"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.
Blitz Torte
Blitz Torte
Prep Time
25 min
Cook Time
20 min
Yield
4 servings
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.
Nutrition Facts
1 slice: 523 calories, 23g fat (11g saturated fat), 234mg cholesterol, 263mg sodium, 70g carbohydrate (50g sugars, 1g fiber), 10g protein.
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