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Traditional Zuger Kirschtorte with Two Japonais Bases, a Kirsch-Syrup-Soaked Sponge-Cake Center and Kirsch Buttercream (No Cherries or Chocolate; Do Not Omit the Sponge Layer)
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Traditional Zuger Kirschtorte with Two Japonais Bases, a Kirsch-Syrup-Soaked Sponge-Cake Center and Kirsch Buttercream (No Cherries or Chocolate; Do Not Omit the Sponge Layer) from A Cooking Book: Learn how to make an authentic Zuger Kirschtorte with Japonais bases, a kirsch-soaked sponge layer, and kirsch buttercream. Perfect for special occasions! Includes illustrated recipe art, clear ingredients, cooking steps, and home-cooking tips.
