Zuger Kirschtorte (Zug Kirsch Cake)

Instructions

1. Make the discs: heat the oven to 325 F (165 C). Draw two 8-inch (20 cm) circles on parchment sheets. Whip the egg whites to soft peaks, add the sugar and whip to stiff glossy peaks, then fold in the almonds and powdered sugar.
2. Spread the meringue evenly inside the circles, bake 30 to 35 minutes until pale gold and set, cool and peel off the parchment.
3. Make the genoise: raise the oven to 350 F (175 C). Whisk the eggs, yolks and sugar over simmering water to 110 F (43 C), then whip until tripled, fold in the sifted flour, cornstarch and vanilla, and bake in a buttered 8-inch pan 22 to 25 minutes. Cool.
4. Make the buttercream: cook the milk, yolks, sugar and cornstarch, whisking, until it bubbles for 1 minute (above 160 F / 71 C). Cool to room temperature with plastic on the surface.
5. Beat the soft butter until fluffy, then beat in the cooled custard a spoonful at a time, then the kirsch.
6. Simmer the water and sugar 1 minute, cool and add the 60 ml kirsch for the syrup.
7. Slice the genoise to 1/2 inch (1.2 cm) thick and brush both sides with the syrup.
8. Assemble: one meringue disc, one third of the buttercream, the genoise, another third of the buttercream, the second meringue disc.
9. Spread the remaining buttercream on the sides and press on the toasted almonds.
10. Chill at least 12 hours. Dust the top with powdered sugar and mark a diamond pattern with the back of a knife before serving.