Zuger Kirschtorte

For Meringue Japonaise Layer: Preheat the oven to 275 degrees F. Grind the nuts in a food processor with a 1/3 cup sugar. DO NOT make almond butter! Nuts should be light and dry.

Beat egg whites at medium speed to soft peak stage. Add remaining 2/3 cup sugar and beat at high until sugar is dissolved and the whites are very stiff. Do not under beat! Fold in nut mixture in two portions.

Draw two 9 circles on a piece of parchment laid on a sheet pan. Butter inside the circles. Pipe meringue into concentric circles (or spiral), leaving a 1/4 clearance from the edge, to allow for spreading. Concentric circles of meringues should just barely touch.

Bake 30 minutes and reverse pans (top to bottom shelf or front to back). Bake an additional 30 minutes. Meringue should be crisp and slightly brown. Turn off oven and allow meringue to cool down in oven.

For Sponge Layer: Preheat oven to 350 degrees F. Line the bottom of a 9" springform pan with parchment paper. Butter parchment and pan sides. Dust pan with flour. Beat the eggs and sugar until tripled in volume.

Sift flour and cornstarch together and fold into egg mixture. Melt butter and when cool mix a spoonful of batter into it. Then mix butter/batter into the bowl of batter.

Pour batter into springform pan. Smooth top. Bake at 350 degrees F for 35 minutes. When cool, run a knife around inside of pan to loosen cake, open springform pan. Transfer cake to a plate/cooling rack and peel off parchment paper, turn upright again on another plate.

For Kirsch Syrup: Put the water and sugar into a pot and stir until sugar is dissolved on medium heat. Remove from heat and stir in kirsch.

For Butter Cream: Put 3/4 cup of water and one cup of sugar into a pot. Heat on medium, stirring until the sugar is dissolved. Turn heat to high and heat to 234 degrees F.

Meanwhile, put the egg yolks into mixer bowl. Stir in confectionery sugar. When sugar mixture is hot, turn mixer to high and slowly drizzle in the sugar syrup.

Allow butter cream to cool, stir in kirsch. In a separate bowl, whip butter to soften. On medium speed, slowly mix butter into egg/sugar mixture.

To Assemble: Place a meringue Japonaise on a 9" cake round. Spread with a layer of butter cream. Place the sponge layer on top of the butter cream. Sprinkle the sponge with the Kirsch syrup. Spread butter cream on top of the sponge layer.

Next put the second meringue aponaise layer on top of the butter cream. Spread this layer and the sides of the cake with butter cream. Gently press the sliced almonds onto the sides of the cake. Sprinkle the top of the cake with confectionery sugar. Score a hatch pattern onto the top of the cake.

Chill the cake overnight. Serve cold.

Recipe Source: Maida Heatter