European Stars and Stripes (Newspaper) - December 4, 1993, Darmstadt, Hesse                                I t in t enough to make the Best chocolate Cherry cake this Side of. The Black Forest. To make an authentic Black Forest cake says Sybille Eckardt you must have the right mix of All the ingredients. A Quot you can always change a recipe but when you finish you. May find that All you have is a chocolate cake with cherries Quot said Eckardt who teaches authentic German cooking to americans through the Uso at Wiesbaden Germany. Quot i want to pass on the original recipe a i want to pass on the original recipe and then if they Don t want the alcohol they can leave it out but it wont be a Black Forest cake Sybille Eckardt baking instructor and then if they Don t want the alcohol they can leave it out. But it won t be a Black Forest  a. Tiny Kitchen barely Large enough to Bald the 10 people or so her class is limited to Eckardt whips up a variety of dishes and pastries that leave All who Are Lucky enough to sign up clamouring for More. Especially since they get to eat what they made. _. A 1 a because no self respecting German _ hostess would serve Only one kind of cake at a Kaffee Klatsch Eckardt also imparted the secret of the perfect Apple cake. Quot i liked the Apple cake the Best. The Quot Black Forest is a Little too Strong on the alcohol for me Quot said Todd Swickard a class member. Quot i m not much of a Baker but i m going to try it. It takes a lot of time to bake a cake from  these cakes also give Hope to those americans who insist that a truly successful dinner is measured by How Good leftovers taste the Day after. Eckardt insists some cakes such As the Apple cake Are meant to be served the Day after. Because it is just As important How the dish looks As it is How it tastes Eckardt gives her students pointers on How to serve a proper Coffee right Down to setting and decorating the table. Quot a concerned hostess always makes sure her table is set properly and that the dish is displayed Well Quot Eckardt said. Quot no one wants to it eat a cake that is All gooey looking and Runny. It should be As Good to look at As it is to  following Are her recipes for Black Forest cake and for an Apple or Cherry cake. A a. A Black Forest cake i cup soft butter i cup sugar 1 package of Vanilla sugar substitute 2 Tablespoons of sugar and a Teaspoon of Vanilla 4 eggs 1 cup of ground almonds 1 cub of Schok Laden Pulver chocolate powder a substitute i cup of Cocoa and i cup of grated milk chocolate a cup of flour i cup of cornstarch 2 Teaspoons of baking powder 7 Tablespoons of Clear Cherry flavor Brandy a Schwa user 750 Grams or approximately 3 cups of dark sour cherries Stuerke a Sofien spoon out cherries if using pie filling. 1 Tablespoon of bitter chocolate shavings 2 cups of heavy Cream grease Bottom Only of 9-Inch round cake pan or 24-Inch Spring form pan and preheat oven to 350 degrees. Beat butter sugar and Vanilla sugar. Add eggs one at a time then almonds and chocolate powder. Sift together flour cornstarch and baking powder and then blend thoroughly into the butter and egg mixture. Pour into pan and bake for 30-40 minutes. Let cake Cool for 12 hours. C u t cake i n to two or three i Ayers. Sprinkle the first layer with Clear Cherry Brandy. Whip the Cream with sugar or use the package of Vanilla sugar until it forms a amps Sun Kuumba above Sybille Eckardt demonstrates How to make a Black Forest cake for her student Bakers. She then prepares a table snowing a proper setting makes a Good cake even better. Peaks then spread i Inch layer on cake. Strain the cherries you May thicken the Cherry juice with a Little cornstarch. Then. Spread the juice mixture on first layer. Place some cherries on top then cover with the second layer of cake. Spread whipped Cream and cherries on second layer. Place third layer on top and cover the whole cake with whipped Cream. Garnish with cherries and chocolate shavings. Pour remaining Cream into a pastry bag with a Star tip to decorate top of cake. Sprinkle the sides with chocolate shavings Apple or Cherry cake 4 cups of flour 4 Teaspoons baking powder 2 Sticks of butter Cut into pieces Legg i packet of Vanilla sugar substitute 3 Teaspoons of sugar and i Teaspoon of Vanilla 1 Teaspoon of cinnamon 4-6 Large baking apples4 Tablespoons of Apricot Jelly 1 Tablespoon of dark rum for Cherry cake use 2 jars of dark cherries. If using Cherry pie filling spoon out cherries without the Sweet juice. S4s Suo Palumbo Glaze 1 cup of powdered sugar Lemon juice crease Bottom Only of 26-Inch Spring form pan Combine flour baking powder butter egg Vanilla sugar and cinnamon in a Large bowl. Knead the dough and form into a Ball. Refrigerate it 30 minutes. Cut Ball in two. Take one half and Roll out on a Flat surface until it is big enough cover the Bottom and sides of the pan. Place it in the pan and bake it at 350 degrees for 15 minutes until the top is lightly coloured after the crust has cooled mix the Jelly and rum together and spread Over the Toj Peel Core and thinly slice the apples and mix them with a dash of cinnamon and sugar and a handful of almonds. Sprinkle with Lemon juice to keep the apples from turning Brown. _ pour the mixture into the cake pan. Crumble the remaining dough Over the to or the pan and bake for 40 minutes at 351 degrees. The Glaze is optional. Enough Lemon juice should be added so that the Glaze resembles a thick paste. Spread the Glaze after the cake has cooled. Best served with whipped Cream