Viennese Cake

Description
1 Layer Cake, 60 minutes preparation.

Ingredients

 * 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

Whipped cream frosting

 * 2 cups whipping cream
 * 2 tablespoons icing sugar
 * 1 can pitted cherries
 * 3 tablespoons Tía Maria
 * 1 tablespoon cornstarch
 * 1 tablespoon water

Directions

 * 1) Preheat oven to 375°F.
 * 2) Mix together the cocoa powder and the flour in a bowl and set aside.
 * 3) In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
 * 4) Blend the graham crackers and the powdered almonds with the egg mixture.
 * 5) Put the egg whites in another bowl and beat until stiff.
 * 6) Add the icing sugar and continue to beat for 30 seconds.
 * 7) Fold the beaten egg whites in with the egg yolk mixture.
 * 8) Add the cocoa and flour mixture and fold again.
 * 9) Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
 * 10) Remove and let stand for 5 minutes, then turn onto a cake rack.

Whipped cream frosting

 * 1) Whip the cream until quite firm, then blend in the icing sugar.
 * 2) Put the pitted cherries along with half the juice in a saucepan.
 * 3) Bring to a boil over medium heat and add the Tía Maria.
 * 4) Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
 * 5) Continue to cook for 2-3 minutes, stirring constantly.
 * 6) Let stand to cool.
 * 7) Cut the cake into 3 equal layers.
 * 8) Cover the bottom layer with cherries and the next two layers with whipped cream.
 * 9) Decorate with cherries and grated chocolate.