Zuger Kirschtorte

Ingredients

• 25 g Butter
• 45 g Cake Flour
• 10 g Cornstarch
• 3 g Baking Powder
• 140 g Sugar
• 50 ml Kirsch
• 250 ml Heavy Cream
• 35 g Powdered Sugar
• 6 pcs Cherry
• 4 pcs Egg
• 40 g Almond Flour

Method

1. Heat the oven to a low setting and line a tray. Whisk part of the {egg} with {sugar} to stiff glossy peaks, fold in {almond_flour}, spread into a thin round, and bake until dry, pale, and crisp. Cool fully so it stays snappy.
2. Grease and line a small cake tin. Melt {butter} and let it cool slightly. Whisk the remaining {egg} with {sugar} until very light and thick, sift in {cake_flour}, {cornstarch}, and {baking_powder}, then fold in the cooled {butter}. Bake until golden and springy, then cool completely.
3. Split the cooled sponge into layers and brush with {kirsch}. This keeps the cake fragrant and moist without making it heavy.
4. Whip cold {heavy_cream} with {powdered_sugar} and a splash of {kirsch} to soft-medium peaks. Stop as soon as it holds shape so it stays silky, not grainy.
5. Layer the soaked sponge with the crisp meringue and whipped {heavy_cream}, pressing gently so the layers stay even. Coat the top and sides with more cream for a clean finish.
6. Dust the cake with {powdered_sugar} and, if using, top with {cherry}. Chill briefly to set the layers, then serve while the meringue still has a delicate crunch.