
Cholesterol: 137.3mg
Sodium: 162.2mg
Potassium: 2056.2mg
Carbohydrates: 297.4g
Fiber: 6.5g
Sugar: 215.7g
Protein: 8.8g