Ritual Rival Recipe

Directions:

1. Note: This cake is...Beaten Severely...at times,only for it's own good...and Coddled Gently...at times,again for it's own good.It obtains their height from these vigorously beatings...as to form a nice network of bubbles that rise to attention when facing the heat of the oven,which is placed at a nice 350 degrees.
2. Line your 8 pans with parchment paper,butter their bottoms,and sides.Sprinkle lightly with flour.
3. Combine the cake flour,dutch,and salt...by sifting these together,it combines the ingredients and better aerates.
4. You have separated your eggs...so,place the egg yolks and 1/2 cup sugar in a bowl.
5. Beat for 3 minutes or until thick...when you lift the beater the batter should fall back on itself like a ribbon.
6. Stop beating occasionally to bring down the sides,then add the flavoring...beat until combined.
7. In one very pristine clean bowl...add egg whites...beat the heck out of them until foamy,about 1 minute.Increase the speed,and continue beating for about 3 minutes until the whites look shiny and smooth,and form soft peaks.
8. Now,beat in your remaining sugar...but,gradually about 2 tablespoons at a time,every second or so.
9. After your sugar has been incorporated...continue to beat for 1 minute longer...When you finally stop,a lift of the whip,the peaks will be firm and straight,or,will be looking like stiff peaks...The bowl,remember,must be perfectly clean...or otherwise the whites will not expand to their full volume.
10. Now,add one-fourth of the whites on top of the yolk mixture...fold in gently,after all that beating(you must not beat at this point)blend and fold,until no white streaks are visible...this will light the batter.Add remaining whites,and,fold very gently again,until thoroughly combined.
11. Next,fold in flour mixture in 4 additions,sprinkle over,fold in until no streaks are visible.
12. The batter at the end will be light and foamy.
13. Sprinkling the flour,takes a bit of patience and time...by adding the flour in fourths and in small amounts...prevents their weight from deflating the mixture.
14. Now,pour this nicely formed batter into your prepared 8 pans...dividing evenly and bake undisturbed for 18 to 20 minutes.
15. If the cake looks set,touch the tops gently.If they feel firm,insert pick and if it comes out clean then the cake is done,or,if it comes out wet,then bake for another 2 to 5 minutes,until the pick comes out clean.
16. Note: Baking times varies,from each heat source...alot depends on the pan size and positioning in the oven.The thumb rule is to bake until the pick comes out clean.
17. Allow the cakes to cool in the pans for 12 minutes,and later invert them on a rack to cool off completely...about 60 minutes will do.The cakes will shrink lightly as they cool...now they are ready to be filled and crowned with goodness.
18. Making the Sweet Cherry Syrup...stir together,water,sugar,place over low heat until the sugar is dissolved...and mixture is hot.
19. Stir in the Kirsch.Remove from heat,and add the pitted,and halved cherries to the syrup,allow to sit a spell,about 30 minutes...at this stage drain the cherry mixture,and separate the cherries allowing the syrup to cool off.
20. Making the filling and topper...Combine the heavy double homeland cream,refined powdered sugar,and Kirsch.Beat until it forms soft peaks.
21. ~Bringing all this together~
22. Cake should be completely cool before dressing.
23. Brush 4 tablespoons of cherry syrup onto top of each cake layer...spread about 1 1/2 cups of the whipped cream evenly over the first cake layer,and arrange your cherries(the ones from the sweet syrup)in an even layer over the whipped cream...press down gently to even the filling.
24. Now,place second layer and frost the entire cake,sides,and tops with the remaining whipped cream.
25. Being on the safe side,to keep all crumbs at bay,apply a very thin layer,to lock these away.
26. Immediately after that final frosting is applied...if there should be some crumbs visible...just brush them aside.
27. It's time for some shaving of rich chocolate,and cherries,to crown this sweet together.
28. Chill for a couple of hours...before serving.
29. ~ Aperitif...dessert before...Digestif...dessert after...or,Instead of...either way, it is a GOOD CAKE ~
30. ~This cake is a keeper...for SURE...A great addition to ones baking repertoire...one will be making this again very soon.
31. It pleases the taste senses,light airy a delightful taste treat...one sinfully delicious... you will be tempted to go for one more slice.This cake is a nice homemade texture,not overly moist and sweet...but this cake is definitely worth taking all the attention,care,and effort to have it once more.~