This Zug speciality is the creation of a master confectioner from Appenzell. He soaked the sponge cake bases in Chriesiwasser, a brandy distilled from local Zug cherries. The main ingredients – a macaroon and sponge cake base, cream and cherry syrup – are prepared separately, then combined to form the cake. The finished cake is dusted with icing sugar, and finally the typical diamond pattern is cut into its surface with a knife. This Zug cherry cake is made by hand according to the original recipe in a small bakery run by the family's second generation.