Zuger Kirschtorte

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 350°F (175°C).

Grease and flour two round cake pans.

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and almond extract.

In a separate bowl, combine cake flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk until smooth.

Fold in Kirsch and mix until just combined.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick comes out clean.

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Whip heavy cream until soft peaks form, then fold in powdered sugar and Kirsch.

Once cakes are cooled, slice each cake in half horizontally to create layers.

Place one layer on a serving plate and spread a layer of whipped cream and cherries on top.

Repeat with remaining layers, finishing with whipped cream on top.

Shave dark chocolate over the top for garnish.

Cooking Techniques

Spice Level:

Allergens