Walnut Blitz Torte
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min. + cooling
YIELD: 16 servings.
This pretty torte is very popular at family gatherings. The cake layers are baked with the frosting—crunchy, sweet meringue—already in place, and then assembled with a layer of luscious custard in the center. Whenever I make it, everyone always asks me for the recipe. —Suzan Stacey, Parsonsfield, ME
Ingredients
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2 tablespoons sugar
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4-1/2 teaspoons cornstarch
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1 cup whole milk
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1 large egg yolk
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1 teaspoon vanilla extract
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CAKE BATTER:
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1/2 cup butter, softened
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1/2 cup sugar
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4 large egg yolks, room temperature
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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5 tablespoons whole milk
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MERINGUE:
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5 large egg whites, room temperature
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1 cup sugar
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2 cups chopped walnuts, divided
Directions
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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 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate.
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2.
Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. 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 2 greased and floured 9-in. round baking pans.
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3.
In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 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.
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4.
Bake at 325° until meringue is browned and crisp, 35-40 minutes. Cool on wire racks for 10 minutes (meringue will crack).
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5.
Carefully run a knife around edges of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place 1 cake with meringue side up on a serving plate; carefully spread with the custard. Top with the remaining cake. Refrigerate until serving.
Nutrition Facts
1 piece: 292 calories, 17g fat (5g saturated fat), 85mg cholesterol, 149mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 7g protein.
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