Zucker Kirsch Torte-three german words that spell delicous

I have posted many a posting about the items on Mimi’s list.  I am working, very steadfastly through all of the 1000 and some are fine and others are amazing.  Get ready for an amazing one.  Elena and I made a swiss dish called Zucker Kirsch Torte (Sugar Cherry Cake).  It takes time to make as there are four separate parts:  there is a ground almond and egg white meringue, a sponge cake, a cherry liqueur sauce and a cooked butter cream.  When all four layers are completed it is put together with a meringe, layer of butter cream, sponge cake that has

holes poked into it so that the cherry liquor sauce and be poured and absorbed by the cake, another layer of butter cream, slivered almonds, another layer of the meringue, the last of the butter cake, dusting of powdered sugar and then more slivered almonds.  The sum total of this is that an amazing cake with crunchy, boozy and soft elements all come together.  It is worth every bit of the time for every single bite. Want to make it? Iused CD Kitchens for the recipe.