- 8 egg yolks
- 1 whole egg
- 1 tbsp. water
- 1 cup sugar
- 3/4 cup fine dry bread crumbs
- 1/2 cup finely ground blanched almonds
- 1/2 tsp. almond extract
- 1/3 cup cocoa
- 1/2 cup sifted all-purpose flour
- 8 egg whites
- 1 envelope (1 tbsp.) unflavoured gelatin
- 2 tbsp. cold water
- 2 1/2 cups whipping cream
- 1/3 cup sifted icing sugar
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- cherry filling
- grated chocolate or chocolate curls
- candied or maraschino cherries
- Heat oven to 350 degrees. Grease and flour two 9″ round layer cake pans, 1.5″ deep
- Beat egg yolks, whole egg, and 1 tbsp. water together until thick and fluffy, about 5 minutes at high speed on the mixer.
- Add sugar gradually, beating well after each addition.
- Fold in bread crumbs, almonds and 1/2 tsp. almond extract.
- Sift cocoa and flour together into mixture and fold to blend.
- Beat egg whites until just stiff but not dry; fold into first mixture gently but quickly.
- Divide evenly between the two prepared pans.
- Bake 25 minutes or until a toothpick comes out clean.
- Cool a few minutes then turn out onto racks
- When cool, split each layer into 2 thin layers.
- Put gelatin into small dish; add 2 tbsp. water and let stand 5 minutes.
- Set in pan of boiling water and heat until gelatin dissolves. Let cool for about 1 minute.
- Beat cream, icing sugar, vanilla and 1/2 tsp. almond extract until just beginning to thicken while gelatin is dissolving and cooling. Continue beating cream and add the gelatin in a very thin stream. Beat until stiff peaks form.
- Put one of the thin layers of cake on a serving plate.
- Top with cherry filling, spreading evenly.
- Add another layer of cake.
- Spread with about 1/4 of the whipped cream.
- Add another layer of cake and another 1/4 of the whipped cream.
- Top with final layer of cake and ice whole outside of cake with remaining cream.
- Sprinkle sides and top of cake generously with grated chocolate or chocolate curls (unsweetened is best).
- Cut a few cherries in half and add them to the top of cake.
- Chill at least an hour before serving.
CHERRY FILLING
- 14oz. can red pitted cherries
- 1 tbsp. cornstarch
- 1/2 tsp. almond extract
Drain cherries very well. Measure out 3/4 cup of the juice (add a little water if necessary). Add cornstarch to juice in a small saucepan and stir until smooth. Set over high heat and bring to a boil quickly, stirring constantly. Turn heat to low and cook 1 minute, stirring constantly. Remove from heat and stir in almond extract and cherries. Chill until thick and use as filling.