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.

Finishing

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.

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

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