Swiss Zug Cherry Torte (Zuger Kirschtorte) - cooking recipe

Ingredients

Nut Layer
4 egg whites
1/2 cup powdered sugar (125g)
1/2 cup hazelnuts, ground (100g)
2 tablespoons cornstarch
Biscuit Layer
3 egg yolks
3 egg whites
1/3 cup powdered sugar (75g)
1/2 cup flour (50g)
1/2 cup cornstarch (50g)
1/2 teaspoon baking powder
1/2 lemon, the zest of
Butter Cream
2/3 cup butter (150g)
1 1/2 cups powdered sugar (150g)
1 egg yolk
4 tablespoons kirsch
Finishing
4 tablespoons kirsch
1/2 cup hazelnuts, chopped (125g)
1 cup powdered sugar (100g)

Preparation

Nut Layer:
Beat the egg whites until stiff and fold in half (1/4 cup) powdered sugar.
Combine the remaining sugar, nuts and cornstarch, then fold this into the stiff egg whites.
Bake two layers from the mixture, using a spring form. at 350F for 10-15 minutes. (I trace 2 circles on parchment using the 9 or 8\" spring form Place the parchment on a baking sheet Then I divide the batter between the 2 circles and lightly smooth to the lines of the circle then bake at 350 for 10 to 15 minutes. This is like a large macaroon and should be dry when done.
Biscuit Layer:
In a large bowl beat the egg yolks with 3 Tbsp warm water until creamy then add 1/4 cup of powered sugar.
In a medium bowl beat the egg whites with the remaining 1/4 cup sugar until stiff.
Fold the egg whites into the yolks and add the flour, cornstarch, baking powder and lemon zest to make a batter.
Using the same sized spring form as for the nut layer, grease or line with parchment then add batter.
Bake for 20 minutes at 350\u00b0F.
Butter Cream:
Beat the butter until creamy.
Add the sugar and egg yolk and lastly the Kirsch.
Divide into 3 portions.
To Finish:
Let all the layers cool.
Spread 1/3 of the butter cream on the nut layer.
Stack a biscuit layer on top.
Sprinkle the biscuit layer with Kirsch then spread on the next 1/3 butter cream .
Lay the second nut layer on top.
Spread the remaining butter cream on top and on sides.
Dust the top with the powdered sugar.
Sprinkle the sides with nuts.
Using a knife mark the top, powdered sugar in diamond.