On Wed 22 Mar 2006 05:27:48p, Thus Spake Zarathustra, or was it JJ?

> Having this problem for years.
> I make a 100% real whipped cream black forest cake. The only way to get
> a good production and ease handling of this cake is to build it then
> freeze it. Then I just take the cake out of the freezer as needed and
> finish them off. The problem I always have is that the cherries remain
> frozen in the center (bottom layer)as the rest of the cake is defrosted
> and ready to eat.
>
> I would like to keep the cherries in the cake since it really adds to
> it.
>
> Any ideas.
>
> John

Soak the cherries overnight in cherry brandy, either Cherry Heering or
Kirschwässer or even cherry schnapps, before using between the cake
layers. The alcohol will prevent solid freezing. If you're not using it
otherwise in the filling, Kirschwässer in particular lends an authentic
flavor to a Schwarwälder Kirschtorte.

--
Wayne Boatwright o¿o
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BIOYA