CHERRY KIRSCH CAKE

CHERRY KIRSCH CAKE

INGREDIENTS
For the Cake:
4 eggs
250 ml sugar
250 ml butter
750 ml cake flour
62,5 ml milk
250 ml shredded carrots
5 ml salt

Black Cherry Syrup:
125 ml Cherry kirsch Liqueur
62,5 ml sugar
For The Cream Cheese Filling:
110g. cream cheese – softened
50 ml butter – softened
1/25 ml castor sugar

METHOD
For the Cake:
Preheat Oven to 180C:
Combine the sugar and butter in a mix master and mix until smooth. Add the eggs, shredded carrots and milk and continue to mix on low. Slowly, add the flour, while mixing on low.
Evenly fill two cake pans.
Bake 15 – 20 minutes or until a toothpick test comes out clean.

For the Cherry kirsch Syrup
Combine the kirsch and sugar in a small saucepan and gently heat over the stove until syrup is formed.
When the cakes are cooled gently poke holes in each layer and drizzle with the syrup.
For The Cream Cheese Filling:
Soften the cream cheese with a spoon and add the butter beating until smooth. Sift in the confectioner’s sugar and continue beating until smooth.
Fill one half of the cake with the cream cheese filling and top with the other half.
Dust the top of the cake with powdered sugar and a cherry.

SOURCE/PHOTO: Foodista