Zuger Kirschtorte Recipe
Zuger Kirschtorte has a great taste. Zuger Kirschtorte gets its taste from egg mixed with flour and red jelly. Zuger Kirschtorte is inspired by many restaurants worldwide.
Ingredients
7 egg whites
3 cups confectioners' sugar
8 tablespoons cornstarch
3 1/2 oz. filberts, finely grated
4 egg yolks
3 tablespoons hot water
1/2 cup flour
1/4 teaspoon baking powder
4 tablespoons water
1/2 cup kirsch
3/4 cup butter
3 tablespoons red jelly
4 1/2 oz. chopped roasted filberts
Directions
For Nut Jorte Layers: Beat 4 egg whites until peaks are formed.
Gradually add 1 cup sugar, 7 teaspoons cornstarch and grated nuts, beating until blended.
Divide equally in two aluminum foil lined 9 inch layer cake pans.
Bake in a slow oven (325°F or 160°C) 20 to 25 minutes.
Cool slightly and peel off foil.
For Cake Layer: Beat 3 egg yolks with hot water until fluffy.
Beat in 3/4 cup sugar until blended.
Beat 3 egg whites with 1 1/2 tablespoons sugar until peaks are formed.
Fold egg yolks into egg whites.
Sift flour, remaining cornstarch and baking powder over the top.
Mix until blended.
Turn into an aluminum foil lined 9 inch layer cake pan.
Bake in a moderate oven (350°F or 180°C) 20 to 25 minutes.
Cool slightly and peel off foil.
For Kirsch Syrup: Bring water with 3 tablespoons sugar to boiling.
Let cool and add kirsch.
For Butter Cream: Cream butter with 1 1/4 cups sugar until fluffy.
Beat in remaining egg yolk and jelly.
Spread first torte layer with butter cream.
Pour syrup over cake layer and place on top of the first torte layer.
Spread again with butter cream and top with the second torte layer.
Cover entire torte with butter cream, sprinkle sides with nuts and cover surface with remaining sugar.
Gradually add 1 cup sugar, 7 teaspoons cornstarch and grated nuts, beating until blended.
Divide equally in two aluminum foil lined 9 inch layer cake pans.
Bake in a slow oven (325°F or 160°C) 20 to 25 minutes.
Cool slightly and peel off foil.
For Cake Layer: Beat 3 egg yolks with hot water until fluffy.
Beat in 3/4 cup sugar until blended.
Beat 3 egg whites with 1 1/2 tablespoons sugar until peaks are formed.
Fold egg yolks into egg whites.
Sift flour, remaining cornstarch and baking powder over the top.
Mix until blended.
Turn into an aluminum foil lined 9 inch layer cake pan.
Bake in a moderate oven (350°F or 180°C) 20 to 25 minutes.
Cool slightly and peel off foil.
For Kirsch Syrup: Bring water with 3 tablespoons sugar to boiling.
Let cool and add kirsch.
For Butter Cream: Cream butter with 1 1/4 cups sugar until fluffy.
Beat in remaining egg yolk and jelly.
Spread first torte layer with butter cream.
Pour syrup over cake layer and place on top of the first torte layer.
Spread again with butter cream and top with the second torte layer.
Cover entire torte with butter cream, sprinkle sides with nuts and cover surface with remaining sugar.
