So GOOD! :)
P1060568
This is a Kirschtorte, a specialty originally created in the Swiss Canton of Zug, where it is called Zuger Kirschtorte. The recipe is not patented though the name is, and only tortes baked in the canton of Zug and using authentic Kirsch from cherries grown in that canton are permitted to be calledZuger Kirschtorte.
For us 'non-Zugers' and ex-pats, 'ordinary' Kirsch has to do. BUT, it has to be REALLY GOOD KIRSCH, the kind that you would drink from a shot glass and go aww. Cheap stuff spoils the recipe and if one goes through all the trouble of creating this cake one might as well use the best stuff one can get.
Buttercrème and sponge are soaked in Kirsch, which is said to aid digestion and won't make you sick if you eat too much, nor should it add to hip gold.
The torte tastes even better after a day or two when the Kirsch has really soaked into the sponge layer (provided you can wait that long), should last in the fridge for up to two weeks (not in ours), and in the freezer for up to six months (definitely not in ours).
But, who in their right mind would freeze this delicious torte, or keep it in the fridge for a couple of weeks, or in the freezer for several months, and just stare at it every time you open the fridge to see whether there is anything edible in there?
A bit of history and photos (in German):
www.zugerchriesi.ch/traditionbrauchtum/5-traditionbraucht...
The Zuger Kirschtorten Museum (in German):
www.zuger-kirschtorten-gesellschaft.ch/tourismus/1-kirsch...
Zuger Kirsch:
www.spiritsreview.com/reviews-eaudevie-etter-kirsch.html
The baker of this delicious torte was my daughter who not only is a qualified photographer but a pastry chef as well.
So GOOD! :)
P1060568
This is a Kirschtorte, a specialty originally created in the Swiss Canton of Zug, where it is called Zuger Kirschtorte. The recipe is not patented though the name is, and only tortes baked in the canton of Zug and using authentic Kirsch from cherries grown in that canton are permitted to be calledZuger Kirschtorte.
For us 'non-Zugers' and ex-pats, 'ordinary' Kirsch has to do. BUT, it has to be REALLY GOOD KIRSCH, the kind that you would drink from a shot glass and go aww. Cheap stuff spoils the recipe and if one goes through all the trouble of creating this cake one might as well use the best stuff one can get.
Buttercrème and sponge are soaked in Kirsch, which is said to aid digestion and won't make you sick if you eat too much, nor should it add to hip gold.
The torte tastes even better after a day or two when the Kirsch has really soaked into the sponge layer (provided you can wait that long), should last in the fridge for up to two weeks (not in ours), and in the freezer for up to six months (definitely not in ours).
But, who in their right mind would freeze this delicious torte, or keep it in the fridge for a couple of weeks, or in the freezer for several months, and just stare at it every time you open the fridge to see whether there is anything edible in there?
A bit of history and photos (in German):
www.zugerchriesi.ch/traditionbrauchtum/5-traditionbraucht...
The Zuger Kirschtorten Museum (in German):
www.zuger-kirschtorten-gesellschaft.ch/tourismus/1-kirsch...
Zuger Kirsch:
www.spiritsreview.com/reviews-eaudevie-etter-kirsch.html
The baker of this delicious torte was my daughter who not only is a qualified photographer but a pastry chef as well.