Zuger Kirschtorte Swiss Cake Recipes

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.

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.