Zuger Kirschtorte
Encyclopedia
Zuger Kirschtorte is a layer cake
from Switzerland
that consists of layers of nut-meringues, sponge cake
and buttercream. Usually it is flavoured with kirschwasser
(cherry brandy).
. She rose to fame as she won several gold medals in pastry exhibitions throughout Europe: 1923 and 1928 in Luzern and 1930 in London.
In peak times up to 100.000 of these cakes were manufacturered and shipped. But since the name isn't protected, there are other variations sold under the name Zuger Kirschtorte.
To build the layer cake the buttercream is spread on one meringue-crust and covered with the sponge-cake, which is then soaked with sugar and cherry brandy. Then follows another layer of buttercream with the other meringue crust and finally the whole cake is iced with buttercream and decorated with sliced almonds and icing sugar.
Layer cake
A layer cake is a cake consisting of multiple layers, usually held together by frosting or another type of filling, such as jam or other preserves. Most cake recipes can be made into layer cakes; butter cakes and sponge cakes are common choices...
from Switzerland
Switzerland
Switzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition....
that consists of layers of nut-meringues, sponge cake
Sponge cake
Sponge cake is a cake based on flour , sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by either the batter method, or the foam method. Typicially the batter method in the U.S. is known as a...
and buttercream. Usually it is flavoured with kirschwasser
Kirschwasser
Kirschwasser is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented complete...
(cherry brandy).
History
Pastry chef Heinrich Höhn invented the cake 1921 in the city ZugZug
Zug , is a German-speaking city in Switzerland. The name ‘Zug’ originates from fishing vocabulary; in the Middle Ages it referred to the right to ‘pull up’ fishing nets and hence to the right to fish.The city of Zug is located in the Canton of Zug and is its capital...
. She rose to fame as she won several gold medals in pastry exhibitions throughout Europe: 1923 and 1928 in Luzern and 1930 in London.
In peak times up to 100.000 of these cakes were manufacturered and shipped. But since the name isn't protected, there are other variations sold under the name Zuger Kirschtorte.
Preparation
Firstly the chef bakes two thin pie-crust consisting of ground almonds, hazelnuts and meringues and one layer of sponge-cake. For the filling buttercream is prepared, flavoured with cherry brandy and sometimes tinted with red food colouring.To build the layer cake the buttercream is spread on one meringue-crust and covered with the sponge-cake, which is then soaked with sugar and cherry brandy. Then follows another layer of buttercream with the other meringue crust and finally the whole cake is iced with buttercream and decorated with sliced almonds and icing sugar.