Hello everyone and welcome to the cuisine section of our site. What we are going to do today is to try to replicate two typical recipes of Switzerland.
We can’t wait to hear what’s on today’s menu! If you are ready, let’s get started right away.
ROSTI
Let’s start with the Rosti. This is one of the most famous dishes of Swiss cuisine, it is a potato-based pie with a crispy crust. Each city has its own variant. In the past it was served for breakfast to the farmers of German-speaking Switzerland, today it is offered as a side dish.
After this brief introduction, let’s see how to prepare this dish.
The ingredients we need are:
- 600 g of yellow-fleshed potatoes
- 100 g of speck
- 50 g of flour
- salt
- pepper
- marjoram
- seed oil
Now let’s see the procedure.
1. Peel the raw potatoes and cut them into julienne strips with a grater with fairly large holes.
2. Add the previously chopped speck and the two tablespoons of flour. Then add salt, pepper and marjoram.
3. Mix all this well with your hands so that the flour can absorb the starch released by the potatoes.
4. Now start making balls with your hands and then mash into small pieces of pizzas about 1 cm thick.
5. Now you just have to fry the Rosti in a non-stick pan with a little oil previously heated. The Rosti must be cooked for 4 minutes per side.
6. Once golden on both sides, lift them making them drain well from the oil.
7. Place the Rosti on a serving tray and serve them still hot.
The dish is ready!
Credits: https://www.misya.info/
ZUGER KIRSCHTORTE
The second typical food that we are going to prepare is Zuger Kirschtorte. This dessert is prepared by soaking the sponge cake in kirsch (cherry liqueur) which will then be placed on two very crumbly discs with cream. Around it is adorned with hazelnuts and on the surface with icing sugar. Don’t worry, in a bit we will see everything in detail.
But first, let’s see what ingredients we need.
For the meringue:
- 3 egg whites
- 100 g of sugar
- 100 g of chopped almonds
- 20 g of flour
For the sponge cake:
- 4 separate eggs
- 100 g of sugar
- zest of one lemon
- 1 teaspoon of salt
- 1 teaspoon of vanilla
- 100 g of flour
- 20 g of corn starch
For the cream:
- 30 g of corn starch
- 250 ml of milk
- 75 g of sugar
- 200 g of butter, room temperature
- 1 shot of kirsch (cherry liqueur)
- A few drops of red food coloring
For the syrup:
- 125 ml of water
- 100 g of sugar
- 1 shot of kirsch
For the garnish:
- powdered sugar
- flaked almonds
Now it’s time to get our hands dirty! Let’s see the procedure.
Meringue process
1. On some parchment paper, draw two circles of 24 cm.
2. Take a large bowl and an electric mixer. Start beating the egg whites. Once they are frothy, add about half of the sugar a little at a time. Continue with the mixer until the mixture is thicker.
3. In another bowl put the other half of the sugar, add the almonds and the flour. Mix everything and pour into the bowl where we whipped the egg whites.
4. Now with the help of a pastry bag with a double tip, squeeze the mixture onto the previously prepared discs following the pattern. Starting with a small circle and slowly turning around it until it widens.
5. With the oven previously heated, cook the mixture for about 20 minutes (approximate time according to your oven) at 150 degrees. The meringue must be dry. At that point it will be ready.
Sponge cake procedure
1. Line the bottom of a 24 cm springform pan with parchment paper and lightly grease the sides.
2. In a large bowl, whisk together the egg yolks, sugar, lemon zest, salt and vanilla.
3. Sift the flour and cornstarch, then mix everything gently, using a spatula.
4. Use a large bowl and an electric mixer to whisk the egg whites until stiff. Now incorporate them to the dough.
5. Now bring the preparation into a pan.
6. Bake for about 15-20 minutes, or until the top is golden brown and the cake has started peeling off the sides.
7. Allow to cool completely, remove from the pan and set aside.
Procedure for the cream
1. In a medium bowl, whisk the cornstarch into the cold milk. Then stir in the sugar.
2. Begin to heat the mixture over medium heat until it comes to a boil and let it cook for a couple of minutes, or until it thickens.
3. Remove from heat and allow to cool to room temperature.
4. In a large bowl, melt the butter until soft. Add the cooled mixture but do it a little at a time. Mix well.
5. Add a small glass of kirsch and a drop of red food coloring.
Procedure for the syrup
1. In a small bowl, whisk the sugar into the water. Bring to a boil and cook for a few minutes.
2. Remove from the heat and add a glass of kirsch.
And now we just have to assemble everything and make our cake come to life.
It’s all a matter of layers.
- First thing, lay the meringue layer on the bottom.
- Spread the cream on top.
- Place the sponge cake on top.
- Wet the top with the kirsch syrup.
- Spread more cream on top.
- Put the other part of the meringue in it.
- Cover again with the cream but this time also well distributed on the sides.
- Now you just have to garnish the side parts with the almonds by applying a little pressure to make them adhere.
- In the end sprinkle an even layer of icing sugar on the surface and form diagonal strips using the back of the knife.
Et voilà your dessert is ready!
Credits: https://www.helvetickitchen.com/recipes/zuger-kirschtorte
Let us know your thoughts on this recipe. If you liked it or not, if you already knew it or if you have recreated it or you would like to. We are curious to read your opinions.
A big kiss to everyone.
I know little and nothing about Switzerland and even less about cooking, so these recipes surprised and intrigued me!
Local food is also a good way to know something about the culture of a place 😉
I would love to try that potato pie!
It’s easy to prepare and tasty to eat hahaha
This is the first I’ve heard of either of these. Sounds delicious.
They are two typical recipes of an area of Switzerland.
I love the sound of the rosti they sound tasty but that dessert. OMG that sounds wonderful!!!
Both the recipes are irresistible!!
Wow that turned out wonderfully, it looks delicious.
You can try to cook one of the recipes to eat like a swiss 😉
These recipes sound and look amazing. I know I definitely plan on trying the Rosti. I’m a huge fan of potatoes.
If you are not able to eat it on the place you can try to prepare it by yourself. Follow the steps written in the recipe 🙂
Wow, it looks delicious and the step-by-step guide is really useful for a lot of people there, thanks a lot for sharing with us and you did a great job!
Hi, we’re very happy you liked our cooking guide. Thanks!! Happy to be helpful 😀 😀
Oh my, I would love to try both! They look so yummy and delicious! I will save your recipe. Thank you for sharing these yummy recipes!
Hello, thanks a lot for the good feedback ❤
I’ve tried rosti, but not yet the Kirschtorte. I know my husband would love this, I will try making it!
Yes! Update us when you made it 🙂
aaaaaahhhhh omg this looks so dastardly delectable yum.
thanks for the tips and tricks shared.
You’re welcome! All for you 😉
I don’t know any Swiss food (other than chocolates!), and I appreciate reading your blog and recipe. This one looks delicious and easy to make. Maybe we can have this treat this holiday!
Holiday season is a good period to experiment something new, there is more time. Good idea!
Thanks for the appreciation ❤
Looks delicious! While both options are very attractive I think rosti is something I need to try very soon and they will probably stay forever! Looks like something I will grow to love.
Rosti is easy to prepare and is appreciated by lots of people. You should smell the flavor… All qualities that makes it a delish food!
Wow, I have never heard of these food items. But, I want to make them! I love making new kinds of food.
Great, we like your energy!! Let us know 🙂
I enjoy experimenting in the kitchen and trying new recipes – I also like that it’s easy to follow. The Zuger Kirschtorte looks absolutely delicious! By the way, how do you pronounce that?
We share what you say! The pronunciation is not easy even for us, you should check on Google hahaha
I am a foodie and what better time than the Holiday season to enjoy new foods.
Yes, we think the same 🙂
Ho provato il Rosti durante una bellissima vacanza tra Svizzera e Germania di qualche anno fa, e non mi sarei aspettata fosse facile da preparare (o almeno così sembra)! Devo provare al più presto!
Fidati che non è per niente complesso da preparare e poi sono ingredienti facilmente trovabili. Facci sapere com’è andata.
Grazie mille! Proverò a fare il rosti, considerando che a me non sono mai venuti, sarà già un successone. Io li adoro, ma visto i risultati ottenuti ho rinunciato a farli in casa. Con le tue dritte mi sento più sicura, voglio provare! Grazie
Contenti che ti sia piaciuta la nostra ricetta e ancora più contenti di esserti di aiuto. Siamo qui per questo.
Aggiornarci poi 🙂
I rosti li adoro tantissimo, non ho mai provato a farli a casa ma sostituendo lo speck con il prosciutto cotto o addirittura seguendo la ricetta senza salume, la proverei subito. Me la segno. La torta mi prenderebbe troppo tempo ma sembra gustosissima!
I passaggi per preparare la Zuger Kirschtorte sembrano un po’ lunghi ma poi facendoli ti accorgi che impieghi più tempo a leggerli che a eseguirli. Provaci.
This is new receipe never heard about it. I would like to try it sometime
Make it, have fun and eat well hahaha
Il rosti assomiglia moltissimo alla torta di patate che fanno in Trentino. La amo moltissimo. Mia nonna ne faceva una buonissima. Proverò a farli anche io.
Davvero? Non sapevamo di questa somiglianza tra le ricette, interessante.
I would love to try out these Swiss recipes! Will probably lean more towards the Rösti recipe as the ingredients are few and procedure is simple! Although the Zuger Kirschtorte look pretty dang delicious and worth the time and calories! ☺️
The recipe of Rosti is easier to prepare but we encourage you to try also the Zuger Kirschtorte because it is worth the time to make it lol
Mia nonna ha vissuto in Svizzera per tanto tempo, per cui ce lo faceva quando eravamo piccoli, è così tanto tempo che non lo mangio che questo fine settimana magari ci provo!
Che bello legare una pietanza ai propri ricordi. Sicuramente mentre mangerai il Rosti ripenserai a quei dolci momenti della tua infanzia.
Me ne parla sempre il mio ragazzo, la vostra ricetta sembra molto facile da realizzare a casa. Le proverò entrambe!
Ottimo! Siamo sicuri che ci riuscirai alla grande 🙂