Swiss Cherry Cake – The Travellight World

Thu | 19.05.22

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Fresh cherries are not a typical filling for Zuger Kirstorte, a traditional cake from the Swiss region of Zug, which mainly uses Kirschwasser (cherry brandy), but this version of the classic, closer to the German Black Forest cake, uses fresh fruit and is perfect for late spring/early summer when the cherries are ready to be harvested.



220 g butter at room temperature

300 g sugar

2 eggs at room temperature

1 teaspoon vanilla flavored powder

260 g flour

65 g sifted cocoa powder

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

salt to taste

375 ml buttermilk (buttermilk)


300 ml cream

2 tablespoons cherry or cognac brandy

175 grams dark chocolate


500 ml cream

50 g sugar

2 teaspoons vanilla extract

750g pitted cherries (reserve about 10-12 whole cherries for garnish)


Preheat oven to 180º C

Grease two 20 cm round metal molds with butter and line the bottom with parchment paper.

In a large bowl, beat butter and sugar until light and fluffy. Then beat in the eggs one at a time, followed by the vanilla powder.

In a separate bowl, mix flour, cocoa, baking powder, soda and salt.

Add dry ingredients, alternating with buttermilk, to butter mixture, stirring constantly with a wooden spoon.

Pour the mixture into molds lined with parchment paper.

Bake for about 50 minutes or until you can smell the cake and the sides come off the pan.
Remove from oven and set aside.

Start preparing the filling.

Finely chop the chocolate and place in a bowl.
Place the cream and brandy in a saucepan and bring to a boil. Pour the already boiled mixture over the chopped chocolate and let it stand for a while, then beat until you get a homogeneous mixture.
Place in the refrigerator to cool (about an hour) and then beat the mixture again until it is thick enough to form “peaks”.

For the frosting, beat the cream, sugar and vanilla until the mixture is thick enough to spread.

Cut the cakes horizontally, in half, and place the filling and pitted cherries on each layer. You can make a border of cherries, and put mousse inside.

Then coat the entire cake with the cream, sugar and vanilla mixture and garnish with cherries.

Enjoy your food!

The recipe is taken from the Helvetic kitchen website with slight modifications.

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