Zuger Kirschtorte
Zuger Kirschtorte (TSOO-ger KIRSH-tor-teh)
Zug Cherry Cake
A multi-layered cake of nut meringue, sponge soaked in kirsch syrup, buttercream, and a pink marzipan finish — the pride of Zug.
Instructions
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1
Make nut meringue: beat whites to stiff peaks, fold in sugar and hazelnuts. Pipe into two 24cm discs on parchment. Bake at 150°C for 40 min.
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2
Make sponge: beat eggs and sugar until tripled. Fold in flour and melted butter. Bake in a 24cm pan at 180°C for 20 min.
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3
Make syrup: boil water and sugar, cool, add kirsch.
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4
Make buttercream: beat butter until fluffy, add powdered sugar and kirsch.
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5
Split sponge horizontally. Soak layers with kirsch syrup.
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6
Assemble: meringue disc, buttercream, soaked sponge, buttercream, meringue disc, buttercream, soaked sponge.
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7
Cover top and sides with remaining buttercream. Drape pink marzipan over top. Dust with powdered sugar.
Did You Know?
The Zuger Kirschtorte was invented in 1915 by confectioner Heinrich Höhn, and it won a gold medal at the 1934 Paris food exhibition.
The Story Behind Zuger Kirschtorte
The Zuger Kirschtorte was created in 1915 by Heinrich Höhn, a confectioner in the town of Zug known for its cherry orchards and kirsch distilleries. The cake combines these local kirsch traditions with refined patisserie technique. It won international acclaim at the 1934 Paris food exhibition and has since become one of Switzerland's most celebrated cakes, protected by its association with the Zug region.
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