Zuger Kirschtorte, Swiss Cake – a delicious recipe with CAKE, eggs, egg yolks, sugar, all-purpose, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Make the syrup by simmering the water and sugar just until sugar is dissolved.
3
Remove from heat and stir in the kirsch, set aside.
4
Butter a 9 inch springform pan with parchment paper.
5
Combine eggs and yolks in bowl; mix at high speed; add sugar at low stream until thick and light.
6
Sift flour and cornstarch.
7
Using spatula fold into egg mixture.
8
Add butter to 1 cup of batter.
9
Fold in remaining batter.
10
Pour into prepared pan.
11
Rap pan at once to break up bubbles.
12
Bake 25 minutes or until golden brown and cake springs back up with touch.
13
Cool in pan for 5 10 minutes then unmold onto a square of parchment paper sprinkled with sugar.
14
Brush the syrup gently over the entire cake and when cooled dust with confectioners sugar.
609
kcal
Calories
29
g
Fat
68
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: CAKE, 4 eggs, 2 egg yolks, 3/4 cup sugar, and more.
Yes, Zuger Kirschtorte, Swiss Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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