Sugarplum Black Forest Torte Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: Sugar, granulated
1 3/4 cup: Flour, all purpose; unsifted
2 tsp: Soda,
1 tsp: Salt,
1/4 tsp: Baking powder,
1 cup: Margarine, softened
1 1/4 cup: Buttermilk,
1 tsp: Vanilla,
12 tbsp: Cocoa,
3: Eggs,
Chocolate filling:,
4 package: No-melt baking chocolate,
2 1/2 cup: Powdered sugar, sifted
1/4 cup: Hot water,
1: Egg, unbeaten
6 tbsp: Margarine, softened
1/2 cup: Sliced almonds, toasted
Whipped cream-,
1 cup: Heavy cream,
2 tbsp: Sugar, granulated
1/2 tsp: Almond extract,
Directions:
Measure sugar, flour, soda, salt, baking powder, cocoa, margarine,
buttermilk and vanilla into large mixer bowl. Beat at low speed to
blend, then beat 2 minutes at medium speed. Add eggs; beat 2 minutes
longer. Pour one-fourth of batter into each of four greased and wax
paper-lined 8-inch layer cake pans; layers will be thin. Bake at 350~
about 15 minutes or until wooden pick inserted in center comes out
clean. Two layers may stand while first two bake, if necessary. Cool
slightly; remove from pans and continue cooling. Fill and frost
layers with Sugarplum Chocolate Filling and Sugarplum Whipped Cream,
alternately.
Sugarplum Chocolate Filling. Combine chocolate and powdered sugar and
water; blend. Add egg and beat well. Add margarine, one tablespoon
at a time, beating thoroughly after each addition. Stir in almonds,
reserving some for garnish. Sugarplum Whipped Cream. Whip cream with
sugar and almond extract.
Source from luhu.jp
buttermilk and vanilla into large mixer bowl. Beat at low speed to
blend, then beat 2 minutes at medium speed. Add eggs; beat 2 minutes
longer. Pour one-fourth of batter into each of four greased and wax
paper-lined 8-inch layer cake pans; layers will be thin. Bake at 350~
about 15 minutes or until wooden pick inserted in center comes out
clean. Two layers may stand while first two bake, if necessary. Cool
slightly; remove from pans and continue cooling. Fill and frost
layers with Sugarplum Chocolate Filling and Sugarplum Whipped Cream,
alternately.
Sugarplum Chocolate Filling. Combine chocolate and powdered sugar and
water; blend. Add egg and beat well. Add margarine, one tablespoon
at a time, beating thoroughly after each addition. Stir in almonds,
reserving some for garnish. Sugarplum Whipped Cream. Whip cream with
sugar and almond extract.
Source from luhu.jp