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Zuger Kirschtorte
A celebrated Swiss cake from Zug, featuring layers of almond-meringue (Japonais), light sponge cake, and a kirsch-infused buttercream. It's known for its distinctive pink hue and delicate flavor.
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- 100 g Whole almonds(for meringue)
- 100 g Confectioners' sugar(for meringue)
- 4 large Egg whites(for meringue)
- 100 g Sugar(for meringue)
- 1 tbsp Cornstarch(for meringue)
- 3 large Eggs(for sponge cake)
- 75 g Sugar(for sponge cake)
- 50 g All-purpose flour(for sponge cake)
- 25 g Cornstarch(for sponge cake)
- 1/2 tsp Lemon zest(for sponge cake)
- 1 dl Water(for syrup)
- 4 tbsp Sugar(for syrup)
- 2 dl Kirschwasser(for syrup and buttercream)
- 300 g Unsalted butter(softened, for buttercream)
- 180 g Powdered sugar(for buttercream)
- few drops Red food coloring(optional, for buttercream)
- for coating Flaked almonds(toasted)
- for dusting Powdered sugar
ðšâð³ äœãæ¹
- 1
For the Japonaise (nut meringue) layers: Preheat oven to 150°C (300°F). Line two baking sheets with parchment paper and draw 24cm (9.5 inch) circles on each. Finely grind almonds with confectioners' sugar. Beat egg whites until stiff peaks form, gradually adding sugar. Gently fold in the almond-confectioners' sugar mixture and cornstarch. Pipe or spread the mixture within the drawn circles and bake for about 1 hour, or until dry and crisp. Let cool completely.
- 2
For the sponge cake layer: Preheat oven to 175°C (350°F). Grease and flour a 24cm (9.5 inch) round cake pan. Whisk egg yolks with sugar until pale and creamy. In a separate bowl, whisk egg whites with a pinch of salt until stiff peaks form. Gently fold the flour and cornstarch into the yolk mixture, then fold in the egg whites and lemon zest. Spread batter into the prepared pan and bake for 15-20 minutes, or until golden and a toothpick comes out clean. Cool completely.
- 3
For the kirsch syrup: Boil water and sugar until sugar dissolves. Remove from heat, cool, and stir in kirschwasser.
- 4
For the kirsch buttercream: Cream the softened butter until fluffy. In a separate bowl, beat the confectioners' sugar with a little kirschwasser and red food coloring (if using) to form a paste. Gradually beat this paste into the butter. Beat in the remaining kirschwasser until smooth and well combined.
- 5
Assemble the cake: Place one Japonaise layer on a serving plate. Spread with a generous layer of buttercream. Place the sponge cake layer on top and brush it generously with kirsch syrup. Spread another layer of buttercream over the sponge cake. Top with the second Japonaise layer. Frost the entire cake (top and sides) with the remaining buttercream.
- 6
Decorate the cake: Press toasted flaked almonds onto the sides of the cake. Dust the top with powdered sugar and score a diamond pattern with a warm knife.
- 7
Chill the cake for at least 2 hours before serving to allow the flavors to meld and the structure to set.
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- âEnsure the Japonaise layers are completely cool before assembling the cake to prevent them from becoming soggy.
- âWork quickly when making the buttercream to prevent it from separating.
- âThe diamond pattern on top can be scored with a warm knife; wipe the knife clean between each cut for neat lines.
- âThe cake is best enjoyed within a few days of baking.
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- Some recipes use hazelnut meringue instead of almond.
- The amount of kirsch can be adjusted to personal preference.