Zuger Kirschtorte: a layer cake from Switzerland that consists of layers of dacquoise, sponge cake and French buttercream, and is flavoured with the cherry brandy kirschwasser.
- 120 g egg whites about 4 eggs at room temp
- 75 g granulated sugar
- 22 g AP flour
- 90 g almond flour
- 3 large eggs
- 100 g sugar
- ½ tsp vanilla extract
- 63 g AP flour
- ½ tsp baking powder
Kirsch French Buttercream
- 250 g granulated sugar
- 60 ml water
- 90 g egg yolks about 5
- 300 g unsalted butter room temp
- 2 Tbsp kirsch liqueur
- 80 ml water
- 36 g granulated sugar
- 80 ml Kirsch liqueur
- 1 cup sliced toasted almonds
- Confectioner’s sugar
- Preheat oven to 390F. Draw 9” circles on two sheets of parchment paper and lay them upside down on two baking sheets.
- Make a French meringue: In a stand mixer, beat egg whites until foamy then add half the sugar. Continue beat to soft peaks then add the remaining sugar and beat to stiff peaks. Sift almond flour and AP flour together and then fold into meringue. Pipe the batter in a spiral starting from the center of the 9” circles and leaving ½” clearance from the edge. Bake for 15 minutes or until dry then cool completely.
For Sponge Cake:
- Preheat oven to 350F. Line a 9-inch cake pan with parchment paper.
- In a large mixing bowl, whisk together the eggs, sugar and vanilla on high speed for 5-6 minutes until the eggs are thick and pale in color. Sift the flour and baking powder together then fold into the eggs gently.
- Pour the batter into the prepared pan and bake for 18-20 minutes or until the top is golden brown. Cool in pan for 10 minutes then remove and cool completely on a rack.
For Kirsch French Buttercream:
- Make the pate a bombe: Combine the sugar and water in a saucepan. Bring to a boil while stirring to dissolve the sugar. Continue to boil without stirring until the syrup reaches 240F.
- While the syrup is boiling, beat the yolks in a stand mixer with the whisk until they are thick and light.
- As soon as the syrup reaches 240F remove from the heat and pour very slowly into the beaten yolks (between the whisk and the side of the bowl) while continuing to whip the mixture.
- Continue to whip the mixture until it is completely cool (about 10 minutes).
- Whip in the butter at low speed a little at a time. Once the butter is incorporated beat at high speed for 2-3 minutes. Add in the kirsch liqueur.
For Kirsch syrup:
- Bring the water and sugar to a boil in a saucepan over medium heat. Remove from the heat and add the Kirsch liqueur.
- Place one dacquoise disk on a 9” cake board. Spread about ½ cup buttercream on top. Lay sponge cake on top and soak with kirsch syrup. Spread another ½ cup buttercream on top of cake. Lay second dacquoise disk on top and cover top and sides of torte with remaining buttercream. Cover sides with sliced almonds. Dust top with confectioner’s sugar as desired. Refrigerate overnight to allow the cake layers to absorb flavors.