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Traditional Zuger Kirschtorte with Two Japonais Bases, a Kirsch-Syrup-Soaked Sponge-Cake Center and Kirsch Buttercream (No Cherries or Chocolate; Do Not Omit the Sponge Layer)
Step 1 of 9
Switzerland
1 hour 30 minutes
Serves 10
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Traditional Zuger Kirschtorte with Two Japonais Bases, a Kirsch-Syrup-Soaked Sponge-Cake Center and Kirsch Buttercream (No Cherries or Chocolate; Do Not Omit the Sponge Layer)
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 9
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Preheat your oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper.
Ingredients quick view
4 large egg whites
1 cup superfine sugar
1 cup almond flour
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/2 cup cake flour
1/4 cup water
1/2 cup unsalted butter, softened
1 cup powdered sugar, for buttercream
1/3 cup kirsch
1/3 cup granulated sugar, for the syrup
Tips quick view
Make sure your egg whites are at room temperature for the best volume.
Don't skip the soaking step for the sponge cake; it adds essential flavor and moisture.
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