Name: Blitz Torte
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 5 tablespoons butter, softened -; 2/3 cup confectioners' sugar -; 3 egg yolks -; 1/2 teaspoon vanilla extract -; 2/3 cup all-purpose flour -; 1/2 teaspoon baking powder -; 1/3 cup 2% milk -; MERINGUE: -; 2 egg whites -; 1/3 cup sugar -; 1/4 cup sliced almonds -; Filling: -; 1/4 cup sugar -; 2 teaspoons cornstarch -; 1/2 cup 2% milk -; 2 tablespoons beaten egg -; 1/2 teaspoon vanilla extract -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Blitz Torte

1. 5 tablespoons butter, softened -

2. 2/3 cup confectioners' sugar -

3. 3 egg yolks -

4. 1/2 teaspoon vanilla extract -

5. 2/3 cup all-purpose flour -

6. 1/2 teaspoon baking powder -

7. 1/3 cup 2% milk -

8. MERINGUE: -

9. 2 egg whites -

10. 1/3 cup sugar -

11. 1/4 cup sliced almonds -

12. Filling: -

13. 1/4 cup sugar -

14. 2 teaspoons cornstarch -

15. 1/2 cup 2% milk -

16. 2 tablespoons beaten egg -

17. 1/2 teaspoon vanilla extract -

How to cook deliciously - Blitz Torte

1. Stage

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Add yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into two 6-in. round baking pans coated with cooking spray; set aside.

2. Stage

In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool on wire racks.

3. Stage

In a small saucepan, combine sugar and cornstarch; whisk in milk and egg. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool.

4. Stage

Run a knife around edge of baking pans. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully spread with filling. Top with second cake, meringue side up. Store in the refrigerator.