Zuger Kirschtorte (Swiss Standard German pronunciation: [ˈtsuːɡər ˈkɪrʃtɔrtɛ]; lit.

In peak times Heinrich Höhn and his successor Jacques Treichler manufactured up to 100,000 of these cakes per year.

Firstly the chef creates two thin rounds of Japonaise meringue containing ground almonds and hazelnuts, baked to a light brown colour, and one layer of sponge-cake.

For the filling butter cream is prepared, flavoured with kirschwasser and sometimes tinted pink with food colouring (originally beetroot juice).

Then follows another layer of butter cream topped with the other meringue layer, and finally the whole cake is covered with butter cream, the sides decorated with roasted sliced almonds, and the top given a light dusting of icing sugar.