Blitz Torte

Blitz Torte is an easy torte recipe with layers of crackling meringue, chewy cake, sugared almonds, and a vanilla custard filling.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk milk, 2 egg yolks, sugar, cornstarch, and salt together in medium saucepan. Cook and stir over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in vanilla. Set aside to cool while making cake.

Step 2

Preheat oven to 325ºF. Spray two 8 inch cake pans with cooking spray. Line each with cut to size wax paper on bottom and spray paper. Set aside.

Step 3

In a bowl mix together shortening, 3/4 cup powdered sugar, egg yolks, and milk. Blend until combined, scraping down bowl. Add flour, baking powder, and salt. Beat for 1 minute on medium speed, scraping down bowl.

Step 4

Spread in bottom of prepared cake pans. The batter will be extremely stiff and you might have to press it down evenly with your fingers or an offset spatula. I sprayed my fingers with cooking spray to press down the dough. Set aside.

Step 5

In another clean, dry bowl beat egg whites until foamy. Gradually beat in 1/2 cup powdered sugar and 1/2 cup sugar, a tablespoon at a time. Continue beating until meringue is stiff and glossy.

Step 6

Spread half the meringue on top of cake batter in each pan. On top of the meringue, sprinkle each pan with half the almonds, then 1 tablespoon sugar on each. Repeat with other cake pan.

Step 7

Bake for 35-40 minutes until meringue is set. The meringue will look done before the bottom layer of cake is, so insert a toothpick in cake to make sure it's done. Cool cake layers completely in pans.

Step 8

Use a knife to go around edges of cake pan completely. Since the layers are assembled with meringue on top, you need to use a little finesse taking the cake layers out. Use a small spatula and your hand to gently lift cake out of pans. Once the cake is fully released I held the cake like a serving tray while I peeled off the wax paper. Place first layer on serving platter, top with cooled cream filling, and then release other cake layer to place on top. Refrigerate for 1 hour before serving. Use a serrated knife to cut slices and refrigerate leftovers.

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