Zuger Kirschtorte, Swiss Cake

Recipe by Annacia
READY IN: 40mins




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