Zuger Kirschtorte
- Media: Zuger Kirschtorte
Zuger Kirschtorte (Swiss Standard German pronunciation: [ˈtsuːɡər ˈkɪrʃtɔrtə]; lit. 'cherry torte from Zug') is a Swiss layer cake that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with the cherry brandy kirschwasser.
History
Pastry chef Heinrich Höhn invented the cake 1921 in the city of Zug. It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in 1930. In peak times Heinrich Höhn and his successor Jacques Treichler manufactured up to 100,000 of these cakes per year. The Treichler bakery has continued manufacturing and shipping the cakes up to the present day. The name is, however, not protected, so variations of the cake are also manufactured by other pastry shops in the region.
Preparation
Firstly the chef creates two thin rounds of Japonaise meringue containing ground almonds and hazelnuts, baked to a light brown colour, and one layer of sponge-cake. For the filling butter cream is prepared, flavoured with kirschwasser and sometimes tinted pink with food colouring (originally beetroot juice). To build the layer cake the buttercream is spread on one round of meringue, which is then covered with the sponge-cake. The sponge is then soaked with a mixture of sugar syrup and kirschwasser. Then follows another layer of butter cream topped with the other meringue layer, and finally the whole cake is covered with butter cream, the sides decorated with roasted sliced almonds, and the top given a light dusting of icing sugar.
See also
- Black Forest gateau
- Cuisine of Switzerland
External links
- Website with original recipe
- Zuger Kirschtorte in the databank of culinary heritage of Switzerland
Sources
- Article in the German Wikipedia
- v
- t
- e
- Babka
- Banana bread
- Gâteau nantais
- Gooey butter cake
- Pound cake
cakes
- Angel cake
- Bolo fiado
- Buckwheat gateau
- Cassata
- Chantilly cake
- Coconut cake
- Devil's food cake
- Doberge cake
- Dobos torte
- Esterházy torte
- Flan cake
- Gâteau magique
- Liver cake
- Maria Luisa cake
- Princess cake
- Prinzregententorte
- Rainbow cake
- Sarawak cake
- Smith Island cake
- Spekkoek
- Torta setteveli
- Torta Tre Monti
- Torte
- Vínarterta
cakes
- Bahulu
- Bánh bò
- Battenberg cake
- Boston cream pie
- Buko pandan cake
- Bundt cake
- Castella
- Charlotte
- Coffee and walnut cake
- Donauwelle
- Fanta cake
- Frankfurter Kranz
- French Fancy
- Frog cake
- Génoise
- Hot milk cake
- Lady Baltimore cake
- Ladyfinger
- Lamington
- Madeira cake
- Madeleine
- Mantecada
- Marry girl cake
- Misérable cake
- Opera cake
- Pandan cake
- Paper wrapped cake
- Pionono
- Red velvet cake
- Rum cake
- Shortcake
- Spice cake
- Swiss roll
- Tres leches cake
- Upside-down cake
and meringue
- Angel food cake
- Brazo de Mercedes
- Chiffon cake
- Dacquoise
- Kyiv cake
- Mamón
- Mango cake
- Pavlova
- Sans rival
- Spanische Windtorte
- Ube cake
- Yema cake
- Zuger Kirschtorte
occasions
- Basbousa
- Beer cake
- Better than sex cake
- Bizcocho
- Bulla cake
- Cake balls
- Cake pop
- Carrot cake
- Coffee cake
- Cupcake
- Gingerbread
- Heavy cake
- Ice cream cake
- Ispanaklı kek
- Kue
- Kuih
- Lolly cake
- Louise cake
- Mané pelado
- Marble cake
- Nonnette
- Ontbijtkoek
- Pain d'épices
- Pancake
- Parkin
- Parrozzo
- Petit four
- Punschkrapfen
- Rice cake
- Ruske kape
- Soufflé
- Sugee cake
- Sweetheart cake
- Teacake
- Tiramisu
- Watergate cake
- Welsh cake
- Food portal
- Category