Zuger Kirschtorte [SEP] country of origin
Zuger Kirschtorte
Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with cherry brandy kirschwasser.
History.
Pastry chef Heinrich Höhn invented the cake 1921 in the city Zug. It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in 1930.
In peak times Heinrich Höhn and his successor Jacques Treichler manufactured up to 100,000 of these cakes per year. The
37.5% ABV (75 proof) for products of this kind; kirschwasser typically has an alcohol content of 40%–50% ABV (80–100 proof). About 10 kilograms (22 pounds) of cherries go into the making of a 750 ml bottle of kirschwasser.
Food.
Kirsch is sometimes used in Swiss fondue and in some cakes, such as the Zuger Kirschtorte. It is also commonly used in the dessert cherries jubilee.
It is used in traditional German "Schwarzwälder Kirschtorte" (Black Forest cake) and