Some of this article's listed sources may not be reliable. Please help this article by looking for better, more reliable sources. Unreliable citations may be challenged or deleted. (September 2011) (Learn how and when to remove this template message)
Zuger Kirschtorte
Zuger-Kirschtorte-Stueck-2013.jpg
A slice of Zuger Kirschtorte
TypeLayer cake
Place of originSwitzerland
Region or stateZug
Created byHeinrich Höhn
Main ingredientsSponge cake, nut meringue (almond or hazelnut), butter cream, kirschwasser (or other cherry liquor)

Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with the cherry brandy kirschwasser.

History

Heinrich Höhn standing in front of his bakery, together with employees, in 1913
Heinrich Höhn standing in front of his bakery, together with employees, in 1913

Pastry chef Heinrich Höhn invented the cake 1921 in the city 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 Conditorei Treichler 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

Sources