A Taste of Heaven

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This is my personal translation of the classic Swiss Zuger Kirschtorte. In Swiss German the word Zuger sounds like the word Zucker, wich means sugar. Actually, Zuger refers to something that comes from the town of Zug, renowned for its kirsch (cherry liqueur).
In Switzerland this cake ranks as the favorite non-chocolate cake. Truly, it is a miracle of textures - a small taste of heaven. My version consists of a genoise heart drenched in kirsch syrup, cloaked in pale pink buttercream and embraced by a pair of crisp, heart-shaped dacquoise. Due to the nature of its components, this is one of the sweeter cakes in the book. It is, however, less sweet than the Swiss version because I have decreased the sugar in the syrup and opted for dacquoise rather than the sweeter meringue normally used.
Traditionally, Zuger Kirschtorte is round, but I think the heart shape emphasizes the romance of this exquisite dessert. And it provides the perfect centerpiece for a Valentine's Day celebration or engagement party.

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Ingredients

  • SPECIAL EQUIPMENT NEEDED:
  • 9-inch heart-shaped pans or a 9-inch round pan or a 9-inch springform pan
  • CAKE COMPONENTS:
  • 1 recipe Genoise Classique, top and bottom crusts removed
  • 1 recipe syrup flavored with kirsch
  • 1 recipe Daquoise, piped in 2 heart-shaped discs slightly smaller than
  • the outline of the pan to allow for spreading during baking
  • 1 recipe Neoclassic or Classic Buttercream flavored with 1/3 cup kirsch
  • and tinted pale pink with 6 drops of red food color
  • 1 cup sliced blanched almonds, toasted for a few minutes

Preparation

Step 1

METHOD FOR ASSEMBLING THE CAKE:
1. Use the heart-shaped pan to trace a heart-shaped cardboard base.

2. Sprinkle each side of the genoise with 3 tablespoons syrup.

3. Spread a few small dabs of buttercream on the cardboard base and place 1 dacquoise disc flat side down on it.

4. Spread a thin layer of buttercream on the dacquoise and top with the genoise layer. Spread another thin layer buttercream on the genoise and top with the second dacquoise, flat side up.

5. Use the remaining buttercream to frost the top and sides.

6. Gently press the toasted almond slices on the sides, supporting the cake on the palm of one hand and tilting it slightly toward the other hand, cupped to hold the nuts.

7. Refrigerate for up to 1 hour before serving.

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