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Blitz Torte

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  Eggs 4 , separated
  Confectioners sugar 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Confectioners sugar 3⁄4 Cup (12 tbs)
  Milk 3 Tablespoon
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Blanched almonds 1⁄2 Cup (8 tbs), sliced
  Granulated sugar 2 Tablespoon
  Cream filling 1⁄2 Cup (8 tbs) (adjust quantity as needed, streamline)

Heat oven to 325°.
Grease and flour 2 round layer pans, 8x1 1/2 inches.
Beat egg whites until foamy.
Beat in 1/2 cup each granulated sugar and confectioners' sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Set meringue aside.
Measure shortening, 3/4 cup confectioners' sugar, the egg yolks and milk into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Add flour, baking powder and salt; beat 1 minute medium speed, scraping bowl occasionally.
Spread in pans.
Spread half the meringue on batter in each pan.
Sprinkle each with half the almonds, then with 1 tablespoon granulated sugar.
Bake 35 to 40 minutes or until meringue is set.
Prepare Streamlined Cream Filling.
With spatulas, carefully remove layers from pans.
Place 1 layer meringue side up on serving plate.
Spread with filling.
Top with other layer, meringue side up.
Chill at least 1 hour.

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Blitz Torte Recipe