Zuger Kirschtorte

Katarina treated everyone to a boozy experience with Zuger Kirschtorte, a beetroot pink delight that tasted exquisite. The 200 ml of kirsch that made the flavour so good undoubtedly contributed to some inspired work in the hour or two after morning tea, but cake clubbers who went back for seconds (and there were many) would probably benefit from a pint of rehydrating water afterwards. Katarina confessed that several hours hard work went into this creation, for which she earns the Most Hardworking Baker Award, as well as being a contender for Most Lurid Cake of 2012.

It is with relief that we are able to link to the recipe for Zuger Kirschtorte in English, at food.com, else you would all have been translating from Swiss German. (This is easier before you have finished the bottle of kirsch.)

Nut Layer

4 egg whites
1/2 cup powdered sugar (125g)
1/2 cup hazelnuts , ground (100g)
2 tablespoons cornstarch

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. Trace 2 circles on parchment using the 9 or 8” spring form Place the parchment on a baking sheet, then 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

3 egg yolks
3 egg whites
1/3 cup powdered sugar (75g)
1/2 cup flour (50g)
1/2 cup cornstarch (50g)
1/2 teaspoon baking powder
1/2 lemon , the zest of

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

2/3 cup butter (150g)
1 1/2 cups powdered sugar (150g)
1 egg yolk
4 tablespoons kirsch

Beat the butter until creamy. Add the sugar and egg yolk and lastly the Kirsch. Divide into 3 portions.


4 tablespoons kirsch
1/2 cup hazelnuts , chopped (125g)
1 cup powdered sugar (100g)

Let all the layers cool.

Spread 1/3 of the butter cream on the nut layer. Stack the 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.

Sprinkle the sides with nuts and decorate the top with powdered sugar.

Published in: on January 26, 2012 at 14:53  Leave a Comment  

Plum cake

Gareth continued the fruity theme of 2012 with a caramelized plum cake, liberally covered in a tasty batter topping, dusted with icing sugar and served with cream. For this, we applaud him.

Mieze’s plum cake

This recipe (from Stephanie Alexander’s “The Cook’s Companion”) calls for blood plums like ‘Satsuma’ but I used orange-fleshed European plums courtesy of my neighbour’s productive old tree.

275 g softened butter
250 g sugar
200 g plain flour
200 g self-raising flour
pinch of salt
3 eggs, lightly beaten
100 ml milk
1/3 cup bread crumbs
2/3 cup ground almonds
Around 12-20 plums, halved and stoned dude

125 g butter
200 g sugar
2 tsps ground cinnamon
4 eggs

Preheat oven at 180°C (a little cooler in a fan-forced oven) and grease a 28 cm spring-form tin. Cream butter and sugar well, then mix in flour and salt. Add eggs and milk and mix to make a light dough. Spoon the batter into the tin to no more than 1/4 of its volume, spread lightly then sprinkle almonds and breadcrumbs over the top. Arrange the plums cut-side up in concentric circles working from the outside in.

To make the topping, melt butter and stir in sugar and cinnamon, then allow it to cool. Whisk the eggs well then stir into the butter/sugar mix. Spoon the mixture over the plums. Bake the cake for around 1 hour or until the cake is cooked in the centre. Serve warm with thick cream or ice-cream.

Published in: on January 17, 2012 at 21:22  Leave a Comment  

Lemon cake

The first cake of 2012 was a splendid lemon effort by Nina, who valiantly leaped into the blank spot on the calendar at short notice. Phew! A special mention for the icing, which was sweet, tasty, and exactly the right thickness.

Lemon cake

In a baking emergency I usually follow my basic cake recipe and add whatever cake-worthy is in the fridge, in this case lemons.

200 g sugar
200 g butter
Grated lemon peel from 1 lemon
4 eggs – or 2 eggs and a volume of yoghurt substituting the two other eggs
1 teaspoon baking powder
200 g flour
1 cup icing sugar
~ 3 tablespoons Limoncello + lemon juice of ¼ lemon

Melt the butter and mix with sugar, lemon peel and eggs/yoghurt.
Add baking powder and flour.
Grease and dust a cake form, preheat oven to 180C.
Bake cake for 55 minutes and let cool
Combine icing sugar and limoncello and/or lemon juice until it is pasty–sort-of-liquid and pour it over the cake. Let cool and enjoy.

Published in: on January 17, 2012 at 06:57  Leave a Comment