STRAWBERRY BLITZ TORTE
From hopscotch 14 years agoIngredients
- cake shopping list
- 1 c. sifted cake flour shopping list
- 1 tsp. baking powder shopping list
- 1/4 tsp. salt shopping list
- 1/2 c. shortening shopping list
- 1/2 c. sugar shopping list
- 4 egg yolks shopping list
- 3 tbsp. milk shopping list
- 1 tsp. pure vanilla extract shopping list
- Meringue: shopping list
- 4 egg whites shopping list
- 1/2 tsp. salt shopping list
- 1/2 tsp. cream of tartar shopping list
- 1 c. sugar shopping list
- 1/2 tsp. pure vanilla extract shopping list
- STRAWBERRY FILLING AND TOPPING: shopping list
- 1 c. heavy cream, whipped shopping list
- 4 tbsp. confectioners sugar shopping list
- 2 c. sliced strawberries shopping list
- 8 strawberries for garnish shopping list
How to make it
- Cake:
- Preheat oven to 350 degrees. Grease 2 (8-inch) layer-cake pans. Sift flour, baking powder and salt together.
- In a large bowl, with electric mixer set at medium speed, beat shortening until creamy. Gradually add sugar and continue beating until light and fluffy.
- Beat egg yolks in separate bowl and add to creamed mixture. Stir in milk and vanilla. Add dry ingredients at low speed and beat until batter is smooth. Pour batter into cake pans.
- Lightly pile half of the meringue mixture over the batter in each pan; spread evenly. Bake in 350 degree oven until cake tests done and meringue is pale gold, about 35 minutes.
- Remove from oven, loosen sides of tortes from pans and remove them to wire racks, keeping the meringue side up. Add filling and topping. Makes 8-10 servings.
- Meringue:
- Beat egg whites, salt and cream of tartar until they stand in soft peaks.
- Add sugar, 2 tablespoons at a time, beating very thoroughly after each addition. Then add vanilla.
- STRAWBERRY FILLING AND TOPPING:
- Combine whipped cream and confectioners sugar. Fold in sliced strawberries. Spread half between layers of Blitz Torte (meringue side up) and use remaining as topping. Decorate with whole berries. Refrigerate if not serving immediately.
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