Zuger Kirschtorte

Back posting a little, shameful blogger, to show you what I made for December' s choice with The Cake Slice Bakers.

This is the second month with our new book Maida Heatter's Cake. I am genuinely loving this book!! I was really impressed with my last choice and I just love how the books reads. It's so straight forward and easy to understand. I do think there are some unnecessary steps, some elements don't need to be as laborious but nevertheless, it's going great!

I opted for the Zuger Kirschetorte, on page 116, and made it for Christmas Day dessert. It was fabulous, but lacked the real cherry bing in the cake layer. I think I needed double the syrup that the recipe called for. I also opted out of using buttercream to sandwich the cake.. I felt it would be too heavy after our dinner and while I am a fan of hedonism, just couldn't bear the thoughts of this being overly sweet or luscious.

This cake is such a treat! From the bottom up it is described as a layer of crisp almond meringue; a thick layer of kirsch whipped cream; a divine, light and airy, buttery sponge; another layer of thick kirsch whipped cream; topped with yet another layer of meringue, then more cream and decorated with meringue kisses.

Not for the faint hearted, definitely for the us gluttons!

Zuger Kirschtorte

adapted from Maida Heatter's Cakes pg 116

The Cake Layer

125g self raising flour
6 tbsp cornflour
5 tbsp soft butter
4 eggs and 3 egg yolks
85g sugar

Preheat the oven to 180C/ 350F or gas mark 4.
Line, the sides and bottom of a 9 inch springform pan with parchment and set to one side.
Sift the flour and cornflour together.
Cut the butter into small pieces and melt it slowly in a pan over a medium heat, set aside to allow to cool but not harden.
Put the eggs and egg yolks in a bowl and add the sugar. Whisk until the mixture increases in volume, almost tripled, it will look very pale and thick.
Sift about one third of the flour mixture into the eggs and fold in with a rubber spatula, repeat twice, gently folding in the flour.
Add the melted butter in the same way, slowly and gently folding it into the mixture, making sure you keep all the air.

Turn out into the prepared tin and bake in the oven for about 35 minutes. Once out of the oven, carefully clip open the spring form, remove the parchment and using your wire rack, invert the cake. Remove the bottom of the pan, but not the parchment.

Leave the cake upside down to cool.

Reduce the oven to 135C/275F, Gas Mark 1.

Meringue Japonaise

85g ground almonds
225g sugar
1/2 tbsp of flour
4 egg whites

Line two cookies sheet with parchment, with a pencil draw two nine each circles on each piece of parchment.
In a small bowl stir the ground almonds and 1/3 of the sugar and the flour together.
Beat the egg whites until they hold a soft shape, gradually (a few tablespoons at a time) add the other 2/3 of sugar and whisk until thick and glossy. Make sure the meringue is stiff, do not under-beat here.
Fold the almond mixture into the meringue in two additions, make sure it is evenly incorporated but do not mix more than necessary.
On your marked out parchment, create two circles using the meringue, keeping the meringue about a 1/4 inch away from the edge of the pencil line. Dollop some kisses on the baking sheets also, if you have any left over.
Pop the baking sheets in the oven for 30 minutes, rotate the baking sheets top to bottom and bake for another 30 minutes.

Turn off the oven and allow the meringue to cool in the oven completely.

Kirsch Syrup and Whipped cream

80ml of water
3 tbsp granulated sugar
80ml kirsch
500ml of single cream
2 tbsp of kirsch

Pour the water and sugar in a small saucepan and over a medium heat allow the sugar to dissolve and the mixture comes to a boil. Set aside to cool, once cooled, stir in the 80ml kirsch.

Whip the single cream to soft peaks and fold through the kirsch. Set aside.

Putting it all together...

Starting with a layer of cooled meringue, place it right side up on your serving plate. Add a thick layer of cream. Place the cake, topside down and remove the parchment piece. Using the kirsch syrup, brush it on to the cake and allow it soak through.

Add another layer of cream on top of the cake and the the remaining meringue layer. Cover the top and sides of the cake with the remaining cream and decorate with kisses.

Make sure you stop by the other bakers and see what they made... you'll find them all below!

Emily's Rum and Raisin Cake
Carlee's Cinnamon Buns
Laura's Ginger Ginger Cake
Annabel's Cinnamon Buns
Elle's Cinnamon Bun Wreath

Merry Christmas to you all!