Zuger Kirschtorte Swiss Cake, an Elegant Kirsch Buttercream Tart

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• 3 Egg whites
• 150 grams Granulated sugar for the meringue
• 150 grams Almond flour
• 1 tbsp Cornstarch
• 3 Whole eggs for the sponge cake
• 90 grams Granulated sugar for the sponge cake
• 90 grams Low-protein all-purpose flour
• 20 grams Melted unsalted butter
• 250 grams Unsalted butter, room temperature, for the buttercream
• 150 grams Powdered sugar for the buttercream
• 60 ml Milk
• 3 tbsp Cherry-flavored syrup (non-alcoholic, as a substitute for kirsch)
• a little Pink food coloring (optional)
• 80 grams Toasted chopped almonds for decoration
• 2 tbsp Powdered sugar for the final dusting
• 10 pieces Canned red cherries, non-alcoholic, for garnish (optional)

👩‍🍳 Instructions

1. 1 Make the almond meringue biscuit: preheat the oven to 150°C (300°F), line a 20 cm (8-inch) round baking pan with parchment paper, and draw 2 circles on it as a guide.
2. 2 Beat the egg whites until foamy, then add the sugar little by little while continuing to whip until stiff and glossy (French meringue).
3. 3 Mix together the almond flour and cornstarch, then gently fold them into the meringue with a spatula until evenly combined but still light.
4. 4 Divide the batter into 2 portions, and spread each into a 20 cm (8-inch) circle on the parchment paper following the traced pattern.
5. 5 Bake for 35-40 minutes until dry and crisp, then remove and let cool completely on a wire rack.
6. 6 Make the sponge cake: beat the eggs and sugar with a mixer on high speed until pale, fluffy, and thick (genoise method), about 8-10 minutes.
7. 7 Sift the flour, then gently fold it into the egg mixture using the folding technique so the air doesn't deflate.
8. 8 Add the melted butter, fold again until evenly combined, then pour into a 20 cm (8-inch) round pan lined with parchment paper.
9. 9 Bake at 180°C (350°F) for 20-25 minutes until cooked through and golden on top, then remove and let cool before slicing horizontally into 2 layers.
10. 10 Make the buttercream: beat the room-temperature butter until pale and soft, then add the powdered sugar little by little while continuing to beat.
11. 11 Add the milk gradually until the cream is light and smooth, then mix in the cherry syrup and coloring if desired, and beat until well combined.
12. 12 Start assembling the cake: place 1 layer of the almond meringue biscuit as the base, then spread a thin layer of buttercream on top.
13. 13 Add 1 layer of the sponge cake, then spread another even layer of buttercream over it.
14. 14 Follow with the second sponge cake layer, spread with buttercream, then top with the second meringue layer on the very top.
15. 15 Spread the remaining buttercream over the entire outside of the cake (top and sides) until smooth and even.
16. 16 Press the toasted chopped almonds around the sides of the cake so they stick neatly and add a crunchy texture.
17. 17 Dust the top of the cake with powdered sugar using a sieve for an elegant look, just like a traditional Swiss cake.
18. 18 Decorate the top with red cherries if desired, then chill the cake in the refrigerator for at least 2 hours before slicing so the layers set and can be cut neatly.

💡 Tips

📊 Nutrition Facts / serving

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