Zuger Kirschtorte, Swiss Cake - cooking recipe

Ingredients

CAKE
4 eggs
2 egg yolks
3/4 cup sugar
1/2 cup all-purpose flour
1/3 cup cornstarch
5 tablespoons butter
SYRUP
2 tablespoons water
2 tablespoons caster sugar (more if you wish)
4 tablespoons kirsch

Preparation

Preheat oven to 350 degrees.
Make the syrup by simmering the water and sugar just until sugar is dissolved.
Remove from heat and stir in the kirsch, set aside.
Butter a 9 inch springform pan with parchment paper.
Combine eggs and yolks in bowl; mix at high speed; add sugar at low stream until thick and light.
Sift flour and cornstarch.
Using spatula fold into egg mixture.
Add butter to 1 cup of batter.
Fold in remaining batter.
Pour into prepared pan.
Rap pan at once to break up bubbles.
Bake 25 minutes or until golden brown and cake springs back up with touch.
Cool in pan for 5 10 minutes then unmold onto a square of parchment paper sprinkled with sugar.
Brush the syrup gently over the entire cake and when cooled dust with confectioners sugar.