Zuger Kirschtorte: Swiss Cherry Dream Cake
Indulge in the exquisite flavor of the Swiss Zug Cherry Torte, also known as Zuger Kirschtorte. This sumptuous dessert is a harmonious blend of delicate nut layers and buttery biscuits, all held together by a luxurious kirsch-infused buttercream. Surprisingly, this cake doesn’t contain cherries, but rather derives its name from the rich kirsch flavor that defines its creamy texture. Each slice offers a delightful experience, combining the crunch of hazelnuts with the softness of the biscuit layers and the aromatic essence of cherry liqueur. Perfect for special occasions or as a decadent treat at the end of a meal, this elegant torte is a celebration of culinary craftsmanship from the beautiful town of Zug in Switzerland.
N/A
Servings
250
Calories
11
Ingredients
Ingredients
Egg Whites
4 (Beaten until stiff)
Powdered Sugar
1/2 cup + 1/3 cup + 1/2 cup + 1 cup (Divided among layers)
Ground Hazelnuts
1/2 cup (For nut layer)
Cornstarch
2 tablespoons + 1/2 cup (For nut and biscuit layers)
Egg Yolks
4 (3 for biscuit layer, 1 for buttercream)
Flour
1/2 cup (For biscuit layer)
Baking Powder
1/2 teaspoon (For biscuit layer)
Lemon Zest
Zest of 1/2 lemon (For biscuit layer)
Butter
2/3 cup (Softened for buttercream)
Kirsch
8 tablespoons (Divided among layers)
Chopped Hazelnuts
1/2 cup (For garnish)
Instructions
1
Begin with the Nut Layer: Preheat your oven to 350°F (175°C). In a clean mixing bowl, beat the 4 egg whites until stiff peaks form. Gradually add 1/4 cup powdered sugar, folding gently to combine. In another bowl, mix the remaining powdered sugar, ground hazelnuts, and cornstarch, then carefully fold this mixture into the beaten egg whites until smooth.
2
Prepare two baking sheets lined with parchment paper. Using the base of a 9-inch (or 8-inch) springform pan, trace two circles on the parchment. Divide the nut mixture evenly between the circles, smoothing it to meet the drawn lines. Bake for 10-15 minutes until the layers are light golden and set. Let them cool completely.
3
Next, create the Biscuit Layer: In a large bowl, beat 3 egg yolks with 3 tablespoons of warm water until creamy. Gradually add 1/4 cup powdered sugar and mix well. In a separate bowl, whip the remaining 3 egg whites with the remaining 1/4 cup sugar until stiff. Gently fold the whipped egg whites into the yolk mixture, then incorporate the flour, cornstarch, baking powder, and lemon zest to form a smooth batter.
4
Prepare the same-sized springform pan by greasing or lining it with parchment. Pour in the biscuit batter and spread it evenly. Bake at 350°F (175°C) for approximately 20 minutes. Once baked, cool completely.
5
For the Butter Cream: In a mixing bowl, beat the softened butter until creamy and light. Gradually add the 1 1/2 cups powdered sugar, followed by the egg yolk, and finally the kirsch, mixing until smooth and fluffy. Divide the buttercream into three equal portions.
6
To assemble the torte, take the first nut layer and spread one-third of the buttercream evenly over it. Place one biscuit layer on top and drizzle with some kirsch. Spread on another third of the buttercream. Place the second nut layer on top of it, followed by the final third of the buttercream spread on top and around the sides of the cake.
7
For the finishing touch, dust the top with powdered sugar and sprinkle chopped hazelnuts around the sides. Optionally, use a knife to gently score the top into a diamond pattern for an elegant presentation. The cake is now ready to impress!
Nutrition Information
15.6g
Fat
21.9g
Carbs
3.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zuger Kirschtorte?
Zuger Kirschtorte is a classic Swiss dessert consisting of delicate nut layers, buttery biscuits, and luxurious kirsch-infused buttercream.
Does Zuger Kirschtorte contain actual cherries?
Surprisingly, this cake does not contain whole cherries; its name comes from the rich kirsch (cherry brandy) flavor used in the buttercream.
Where does this cake originate from?
This elegant torte is a celebration of culinary craftsmanship from the town of Zug in Switzerland.
What are the main components of the torte?
The torte is made of two nut layers, one biscuit layer, and three portions of kirsch buttercream.
What temperature should the oven be for baking?
Both the nut layers and the biscuit layer should be baked at 350°F (175°C).
How do you prepare the nut layers?
Beat 4 egg whites until stiff, then fold in powdered sugar, ground hazelnuts, and cornstarch before baking into circles.
How long do the nut layers bake?
The nut layers take approximately 10-15 minutes to bake until they are light golden and set.
What is in the biscuit layer?
The biscuit layer includes egg yolks, warm water, powdered sugar, whipped egg whites, flour, cornstarch, baking powder, and lemon zest.
How long does the biscuit layer take to bake?
The biscuit layer requires about 20 minutes of baking time.
How is the buttercream made?
Beat softened butter with powdered sugar, an egg yolk, and kirsch until the mixture is smooth and fluffy.
What is Kirsch?
Kirsch is a clear cherry liqueur or brandy that provides the signature aromatic essence of this Swiss cake.
How much Kirsch is used in this recipe?
A total of 8 tablespoons of Kirsch are divided among the different layers and the buttercream.
How do you assemble the cake?
Layer the nut base with buttercream, add the biscuit layer drizzled with kirsch, another layer of buttercream, the second nut layer, and then cover the whole cake in the remaining buttercream.
What is used for the final garnish?
The cake is finished with a dusting of powdered sugar on top and chopped hazelnuts around the sides.
How many calories are in a serving of Zuger Kirschtorte?
Each serving contains approximately 250 calories.
What is the fat content per serving?
There are 15.6 grams of fat per serving.
How many carbohydrates are in one slice?
One slice contains about 21.9 grams of carbohydrates.
How much protein is in the cake?
The cake provides 3.8 grams of protein per serving.
Does the recipe use both egg yolks and egg whites?
Yes, it uses 4 egg whites and 4 egg yolks in total across the various layers and the buttercream.
What type of nuts are used?
The recipe calls for ground hazelnuts in the nut layers and chopped hazelnuts for the garnish.
Is there lemon in the cake?
Yes, the zest of half a lemon is added to the biscuit layer for a hint of citrus flavor.
What size pan should be used for the layers?
A 9-inch or 8-inch springform pan is recommended for tracing the nut layers and baking the biscuit.
How is the diamond pattern created on top?
You can use a knife to gently score the powdered sugar topping into a diamond pattern for an elegant look.
Is the buttercream divided?
Yes, the buttercream should be divided into three equal portions for assembly.
Can I use cornstarch in both layers?
Yes, cornstarch is used in both the nut layers and the biscuit layer to provide structure and texture.
What type of sugar is used?
Powdered sugar is used throughout the recipe, including in the layers, the buttercream, and for dusting.
What is the texture of the cake?
The cake offers a delightful contrast between the crunch of hazelnuts and the softness of the biscuit layers.
How many ingredients are in this recipe?
There are 11 main ingredients required to make this cake.
Is this a good dessert for special occasions?
Absolutely, its elegant presentation and complex flavors make it perfect for festive treats and celebrations.
What category of dessert does this fall under?
It is categorized as a Swiss dessert, specifically a layered hazelnut torte.