Best Swiss Zug Cherry Torte Zuger Kirschtorte Recipes
SWISS ZUG CHERRY TORTE (ZUGER KIRSCHTORTE)
This is a delicious cherry torte made without cherries. The name comes from the kirsch flavoured butter cream and biscuit layer of this torte.
Provided by Marlitt
Categories Dessert
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Nut Layer:.
- Beat the egg whites until stiff and fold in half (1/4 cup) powdered sugar.
- Combine the remaining sugar, nuts and cornstarch, then fold this into the stiff egg whites.
- Bake two layers from the mixture, using a spring form. at 350F for 10-15 minutes. (I trace 2 circles on parchment using the 9 or 8" spring form Place the parchment on a baking sheet Then I divide the batter between the 2 circles and lightly smooth to the lines of the circle then bake at 350 for 10 to 15 minutes. This is like a large macaroon and should be dry when done.
- Biscuit Layer:.
- In a large bowl beat the egg yolks with 3 Tbsp warm water until creamy then add ¼ cup of powered sugar.
- In a medium bowl beat the egg whites with the remaining ¼ cup sugar until stiff.
- Fold the egg whites into the yolks and add the flour, cornstarch, baking powder and lemon zest to make a batter.
- Using the same sized spring form as for the nut layer, grease or line with parchment then add batter.
- Bake for 20 minutes at 350°F.
- Butter Cream:.
- Beat the butter until creamy.
- Add the sugar and egg yolk and lastly the Kirsch.
- Divide into 3 portions.
- To Finish:.
- Let all the layers cool.
- Spread 1/3 of the butter cream on the nut layer.
- Stack a biscuit layer on top.
- Sprinkle the biscuit layer with Kirsch then spread on the next 1/3 butter cream .
- Lay the second nut layer on top.
- Spread the remaining butter cream on top and on sides.
- Dust the top with the powdered sugar.
- Sprinkle the sides with nuts.
- Using a knife mark the top, powdered sugar in diamond.
Nutrition Facts : Calories 362.4, Fat 18.5, SaturatedFat 7.5, Cholesterol 82.5, Sodium 141, Carbohydrate 45.8, Fiber 1.4, Sugar 33.3, Protein 5.3
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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