Walnut Blitz Torte Recipe

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

Read Reviews
5 1 1
Publisher Photo
This pretty torte is very popular at family gatherings. Everyone always asks for the recipe.—Suzan Stacey, Parsonsfield, Maine
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, 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 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.
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.
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, 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 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.
Originally published as Walnut Blitz Torte in Country October/November 2001, p49

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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."

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