Walnut Blitz Torte Recipe

5 1 1
Walnut Blitz Torte Recipe
Walnut Blitz Torte Recipe photo by Taste of Home
Publisher Photo

Walnut Blitz Torte Recipe

Read Reviews
5 1 1
Publisher Photo
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + cooling

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 or margarine, 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

In a saucepan, combine sugar and cornstarch. Combine egg yolk and milk; add to pan. Bring to a gentle boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes. remove from the heat; stir in vanilla. Cover and refrigerate.
Meanwhile, in a mixing bowl, cream the butter and sugar. Add egg yolks and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Spread into two greased and floured 9-in. round baking pans; set aside.
In a small mixing 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.
Originally published as Walnut Blitz Torte in Country October/November 2001, p49

Nutritional Facts

1 slice: 292 calories, 17g fat (5g saturated fat), 85mg cholesterol, 149mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 7g protein.

  • 2 tablespoons sugar
  • 4-1/2 teaspoons cornstarch
  • 1 egg yolk
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • CAKE BATTER:
  • 1/2 cup butter or margarine, 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
  1. In a saucepan, combine sugar and cornstarch. Combine egg yolk and milk; add to pan. Bring to a gentle boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes. remove from the heat; stir in vanilla. Cover and refrigerate.
  2. Meanwhile, in a mixing bowl, cream the butter and sugar. Add egg yolks and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Spread into two greased and floured 9-in. round baking pans; set aside.
  3. In a small mixing 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).
  4. 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.
Originally published as Walnut Blitz Torte in Country October/November 2001, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWalnut Blitz Torte

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gogrannygo2 User ID: 6640556 109589
Reviewed Dec. 3, 2013

"Wehad this beautiful torte for Thanksgiving dinner and it was a big hit. The preperation is not difficult and the results are dramatic and delicious. I didn't make any changes to the recipe and found the cake held up well to short term storage."

Loading Image