Blitz Torte Recipe
Blitz Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"In the 1930s, my three siblings and I always got to select the birthday cake we wanted, and I always chose my mother's Blitz Torte," says Caroline Krueger of Ripon, Wisconsin. The downsized version is equally lovely and light.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 5 tablespoons butter, softened
  • 2/3 cup confectioners' sugar
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/3 cup 2% milk
  • MERINGUE:
  • 2 egg whites
  • 1/3 cup sugar
  • 1/4 cup sliced almonds
  • FILLING:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup 2% milk
  • 2 tablespoons beaten egg
  • 1/2 teaspoon vanilla extract

Directions

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Add yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into two 6-in. round baking pans coated with cooking spray; set aside.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool on wire racks.
In a small saucepan, combine sugar and cornstarch; whisk in milk and egg. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool.
Run a knife around edge of baking pans. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully spread with filling. Top with second cake, meringue side up. Store in the refrigerator. Yield: 4 servings.
Originally published as Blitz Torte in Cooking for 2 Winter 2007, p33

Nutritional Facts

1 slice: 523 calories, 23g fat (11g saturated fat), 234mg cholesterol, 263mg sodium, 70g carbohydrate (50g sugars, 1g fiber), 10g protein.

  • 5 tablespoons butter, softened
  • 2/3 cup confectioners' sugar
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/3 cup 2% milk
  • MERINGUE:
  • 2 egg whites
  • 1/3 cup sugar
  • 1/4 cup sliced almonds
  • FILLING:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup 2% milk
  • 2 tablespoons beaten egg
  • 1/2 teaspoon vanilla extract
  1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Add yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into two 6-in. round baking pans coated with cooking spray; set aside.
  2. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool on wire racks.
  3. In a small saucepan, combine sugar and cornstarch; whisk in milk and egg. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool.
  4. Run a knife around edge of baking pans. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully spread with filling. Top with second cake, meringue side up. Store in the refrigerator. Yield: 4 servings.
Originally published as Blitz Torte in Cooking for 2 Winter 2007, p33

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Jellybug User ID: 53068 116811
Reviewed Nov. 13, 2014

"I have made my own version of this delicious cake. Ms. Caroline Krueger recipe was very good, not too sweet, just perfect with a cup of tea."

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