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1
Bake the Sponge and Slice It in Two
25 Mins • Hands On
Oven 170°C (340°F)
Heat the oven to 170°C (340°F). Whisk the whole eggs and sponge sugar in a heatproof bowl over simmering water until warm and doubled in volume, about 8 minutes, then whisk off the heat until cool and ribbon-like. Fold in the sifted flour in two batches, then the melted butter. Pour into the lined tin and bake 22–25 minutes until golden and springy. Cool completely, then slice the sponge horizontally into two even layers.
Do not open the oven in the first 15 minutes or the sponge can sink.
Done when: Sponge is golden, springs back when pressed, and a skewer comes out clean.
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2
Bake the Two Nut Meringue Discs
35 Mins • Hands On
Oven 150°C (300°F)
Heat the oven to 150°C (300°F). Whisk the egg whites to soft peaks, then add the meringue sugar a spoonful at a time, whisking to stiff, glossy peaks. Fold in the ground almonds and hazelnuts gently. Spread the mixture into the two drawn circles on the lined sheets and bake 30–35 minutes until crisp and lightly golden. Cool completely on the sheets.
If the discs feel soft in the middle, leave them in the cooling oven for 10 minutes more.
Done when: Meringue discs are crisp all the way through and lift cleanly off the paper.
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3
Make the Kirsch Buttercream and Syrup
10 Mins • Hands On
Room temperature, about 20°C (68°F)
While the layers cool, beat the softened butter until pale and fluffy, about 3 minutes. Beat in the sifted icing sugar in two batches, then drizzle in the kirsch a little at a time, beating until smooth and pale pink. For the syrup, warm the water and syrup sugar until dissolved, cool, then stir in the kirsch.
If the buttercream looks curdled, keep beating — it comes back together as the butter warms up.
Done when: Buttercream is pale, smooth and holds soft peaks; syrup is clear and cool.
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4
Stack the Cake: Meringue, Sponge, Cream
15 Mins • Hands On
Room temperature, about 20°C (68°F)
Place one meringue disc on a serving plate and spread with a third of the buttercream. Lay one sponge layer on top and brush generously with half the kirsch syrup. Spread with another third of the buttercream, add the second sponge layer, and brush with the rest of the syrup. Finish with the second meringue disc and spread the remaining buttercream over the top and sides in a thin layer.
Brush the syrup on slowly — a soaked sponge is the point, but a flooded one falls apart.
Done when: Layers are straight and even, with buttercream visible between each one.
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5
Chill, Dust and Slice
120 Mins • Hands Off (Chilling)
Chill at 4°C (39°F) for at least 2 hours
Chill the cake for at least 2 hours so the buttercream firms up. Just before serving, dust the top generously with icing sugar and slice with a hot, dry knife, wiping the blade between cuts for clean layers.
A hot knife is the difference between a clean slice and a squashed one — dip it in hot water and dry it between cuts.
Done when: Cake is firm, the icing sugar sits in a clean white layer, and each slice shows crisp meringue, sponge and pink cream.
auto_awesome Finishing Touches & Plating
Chill the finished cake for at least 2 hours so the buttercream firms up, then dust with icing sugar and slice with a hot, dry knife for clean layers.
Switzerland
40m
