Zuger Kirschtorte – Kirsch Cake from Switzerland / Kirschkake from Sveits

A recipe from “God Mat Fra Hele Verden” (Delicious Food From All The World) published by Schibsted in 1971

zuger kirschtorte_post 

This cake is served for dessert as well as for a cup of coffee and is a good example of Swiss confectionery art. 

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See this and other delicious recipes on:
Tickle My Tastebuds TuesdayTuesdaysTable copyTreasure Box Tuesday


a1036_kirsch_thumb[10]_thumbIn Context:
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A kirschwasser (/ˈkɪərʃvɑːsər/ keersh-vahs-ər; German: [ˈkɪɐ̯ʃvasɐ], German for “cherry water”) or kirsch is a clear, colourless fruit brandy traditionally made from double distillation of morello cherries, a dark-coloured cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented complete (that is, including their stones). Unlike cherry liqueurs and so-called “cherry brandies”, kirschwasser is not sweet.

The best kirschwassers have a refined taste with subtle flavours of cherry and a slight bitter-almond taste that derives from the stones.

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