Swiss Kirsch Cake

Zuger Kirsch Torte

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Preparation info

  • Yield:

    2

    cakes, 10 inches in diameter
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This cake is as synonymous with Switzerland as the Black Forest Cake is with Germany, although both cakes are made and are quite popular in each country. Swiss Kirsch Cake is especially favored in the Black Forest region of Germany, which is on the Swiss border. The people there love cherries in everything!

Zuger Kirsch Torte, also known simply as Zug Torte, was named after the medieval Swiss town of Zug, located near the northern end of the Zuger Sea (perhaps a bit too near, as part of the town sank in 1435, 1594, and again in 1887). A wonderful time to visit this area is in the early spring, when the cherry trees are in bloom and the tourist season hasn’t officially started. You can hardly find a konditorei in this region, or for that matter in Switzerland, that does not have some version of this diet-busting dessert, with its delicious combination of kirschwasser-soaked sponge, thin, crisp layers of meringue, and a covering of kirsch-flavored buttercream. Add to that the practicality of this cake, which can be made several days ahead and then finished quickly, and it is not hard to understand why Zuger Kirsch Torte is a hit with both the consumer and the konditor.

Ingredients

    Method