Viennese Cake

Description
1 Layer Cake, 60 minutes preparation.

Ingredients
WHipped Cream Frosting
 * 2 	ounces Cocoa Powder
 * 3 	ounces Pastry Flour
 * 8 	Egg Yolks
 * 1 	whole egg
 * 6 	ounces fine Sugar
 * 1 	tablespoon water
 * 2 	ounces Graham Crackers
 * 2 	ounces ground Almonds
 * 8 	Egg Whites
 * 2 	tablespoons Icing Sugar
 * 2 	cups Whipping Cream
 * 2 	tablespoons Icing Sugar
 * 1 	can pitted Cherries
 * 3 	tablespoons Tia Maria
 * 1 	tablespoon Cornstarch
 * 1 	tablespoon water

Directions

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