Zuger Kirschtorte | Kirschtorte Zuger Art | Rezept mit Kirschwasser 😋 I Einfach Backen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Kirsch

💰Cheaper: cherry juice

Cherry juice provides a non-alcoholic option but lacks the distinct flavor of Kirsch.

cake flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and cheaper.

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder can be used for a lower-calorie option.

Preheat the oven to 180°C (356°F).

Prepare two baking sheets with parchment paper and draw circles on them for the hazelnut bases.

In a fat-free bowl, whip egg whites until foamy, then gradually add sugar until glossy peaks form.

Gently fold in ground hazelnuts in two batches.

Transfer the mixture to a piping bag and pipe onto the prepared circles on the baking sheets.

Bake the hazelnut bases for about 55 minutes, then cool on the counter after removing the parchment paper.

For the biscuit, combine egg yolks, sugar, and a pinch of salt in a bowl and whip for 4-10 minutes until thick and stable.

Sift in cornstarch and fold gently until just combined.

Pour the batter into a 26 cm (10 inch) springform pan lined with parchment paper.

Bake the biscuit in the lower third of the oven at 180°C (356°F) for about 30 minutes.

For the buttercream, beat softened butter with powdered sugar and a pinch of salt until creamy.

Gradually add Kirsch, one spoonful at a time, to avoid curdling the butter.

For the soaking syrup, boil water with sugar, then remove from heat and add Kirsch to cool.

Once the biscuit is cooled, slice it in half horizontally.

Assemble the cake by placing one hazelnut base on a serving plate, adding a quarter of the buttercream, and soaking with the syrup.

Repeat layering with the second hazelnut base and remaining buttercream, finishing with the last hazelnut base on top.

Cover the sides of the cake with remaining buttercream, smoothing it out.

Decorate the top with toasted almond flakes and dust with powdered sugar, creating a diamond pattern.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens