Strawberry Blitz Torte Recipe
Strawberry Blitz Torte Recipe photo by Taste of Home

Strawberry Blitz Torte Recipe

Publisher Photo
I really love baking up my mom's German torte. Don't be intimidated by this dessert—it's much easier to put together than you might think!
TOTAL TIME: Prep: 45 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min. + cooling
MAKES: 12 servings

Ingredients

  • 4 egg whites
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 egg yolks
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup 2% milk
  • MERINGUE:
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1/2 cup sliced almonds
  • FILLING:
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 cup 2% milk
  • 2 egg yolks
  • 1 tablespoon butter
  • 1/2 teaspoon McCormick® Pure Vanilla Extract or almond extract
  • 2-1/2 cups sliced fresh strawberries
  • Sweetened whipped cream, optional

Nutritional Facts

1 slice (calculated without whipped cream) equals 299 calories, 13 g fat (7 g saturated fat), 110 mg cholesterol, 163 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extract.
  3. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans.
  4. For meringue, with clean beaters, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread over batter in pans; sprinkle with almonds.
  5. Bake 28-32 minutes or until meringue is lightly browned. Cool completely in pans on wire racks (meringue will crack).
  6. Meanwhile, for filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  7. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely.
  8. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Gently spread with filling. Arrange strawberries over filling. Top with remaining cake layer, meringue side up. If desired, serve with whipped cream. Refrigerate leftovers. Yield: 12 servings.
Originally published as Strawberry Blitz Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 slice (calculated without whipped cream) equals 299 calories, 13 g fat (7 g saturated fat), 110 mg cholesterol, 163 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Strawberry Blitz Torte

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT