INGREDIENTS

INSTRUCTIONS

For the pastry bottom:  Mix together flour, cocoa, and baking powder;
make a hole in the  middle and pour in sugar and egg white, and mix
until it is a thick  paste. Cut the margarine in little blocks, and put
them in the mid-  dle and voer with a little flour and knead it all
quickly with hands  into a smooth, firm paste. If it is sticky, put it
in the  refrigerator for a short time. Grease the base of a 10" round
cakepan, roll out the pastry to fit. Preheat oven for 5 minutes on
VERY HOT (425F) and then reduce heat to 350F and bake for 20 minutes.
For the Sponge Cake Mixture:  Whisk the egg yolks with the water until
frothy, then add 2/3 of the  sugar, a little at a time, and continue
whisking until the mix- ture  is creamy and thick. Add the flavorings
and the cinnamon. Whisk the  eggwhites in a separate bowl until stiff
peaks form and gradually  whisk in the rest of the sugar. Pour the egg
white mixture over the  egg yolk mixture. Mix the flour, cornstarch and
baking powder and  sift over the egg white mixture. Fold all together
very gently (DO  NOT STIR OR BEAT). Line a round cakepan bottom, the
same size as the  pastry, with wax paper. Fill with the sponge mixture
and bake  immediately in a moderate oven (350F) for 30-35 minutes.  For
the Filling and Topping:  Pour the cherries through a sieve, and
collect the juice. Measure  juice off to 1/2 pint, and if necessary
fill up with water to make  1/2 pint, and blend 4 T. of the juice with
the cornstarch. Bring the  rest of the juice to a boil, and remove from
heat. Stir in the  prepared cornstarch, return to heat, and boil up
briefly. Mix in the  cherries and put aside to cool When cold, sweeten
to taste with the  sugar and the cherry spirits. Blend the gelatine
with water and set  aside for 10 minutes to swell. Stir over low heat
until gelatine is  almost completely dissolved, then cool. Whip the
cream until almost  thick, then add the lukewarm gelatine mixture and
the powdered sugar,  continue whisking until it is quite stiff. Spread
1/2 of the cherry  mix and 1/2 of the cream over the pastry layer base.
Cut the sponge  through once horizontally and lay one half on the
pastry base. Press  well. Cover with the rest of the cherry filling and
1/2 of the  remaining cream. Cover this with the other half of the
sponge cake  and pile the rest of the whipped cream on top. Sprinkle
with the  grated chocolate. Cool well before cutting.  Typed for you
by; Linda Fields, Cyberealm BBS Watertown, NY 1992  315-785-8098 or
3155-786-1120  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

A Message from our Provider:

“Jesus: Never-ending fulfillment”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 184
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 72mg
Sodium: 100mg
Potassium: 68mg
Carbohydrates: 35g
Fiber: 1.1g
Sugar: 14.1g
Protein: 4.9g