Kirsch Torte

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Moisten the genoise with enough kirsch syrup to saturate it well.
  2. Place a meringue or japonaise layer upside down (smooth side up) on a cake circle.
  3. Spread it with a layer of buttercream.
  4. Place the genoise on top and spread it with buttercream.
  5. Top with the second meringue layer, smooth side up.
  6. Spread