Zuger Kirsh Torte

Its another traditional torte from Switzerland. It consist of two layers of almond sponge soake ith a kirsch-flavoured syrup and sandwiched with a pale pink couloured butter cream between two large disc of japonaise.

The torte si finished by marking with butter cream and roasted flaked almonds, top dusted with snow powder with a lozenge design. Hmm. well, we ran out of buttercream, so we used fresh mocca cream. For those health concious maybe this is an alternative, probably this is the asian style. Got to know from a Canadian friend that fresh topping cream are not available there, buttercream popularly used for icing a cake.