Black Forest Cherry Cake (schwarzwalder Kirschtorte) Germany

Sift flour and baking powder together three times. Beat eggs until light and thickened (10 minutes). Gradually add sugar to eggs, beating constantly. Add lemon juice. Fold in flour a little at a time. Add hot milk, mixing quickly until batter is smooth. Lightly grease and flour three 9 inch round cake pans. Fill evenly with batter. Bake 25 minutes in preheated oven of 350 degrees. Remove from oven and invert pans until cake is cool. Slice each layer into two layers - six layers in all. Combine cherries, cornstarch and food coloring, and cook in saucepan, stirring constantly over medium heat until smooth, thick, and clear. Remove from heat and cool. Melt chocolate over hot water, let stand until lukewarm. Whip one cup heavy cream and fold into chocolate. Chill 15-20 minutes. Add salt to remaining cream as you beat. When cream is in peaks, fold in Kirschwasser. Place first layer of cake on plate, spread with 1/2 chocolate filling, add second layer of cake, spread with scant cup of Kirschcreme filling, add third layer, spread with rest of chocolate filling, add fourth layer, spread with scant cup of Kirschcreme, add fifth layer. Spread with cherry filling, add sixth layer, cover top and sides of cake with remaining Kirschcreme. Serves 8 - 10