Zuger Cherry Cake

Ingredients

• 4 egg yolks
• 1 Egg white
• 3 tbsp hot water
• 100 g sugar
• 1 packet vanilla sugar
• 100 g wheat flour
• 1 tsp baking powder (sifted)
• 25 g cornstarch
• 3 egg whites
• 150 g sugar
• 1 packet vanilla sugar
• 100 g ground almonds (ground almond kernels)
• 0.5 packet vanilla pudding powder
• 100 g sugar
• 250 ml milk
• 125 g softened butter
• 6 tbsp water
• 60 g sugar
• 6 tbsp cherry brandy
• 50 g chopped almonds
• 25 g powdered sugar
• 17 maraschino cherries

Instructions

1. 1.

   Grease the springform pan and line it with parchment paper. Preheat the oven to 180°C (356°F) with fan or conventional heat. Beat egg yolks and egg white with hot water on high speed for about 1 minute until frothy. Mix sugar with vanilla sugar, add while stirring, then beat the mixture another 6-7 minutes until pale and airy.

2. 2.

   Sift flour, baking powder and cornstarch together, then fold into the beaten eggs gently. Spread the batter evenly in the springform pan and bake on a rack for about 30 minutes.

3. 3.

   Remove the cake from the pan, lift out the parchment, and cool on a wire rack. Reduce oven temperature to 100°C (212°F). For the meringue layers, outline two circles (Ø 26 cm) on parchment paper. Whip egg whites very stiffly, gradually adding sugar and vanilla sugar while beating. Fold in almonds gently. Pipe the meringue onto the circles using a small round tip, then fill the entire surface with meringue. Bake or dry for about 90 minutes. Carefully transfer the meringues to a wire rack; brush parchment with water, lift it off and let cool.

4. 4.

   Meanwhile roast almonds in a dry pan without oil, set aside to cool.

5. 5.

   Prepare pudding from half a packet of vanilla pudding powder (weigh out), 100 g sugar and milk according to package instructions. Let it cool while stirring occasionally. Cream softened butter until smooth, then fold in the cooled pudding spoonful by spoonful, ensuring both are at room temperature so the buttercream does not curdle.

6. 6.

   To soak the sponge base, boil water with sugar, let cool, then add cherry brandy. Spread ¼ of the buttercream on one meringue layer, place the sponge on top and drizzle with the cherry soaking liquid. Brush the remaining buttercream over the cake, lay the second meringue on top and press lightly. Evenly spread the rest of the cream around the rim, sprinkle chopped almonds and gently press with a pastry wheel. Chill until ready to serve, then dust with powdered sugar, top with cherries and imprint a pattern with a knife edge.