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Blitz Torte Recipe

Ingredients

How to make it

  • Beat eggs whites until foamy. Gradually add 1 Cup sugar beating until stiff. Set Meringue aside.
  • Cream shortening lightly.
  • Sift in remaining 1 Cup, 2 Tbl sugar, the flour, salt and baking powder.
  • Add milk and vanilla; mix until flour is dampened.
  • Beat for 2 minutes at low speed.
  • Add eggs and beat 1 minute longer.
  • Pour into pans, spread meringue on batter and sprinkle with nuts.
  • Bake about 35 minutes or until toothpick inserted in center comes out clean
  • Cool 5 minutes, run sharp knife around edges
  • Turn out on rack and remove wax paper
  • Quickly invert onto another rack
  • The meringue will crack, just try not to pick off pieces off and eat them!
  • Cool completely, spread filling in between layers (Good idea to secure layers with something like a broken off wooden skewer before spreading filling)
  • Frost sides with whipped cream ( stabilized whipped cream is better)
  • Stabilized Whipped Cream
  • 1 C heavy cream
  • 1 tsp Knox gelatin
  • 1Tbl cold water
  • 2 Tbl confectioner’s sugar
  • ½ tsp vanilla or any other flavor
  • Soften gelatin in cold water, let sit 5 minutes
  • Heat gently until gelatin is dissolved
  • Add to cream blending only to combine, not whip.
  • Chill in refrigerator at least one hour. Whip cream and add confectioners’ sugar and vanilla, whip until cream holds its shape.
  • The cream will stiffen further upon refrigeration.
  • Use for cream puffs or cakes.
  • Refrigerate
  • Remember skewers when serving

People Who Like This Dish 2
Reviews & Comments 2

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  • pat2me 16 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    This is a winner of course...The only problem as you mentioned is in slicing the cake...What about chocolate ganache between layers?? Thanks for sharing Pat.
    Was this review helpful? Yes Flag

The Cook

pat2me Nashua, NH

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