Ingredients
Japonais meringue, two discs
- 4egg whites
- 180 gcaster sugar
- 150 gground hazelnuts or almonds
- 1 tbspcornflour
Sponge
- 3eggs
- 90 gsugar
- 90 gplain flour
- 30 gmelted butter
Kirsch syrup
- 150 gsugar
- 150 mlwater
- 80 mlkirsch, from Zug if possible
Buttercream
- 250 gbutter, softened
- 200 gicing sugar
- 2egg yolks
- 3 tbspkirsch
- a drop of pink colouring, traditionally
To finish
- toasted flaked almonds
- icing sugar
- a lattice scored on top
To serve
- in thin wedges, with coffee
Directions
- Use a real kirsch, a clear unsweetened cherry eau de vie, not a sweet cherry liqueur. Kirsch is dry, high in alcohol and intensely stone-fruit aromatic. Whisk the egg whites to soft peaks, then add the sugar gradually to a firm glossy meringue. Add the sugar slowly. Fold in the ground nuts and cornflour gently. Fold minimally, since every stroke knocks out the air that keeps the disc light.
- Spread it into two even discs on lined trays. Bake at 130°C (265°F) for about an hour until dry and crisp. Bake them low and slow. This is drying rather than baking, and a hot oven browns them before the centre dries. Cool them completely and keep them somewhere dry. Meringue absorbs moisture from the air, so make them on a dry day and do not leave them out overnight in a damp kitchen.
- Whisk the eggs and sugar over a bain-marie until warm, then off the heat until pale, thick and tripled in volume. Whisk until it holds a ribbon on the surface for a few seconds, since the beaten eggs are the only lift. Fold in the flour, then the melted butter. Fold the butter in last and gently, since it deflates the mixture readily.
- Bake in a lined tin at 180°C for about 20 minutes. Cool it and slice it into a single even layer the same size as the meringue discs. Boil the sugar and water for 5 minutes, then cool it completely. Add the kirsch off the heat and once cool.
- Add the alcohol to cold syrup, since adding it to hot syrup boils most of it straight off and the flavour with it. Beat the softened butter until very pale and light, for several minutes. Beat it properly. Beat in the icing sugar, then the yolks, then the kirsch a little at a time. Add the kirsch gradually, since too much at once splits the buttercream.
- Put one meringue disc on the base and spread it with buttercream. Lay the sponge layer on top of it. Soak only the sponge, not the meringue. Be generous with the syrup, since a dry Kirschtorte is a disappointment.
- Spread more buttercream over the soaked sponge and set the second meringue disc on top. Dust the top thickly with icing sugar. Score a diamond lattice into the sugar with the back of a knife. Serve it in thin wedges with coffee. It keeps several days refrigerated and it genuinely improves over the first two.
Technique
- It holds protected geographical status and Zuger Kirsch has its own.
- The sponge layer exists specifically to absorb the syrup.
- It improves over the first two days.
Substitutions
- Any good clear kirsch, though the Zug one is traditional.
- Ground almonds in place of hazelnuts.
Variations
- Made as small individual cakes.
- With more kirsch, which some bakers use.
- Without colouring, which many modern versions omit.
History
Created in Zug in 1915 by confectioner Heinrich Höhn, using the kirsch distilled in the region.
Frequently asked questions
What is Zuger Kirschtorte?
Zuger Kirschtorte is a dessert from Switzerland: layered nut meringue and sponge cake soaked in cherry kirsch. Created in Zug in 1915 by confectioner Heinrich Höhn, using the kirsch distilled in the region.
How long does Zuger Kirschtorte take to make?
Zuger Kirschtorte takes 1 hr 30 min plus overnight resting of preparation and 1 hr of cooking. The recipe makes 12 servings. It is rated hard to make.
What can I substitute in Zuger Kirschtorte?
Yes, within limits. Any good clear kirsch, though the Zug one is traditional. Ground almonds in place of hazelnuts.
What is the most important thing to get right in Zuger Kirschtorte?
Spread it into two even discs on lined trays. Bake at 130°C (265°F) for about an hour until dry and crisp. Bake them low and slow. This is drying rather than baking, and a hot oven browns them before the centre dries. Cool them completely and keep them somewhere dry. Meringue absorbs moisture from the air, so make them on a dry day and do not leave them out overnight in a damp kitchen.
