Almond Blitz Torte
|Soft shortening||1⁄2 Cup (8 tbs)|
|Sifted icing sugar||3⁄4 Cup (12 tbs)|
|Egg yolks||4 , well beaten|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Icing sugar||1⁄2 Cup (8 tbs)|
|Slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Rich custard filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Heat oven to 325 degrees.
Cream shortening and 3/4 cup icing sugar well.
Beat in egg yolks.
Sift flour, baking powder and salt together.
Stir into creamed mixture.
Stir in milk and spread in 2 greased and floured 8-inch layer pans.
Beat egg whites until frothy.
Beat in 1/2 cup sugar and 1/2 cup icing sugar gradually, beating well after each addition.
Beat until stiff and glossy.
Spread half on batter in each pan.
Sprinkle meringue with almonds.
Mix sugar and cinnamon and sprinkle over almonds.
Bake 35 to 40 minutes or until cake tests done and meringue is lightly browned.
Remove from pans.
Place 1 layer on serving plate, meringue side up.
Spread with Rich Custard Filling.
Set other layer on top, meringue side up.