Zug Cherry Cake, Traditional Style

A cake recipe for all foodies:

Sponge cake mix

Eggs, sugar and vanilla sugar are mixed well in a thin-walled baking bowl. Place the baking bowl in a hot water bath and beat the mixture well with a whisk or mixer for 1 to 2 minutes. The bowl is then removed from the water bath and the mixture is beaten until a firm foam is formed.

Sift half of the flour onto the cooled foamy mixture and fold it in with a rubber scraper. The remaining flour is then sifted in and folded in as well.

Cover the bottom of the cake springform pan with baking parchment, grease and flour the sides, pour the quantity into the prepared pan.

Bake for about half an hour on the lowest rack of the oven heated to 180 °C.

Japonais bases (2 pieces per cake)

Beat the egg whites with the salt until stiff, add half of the sugar and continue beating until the whites are glossy and fine-pored.

Stir in the remaining sugar briefly, but do not beat any more.

Mix in the ground hazelnuts with a rubber scraper.

Cover 2 baking sheets with baking parchment paper, draw 1 circle of 24 cm ø on each and spread the japonai mixture evenly on it.

Bake for about 60 minutes in the middle of a 120 °C oven. After half the baking time, reverse the baking trays, i.e. the lower one goes on top, the upper one on the bottom.

Carefully turn out the cake layers and remove them from the oven while they are still warm.

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