Zuger Kirschtorte - Swiss Cherry Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) granulated sugar 150g (1 1/4 cups) granulated sugar
• 180g (1 1/2 cups) all-purpose flour 180g (1 1/2 cups) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the cherry filling: For the cherry filling:
• 500g (4 cups) fresh Swiss cherries, pitted 500g (4 cups) fresh Swiss cherries, pitted
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 2 tablespoons Kirsch liqueur 2 tablespoons Kirsch liqueur
• For the chocolate ganache: For the chocolate ganache:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• For decoration: For decoration:
• Fresh cherries Fresh cherries
• Chocolate shavings Chocolate shavings

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 50g, 35g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
4. 4.
   Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
5. 5.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
6. 6.
   Meanwhile, prepare the cherry filling. In a saucepan, combine the pitted cherries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries release their juices. Remove from heat and stir in the Kirsch liqueur. Let it cool completely.
7. 7.
   For the chocolate ganache, heat the cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
8. 8.
   To assemble the cake, place one sponge cake layer on a serving plate. Spread a generous amount of cherry filling over the cake. Place the second cake layer on top and press gently. Pour the chocolate ganache over the cake, allowing it to drip down the sides. Decorate with fresh cherries and chocolate shavings.
9. 9.
   Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Swiss cherries — Use fresh, ripe cherries for the best flavor. If fresh cherries are not available, you can use frozen cherries, but make sure to thaw and drain them before using.
• Kirsch liqueur — If you prefer a non-alcoholic version, you can substitute cherry juice or cherry syrup for the Kirsch liqueur.

Tips & Tricks

• To ensure a light and fluffy sponge cake, make sure to beat the eggs and sugar until pale and fluffy.
• When assembling the cake, it's helpful to use a cake ring or acetate strip around the sides to keep the layers and filling in place.
• For an extra touch of elegance, you can pipe whipped cream rosettes around the top edge of the cake before decorating with cherries and chocolate shavings.
• If you prefer a stronger cherry flavor, you can add a few drops of cherry extract to the cherry filling.

Serving advice

Serve Zuger Kirschtorte chilled for the best taste and texture. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To present the Zuger Kirschtorte beautifully, dust the top with powdered sugar just before serving. Place a fresh cherry on each slice for an elegant touch.