"Dave Bell" > wrote in message
ea.net...
On Wed, 23 Mar 2006, it was written:

> 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.

Didn't you make that "Yummy!" sound?

Reminds me of the time I was offered a Bourbon ball cookie. I was under the
impression that the cookies had been soaked in bourbon before baking them.
Everyone laughed at me when I nearly choked on it. I think she used a whole
bottle of Jack on about two dozen cookies. (Ha-Ha)

Gordon in SW Indiana