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    You are in: Home / Recipes / Zuger Kirschtorte, Swiss Cake Recipe
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    Zuger Kirschtorte, Swiss Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Annacia's Note:

    A simple but elegant cake from Switzerland.

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    Ingredients:

    Servings:

    Units: US | Metric

    CAKE

    SYRUP

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Make the syrup by simmering the water and sugar just until sugar is dissolved.
    3. 3
      Remove from heat and stir in the kirsch, set aside.
    4. 4
      Butter a 9 inch springform pan with parchment paper.
    5. 5
      Combine eggs and yolks in bowl; mix at high speed; add sugar at low stream until thick and light.
    6. 6
      Sift flour and cornstarch.
    7. 7
      Using spatula fold into egg mixture.
    8. 8
      Add butter to 1 cup of batter.
    9. 9
      Fold in remaining batter.
    10. 10
      Pour into prepared pan.
    11. 11
      Rap pan at once to break up bubbles.
    12. 12
      Bake 25 minutes or until golden brown and cake springs back up with touch.
    13. 13
      Cool in pan for 5 10 minutes then unmold onto a square of parchment paper sprinkled with sugar.
    14. 14
      Brush the syrup gently over the entire cake and when cooled dust with confectioners sugar.

    Ratings & Reviews:

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    Nutritional Facts for Zuger Kirschtorte, Swiss Cake

    Serving Size: 1 (61 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 196.1
     
    Calories from Fat 76
    39%
    Total Fat 8.5 g
    13%
    Saturated Fat 4.5 g
    22%
    Cholesterol 122.8 mg
    40%
    Sodium 81.3 mg
    3%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 0.2 g
    0%
    Sugars 17.6 g
    70%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    kirsch

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