Valentine's Cake

Genoise
6 Tbsp unsalted butter
6 large eggs, at room temperature
3/4 C Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar
1/2 tsp. vanilla
1 C all-purpose flour

Kirsch Buttercream
1 C Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar
1/2 C water
4 large egg yolks
1 C unsalted butter, softened at room temperature
1 1/2 Tbsp Kirsch
6 tsp. Kirsch
1 J (12 oz.) red currant jelly, stirred until smooth, with 1 tsp. lemon juice
2 C heavy cream
3 Tbsp. Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar
1 Tbsp Kirsch

Genoise:
Butter and flour two heart-shaped cake pans, about 8 inches in diameter. Preheat oven to 350 degrees. Melt the unsalted butter and set aside to cool. Break the eggs into a large metal mixing bowl. Add the sugar and vanilla and whisk just to combine. Set the bowl over a very low flame and stir the egg mixture constantly with your index finger, just until it feels luke warm. Be very careful not to let the eggs cook! Remove from the heat and beat at high speed with an electric mixer for 10 minutes. The mixture should have at least tripled in volume and be very thick and pale. To test and see if it has been beaten long enough, lift the beaters, letting some of the batter fall back into the bowl. If it forms a thick "ribbon" that stays visible for 30 seconds, it is fine. If the ribbon disappears too soon, beat the mixture longer, until the test works. It is crucial that you work enough air into the eggs at this stage, or your cake will turn out flat and tough. Sift a third of the flour into the egg mixture. Using a wide rubber spatula, fold the flour in very gently, lifting the batter up and letting it down onto the flour until it is incorporated. Repeat, adding the remaining flour in two parts. Pour the melted butter over the mixture and using the same lifting and folding technique, fold it in. Divide the batter evenly between the two prepared pans and bake in the middle of the preheated oven for 22-25 minutes, or until golden and springy to the touch. Remove the pans from the oven and set on racks. Cool in the pans for 5 minutes, then turn out onto racks. Cool completely before slicing and filling.

Kirsch Buttercream:
Combine the sugar and water in a small saucepan. Cook, stirring, over medium heat, until the sugar dissolves and syrup comes to a boil. Raise the heat and cook, undisturbed, until the mixture reaches 234 degrees (soft ball stage) on a candy thermometer.

While the syrup is cooking, place the 4 eggs yolks in a mixing bowl. Beat with an electric mixer until smooth and thick. When the syrup is ready, hold the pan about 12 inches over the bowl, and with the mixer going at highs speed, pour the syrup into the yolks in a thin stream. When all of the syrup has been added, continue to beat at high speed until the mixture is cool and the consistency of light mayonnaise – about 6 minutes. Set aside. In another bowl, beat the softened butter with the kirsch until light and fluffy. Add the butter a spoonful at a time to the egg mixture, beating it in at medium speed. When all of the butter is incorporated, set the buttercream aside until ready to use.

Assembly:
When the genoise layers have cooled completely, cut each horizontally into 3 layers, using a long-bladed serrated knife. Keep the slices in the order that they were cut, so that the cake will fit together well when assembled. Place one fifth of the buttercream evening over it. On the layer that is to be placed next, spread one fifth of the red currant jelly. Place it jelly side down on the first layer, sandwiching the buttercream and jelly together. Repeat with the remaining layers, sprinkle a tsp. of kirsch on each before spreading with buttercream. When you have arranged the 6th layer on top, jelly side down, sprinkle with kirsch. Whip the 2 cups of heavy cream at high speed until it begins to shape. Reduce speed to low and gradually beat in the sugar and kirsch. Increase speed and beat until very thick and stiff. Spread the whipped cream evening over the top and sides of the cake. Spoon the remaining cream into a pastry bag fitted with a star tip and pipe a decorative border around the top edge, then decorate the top and sides. Chill, covered, until ready to serve.

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