ZUGER KIRSCHTORTE, SWISS CAKE
Make and share this Zuger Kirschtorte, Swiss Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Make the syrup by simmering the water and sugar just until sugar is dissolved.
- Remove from heat and stir in the kirsch, set aside.
- Butter a 9 inch springform pan with parchment paper.
- Combine eggs and yolks in bowl; mix at high speed; add sugar at low stream until thick and light.
- Sift flour and cornstarch.
- Using spatula fold into egg mixture.
- Add butter to 1 cup of batter.
- Fold in remaining batter.
- Pour into prepared pan.
- Rap pan at once to break up bubbles.
- Bake 25 minutes or until golden brown and cake springs back up with touch.
- Cool in pan for 5 10 minutes then unmold onto a square of parchment paper sprinkled with sugar.
- Brush the syrup gently over the entire cake and when cooled dust with confectioners sugar.
Nutrition Facts : Calories 196.2, Fat 8.5, SaturatedFat 4.6, Cholesterol 122.9, Sodium 81.3, Carbohydrate 26.4, Fiber 0.2, Sugar 17.6, Protein 3.7
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