BLACK FOREST CAKE 1 recipe chocolate sponge cake Kirschwasser 1 15 oz can pitted black cherries 1/2 cup plus 3 table spoons sugar 1 tblsp gelatin powder 2 tblsp cornstarch 1 qt heavy cream shaved dark chocolate Bake sponge cake and cool. Slice into 3 or 4 layers. Drain the cherries, reserving the juice. Save 12 cherries. Heat the juice with 1/2 cup sugar. When boiling, add the cornstarch which has been mixed with a few spoons of cold water. Cook until mixture thickens and clears. Add cherries to the sauce. Place bottom layer of cake on cake dish. Arrange the hot cherry mixture over this layer. Dissolve the gelatin in about 1/4 cup Kirschwasser, heat and cool. Whip the cream and sugar until stiff. Fold the gelatin mixture into the cream. Top the cherry layer with a layer of whipped cream. Place the second cake layer on top. Sprinkle generously with Kirsch. Top with more whipped cream. repeat until all layers are used up. Frost top and sides of cake with cream, reserving a little for decoration. Shave some dark chocolate over the top of the cake. Top with 12 rosettes of whipped cream and place a cherry on each rosette.	CHOCOLATE SPONGE CAKE 6 eggs 1/2 lb sugar 4 oz flour 2 oz cornstarch 2 1/2 oz cocoa powder 2 oz melted butter, cooled Beat eggs with sugar until very light in color and doubled in volume. Sift the dry ingredients together. Fold into the egg mixture. Blend in the melted butter. Pour into a greased and floured 9 inch springform pan. Bake at 350 degrees for 35 minutes or until done. Turn upside down on a pan dusted with sugar or flour or place on a rack to cool.
BLUEBERRY TART 1 recipe of shortbread pastry 4 cups blueberries 2/3 cup sugar grated rind and juice of 1 lemon 1/2 cup water 3 oz flour sweetened whipped cream 1 shot Kirschwasser, optional Follow the shortbread recipe and line a 9 or 10 inch tart shell with the pastry. Bake at 375 degrees and let cool. Place 2 cups of blueberries in a saucepan along with the sugar, lemon juice and rind, flour and water. Cook mixture over moderate heat, stirring often until it comes to a boil. Continue to cook and stir for an additional 10 minutes. It will become almost jam like in consistency. Add remaining blueberries and stir them into the mixture. Pour the mixture into the baked shell, leveling off the top. Serve warm or chilled with sweetened whipped cream. Serves 10.	FRUIT TART 1/2 recipe 1-2-3 dough 2 egg yolks 1 oz cornstarch or flour kiwi, strawberries, raspberries, etc. 1 cup milk 1 cup heavy cream 1/2 cup sugar 1-2 tblsp Kirsch 1 pce vanilla bean apricot glaze Butter and flour a 9 inch tart shell with a removable bottom. Pat the 1-2-3 dough into the shell. Prick well with a fork and bake at 400 degrees for about 20 minutes or until browned and done. Let cool. Heat 3/4 cup of milk and the vanilla bean. Mix the egg yolks with the cornstarch, sugar and the remaining milk. Add the egg mixture to the hot milk, stir and cook until thick. Spread on a plate and sprinkle with sugar to cool. Whip the cream. Stir the Kirsch into the cool pastry cream base. Fold in the whipped cream. Spread the creamed filing into the baked and cooled crust. Peel the kiwis, slice them thinly. Hull the strawberries and cut in slices. Prepare any other fruits accordingly. Arrange the fruits decoratively on the cream. Brush the apricot glaze on top of the tart. Tart is best served on same day it's made.
1-2-3 DOUGH 1 cup sugar 2 cups butter 3 cups flour 1 egg Mix all ingredients together until well blended. Chill. Dough can be stored for a week or two in the refrigerator or it can be frozen. This amount of dough is enough to make 2 cakes. If you need only enough for 1 crust, halve the ingredients and eliminate the egg.	ORANGE BUTTERCREAM CAKE juice of 2 oranges 3 eggs juice of 1 lemon 1/4 cup apricot jam Grand Marnier 1 tblsp water 1 1/4 cups all purpose flour orange buttercream 3 tsp baking powder 1 can mandarin orange segments, drained 1 cup butter or margarine 1 1/2 cups sugar Preheat the oven to 350 degrees. Butter and flour two 9 inch springform pans. Put the juices into a measuring cup and add Grand Marnier until the liquid measures 3/4 cup. Sift the flour and baking powder together. Cream the butter and the sugar together until light and fluffy. Add the eggs one at a time, beating after each addition. Add the juices and flour alternately to the butter mixture until the ingredients are well combined. Pour the batter into the prepared pans and bake until a cake tester comes out clean. Heat the apricot jam with the water and boil the mixture down a little. Cool. When cakes are done, invert on racks to cool. Put one layer on a serving plate and sprinkle it with some Grand Marnier. Coat with a layer of orange buttercream. Put the second layer on top of the first and coat the top and sides of the cake with the apricot glaze. Frost completely with the remaining orange buttercream. Arrange the drained orange sections decoratively on top of the cake. Serve at room temperature.
ORANGE BUTTERCREAM 3 egg yolks 1 lb butter or margarine (softened) 6 tblsp plus 1/2 cup sugar 2-3 tblp Grand Marnier 2 tblsp cornstarch 3/4 cup milk 1/4 cup orange juice Mix the egg yolks, 6 tablespoons of sugar, cornstarch and orange juice together in a bowl, beating to combine. Heat the milk just to the boiling point. Whisk the yolk mixture into the milk and cook and stir until thick. Pour into a bowl, sprinkle the top with sugar (so a crust doesn't form) and cool. Whip the butter and the remaining 1/2 cup of sugar until light and soft. Mix in the cooled cream base. Add Grand Marnier to taste and continue to whip until smooth.	SHORTBREAD CRUST 1/2 cup sugar 1 cup butter, melted Mix together the flour and the sugar. Add melted butter. Blend thoroughly. Press into pan.
PEAR TART CRUST (enough for 2 tarts) 1 cup sugar 3 cups flour 2 cups butter or margarine 1 egg Chef Tell's Hint: Sometimes you can't divide a recipe, so keep the other half in the freezer wrapped in Saran Wrap.	PASTRY CREAM 2 tblsp flour or cornstarch 3/4 cup sugar 1 cup light cream or milk 4 egg yolks 1 tsp vanilla 2 or more poached pears apricot preserves blanched almonds, toasted To make the crust, combine all the ingredients quickly to pastry consistency. Do not overwork the dough. Let rest in the refrigerator for a while. To make the pastry cream, combine all the ingredients in a saucepan and bring to a boil, stirring all the time. Cool quickly. Line a tart pan with the dough and bake in a hot oven until golden brown. When cooled, fill with pastry cream and arrange sliced pears over it. Top with apricot preserves and almonds.