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Blitz Torte

 Blitz Torte
"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.
4 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 5 tablespoons butter, softened
  • 2/3 cup confectioners' sugar
  • 3 egg yolks
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/3 cup 2% milk
  • 2 egg whites
  • 1/3 cup sugar
  • 1/4 cup sliced almonds
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup 2% milk
  • 2 tablespoons beaten egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • 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

2 of 2

Blitz Torte (continued)

Directions (continued)

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