Swiss Kirsch Cake from The Professional Pastry Chef by Bo Friberg
This cake is as synonymous with Switzerland as the Black Forest Cake is with Germany, although both cakes are made and are quite popular in each country. Swiss Kirsch Cake is especially favored in ...
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Cooking tools:
- Stand mixer
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Cake pan
- Offset spatula
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Parchment paper
- Cooling rack
- Spatula
Ingredients
- Cherry Sauce
- Powdered sugar
- Cherry Cookies (instructions follow)
- 1 recipe Japonaise Meringue Batter
- 1¼ cups (300 ml) simple syrup
- ¾ cup (180 ml) kirschwasser
- ½ teaspoon (2.5 ml) Beet Juice or 1 drop red food coloring
- 1 Chiffon Sponge Cake I, 10 inches (25 cm) in diameter
- ½ recipe or 2 pounds 10 ounces (1 kg 195 g) Vanilla Buttercream (Swiss Method)
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