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Walnut Blitz Torte

 Walnut Blitz Torte
This pretty torte is very popular at family gatherings. Everyone always asks for the recipe.—Suzan Stacey, Parsonsfield, Maine
12-16 ServingsPrep: 30 min. + chilling Bake: 35 min. + cooling


  • 2 tablespoons sugar
  • 4-1/2 teaspoons cornstarch
  • 1 egg yolk
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 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
  • 5 egg whites
  • 1 cup sugar
  • 2 cups chopped walnuts, divided


  • 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;

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Walnut Blitz Torte (continued)

Directions (continued)

  • cook and stir for 2 minutes. Remove from the heat; stir in vanilla.
  • Cover and refrigerate.
  • 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.
  • 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.
  • Bake at 325° for 35-40 minutes or until meringue is browned and
  • crisp. Cool on wire racks for 10 minutes (meringue will crack).
  • 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.