Zirmer cake is a traditional South Tyrolean specialty. Its character comes from whipped egg whites, hazelnuts, chocolate and a delicate hint of spice. In this version, the baked sponge is filled with lingonberry jam and finished with whipped cream, creating a dessert with a refined alpine touch.
Ingredients for one 26 cm springform tin:
- 8 egg whites
- 180 g sugar
- 180 g ground hazelnuts
- 40 g grated dark chocolate
- a pinch of cinnamon
- a pinch of ground cloves
- grated zest of 1/2 organic lemon
- butter for the tin
- approx. 200 g lingonberry jam
- 200 ml cream
- 20 g chocolate for decoration
Preparation:
Preheat the oven to 190 °C, top and bottom heat. Grease the springform tin well with butter. Finely grate the lemon zest and prepare all ingredients in advance so the mixture can be assembled smoothly.
Method:
Whisk the egg whites until stiff. Gradually add the sugar and continue whisking until the mixture is glossy and stable. Gently fold in the hazelnuts, grated chocolate, cinnamon, ground cloves and lemon zest. Transfer the mixture to the prepared tin and spread it evenly. Bake on the lower shelf of the oven for about 35 minutes. Leave the cake base to cool completely, then remove it carefully from the tin and slice it horizontally into two layers. Spread the lower half with lingonberry jam and place the second half on top. Whip the cream until firm, cover the cake evenly with it and finish with grated or shaved chocolate.
We hope you enjoy preparing this dish and wish you a wonderful meal!
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