I recently attended a party to which I brought Rose’s “Taste of Heaven”.  This is her take on the Zuger Kirschtorte.  I did it in a round pan instead of heart shaped (Don’t have a heart shaped pan and I don’t have space for even one more kitchen item).  Posting some pics here.  It is an amazing mix of soft/crunchy/smooth textures.  You can also really taste the Kirsch…not such a bad thing for me but many people found it a tad “alcoholic” lol.  I used mousseline buttercream rather than classic…this way you can get more kirsch into it!  lol It isn’t exactly like eating a cocktail…but it does pack a bit of a kick.  Here are pics of the whole cake in all its cherry glory (including just a bit of red food color to give one the full cherry experience), and the cut cake (sorry about the messy presentation of the cut cake…but it was a somewhat rambunctious group).  We ate our fill and gave the rest to the door men on staff…they were a happy bunch (not sure how secure the building was after they got done…but they were smiling!)

Looks and sounds utterly delicious Bill… yum, yum, yum!  I really like your double piped border.  I love the story of the doormen too ... I bet you made their night!

Bill - 21 December 2008 03:27 PM

We ate our fill and gave the rest to the door men on staff…they were a happy bunch (not sure how secure the building was after they got done…but they were smiling!)

Bill, great presentation as always. The top is so smooth.

Wow, Bill, what a fabulous cake!  And so, so pretty.  Doormen must love Rose and her followers…

I’ve been wanting to try some of Rose’s cakes that use Kirsch, but haven’t found a good brand in my area and keep forgetting to pick some up when in the city.  I have a small bottle of HW kirsch sitting unused in my cabinet- it smells and tastes so bad I can’t bear to ruin good food with it!

What was the texture like on the dacquoise disks?  How long did you let the cake sit before serving?

The dacquoise discs are both crunchy and slightly sticky at the same time.  I actually made the cake the day before it was served.  You have to sort of saw through the layers with a serrated knife to get through the dacquoise, and it makes a sound that everyone remarked upon, it sounds exactly like walking through icy snow. 

The double shell border was not a planned design.  Just wanted to use up the rest of the buttercream and I already had the top smooth.  I didn’t want to chance messing it up by piling the rest of the buttercream on top.

Lovely cake Bill! Looks really scrumptious, and as usual your piping work is impeccable