Zuger Kirschtorte — Print Recipe

A multi-layered cake of nut meringue, sponge soaked in kirsch syrup, buttercream, and a pink marzipan finish — the pride of Zug.

Ingredients

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.
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.
3 Make syrup: boil water and sugar, cool, add kirsch.
4 Make buttercream: beat butter until fluffy, add powdered sugar and kirsch.
5 Split sponge horizontally. Soak layers with kirsch syrup.
6 Assemble: meringue disc, buttercream, soaked sponge, buttercream, meringue disc, buttercream, soaked sponge.
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.