As sunny as a trip to Ticino, this lemony take on Zug’s famous Kirschtorte is a tart delight.

The recipe is a simple tweak on my Zuger Kirschtorte. There are plenty of Limoncellos from Ticino to choose from, including Sciur Limun with a cute bottle.

Meringue:

3 egg whites

100 g sugar

100 g ground almonds

20 g flour

Preheat the oven to 150 C / 300 F / gas mark 2.

Line two baking sheets with parchment. Draw a 24 cm circle (using the base of a springform pan) on each.

Using a large bowl and an electric mixer, start whipping the egg whites. Once they are frothy, begin to add about half of the sugar a tablespoon at a time. Keep beating until the mixture is stiff and glossy.

In a separate bowl, whisk together the other half of the sugar, almonds, and flour. Fold this gently into the beaten whites.

Scoop into a piping bag with a large nozzle and pipe two 24 cm meringue discs onto the parchment, following the template.

Bake for about 20 minutes, or until the meringue looks dry.

Set aside.

Sponge:

4 eggs, separated

100 g sugar

zest from one lemon

1 tsp salt

1 tsp vanilla

100 g flour

20 g cornstarch

Preheat oven to 200 C / 350 F / gas mark 6.

Line the bottom of a 24 cm (9 inch) springform pan with parchment paper and lightly grease the sides.

In a large bowl, whisk together the egg yolks, sugar, zest, salt, and vanilla.

Sift in the flour and cornstarch, then mix gently, using a spatula.

Using a large bowl and an electric mixer, whip the egg whites until they are stiff. Fold these gently into the batter.

Spread into the prepared pan.

Bake for about 15-20 minutes, or until the top is golden and the cake has started to pull away from the sides.

Let cool completely, remove from pan and set aside.

Buttercream:

30 g cornstarch

250 ml milk

75 g sugar

200 g butter, room temperature

1 shot limoncello

yellow food colouring

In a medium pot, whisk the cornstarch into the cold milk. Then whisk in the sugar.

Start heating over medium, then bring to a boil and let cook for a couple of minutes, or until thickened.

Remove from heat and let cool to at least room temperature.

In a large bowl, beat the butter until soft and fluffy. Add the cooled milk mixture a spoonful at a time and beat in well.

Stir in a shot of limoncello and a drop or two of yellow food colouring.

Syrup:

125 ml lemon juice

100 g sugar

1 shot limoncello

In a small pot, whisk the sugar into the lemon juice. Bring to a boil and cook for a few minutes.

Take off the heat and add a shot (or two) of limoncello.

Assembly:

icing sugar

flaked almonds, toasted

Put a few strips of parchment or wax paper along the border of your serving plate, and a small blob of buttercream in the centre (this will hold the first layer in place).

Place a meringue layer on the bottom, bottom (flat) side down, then spread with buttercream.

To help absorb more syrup, slice a very thin layer off the top of the sponge, then place the sponge on top of the buttercream. Using a pastry brush, soak the top with lemon syrup. Cover with buttercream.

Place a meringue on top, with the bottom (flat) side up. Cover with the rest of the buttercream and make sure it is spread around the sides as well.

Dust with an even layer of icing sugar, then use a large offset spatula or the back of a long knife to press a diagonal pattern into the top.

Press the toasted flaked almonds in to the sides of the cake and along the top rim.

Carefully remove the paper strips, then serve.

• Tips on toasting your nuts, here.

• For an extra boozy cake, you can soak both sides of the sponge in the lemon syrup.

• A serrated (bread) knife works well for cutting through this delicate cake.