Viennese Cake Recipe

Directions:

1. Preheat oven to 375 degrees F.
2. Mix together the cocoa powder and the flour in a bowl and set aside.
3. In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
4. Blend the Graham crackers and the powdered almonds with the egg mixture.
5. Put the egg whites in another bowl and beat until stiff.
6. Add the icing sugar and continue to beat for 30 seconds.
7. Fold the beaten egg whites in with the egg yolk mixture.
8. Add the cocoa and flour mixture and fold again.
9. Pour the batter into a buttered and floured round 10 cake pan and bake in the centre of the oven for 30-40 minutes.
10. Remove and let stand for 5 minutes, then turn onto a cake rack.
11. Frosting: Whip the cream until quite firm, then blend in the icing sugar.
12. Put the pitted cherries along with half the juice in a saucepan.
13. Bring to a boil over medium heat and add the Tia Maria.
14. Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
15. Continue to cook for 2-3 minutes, stirring constantly.
16. Let stand to cool.
17. Cut the cake into 3 equal layers.
18. Cover the bottom layer with cherries and the next two layers with whipped cream.
19. Decorate with cherries and grated chocolate.