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Walnut Blitz Torte Recipe

Walnut Blitz Torte Recipe

This pretty torte is very popular at family gatherings. Everyone always asks for the recipe.—Suzan Stacey, Parsonsfield, Maine
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min. + cooling YIELD:12-16 servings

Ingredients

  • 2 tablespoons sugar
  • 4-1/2 teaspoons cornstarch
  • 1 egg yolk
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • CAKE BATTER:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons milk
  • MERINGUE:
  • 5 egg whites
  • 1 cup sugar
  • 2 cups chopped walnuts, divided

Directions

  • 1. In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate.
  • 2. Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into two greased and floured 9-in. round baking pans; set aside.
  • 3. In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts.
  • 4. Bake at 325° for 35-40 minutes or until meringue is browned and crisp. Cool on wire racks for 10 minutes (meringue will crack).
  • 5. Carefully run a knife around edge of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place one cake with meringue side up on a serving plate; carefully spread with custard. Top with remaining cake. Refrigerate until serving. Yield: 12-16 servings.

Nutritional Facts

1 serving (1 slice) equals 292 calories, 17 g fat (5 g saturated fat), 85 mg cholesterol, 149 mg sodium, 30 g carbohydrate, 1 g fiber, 7 g protein.