Name: Walnut Blitz Torte
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 tablespoons sugar -; 4-1/2 teaspoons cornstarch -; 1 cup whole milk -; 1 large egg yolk -; 1 teaspoon vanilla extract -; CAKE BATTER: -; 1/2 cup butter, softened -; 1/2 cup sugar -; 4 large egg yolks, room temperature -; 1 teaspoon vanilla extract -; 1 cup all-purpose flour -; 1 teaspoon baking powder -; 1/4 teaspoon salt -; 5 tablespoons whole milk -; MERINGUE: -; 5 large egg whites, room temperature -; 1 cup sugar -; 2 cups chopped walnuts, divided -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Walnut Blitz Torte

1. 2 tablespoons sugar -

2. 4-1/2 teaspoons cornstarch -

3. 1 cup whole milk -

4. 1 large egg yolk -

5. 1 teaspoon vanilla extract -

6. CAKE BATTER: -

7. 1/2 cup butter, softened -

8. 1/2 cup sugar -

9. 4 large egg yolks, room temperature -

10. 1 teaspoon vanilla extract -

11. 1 cup all-purpose flour -

12. 1 teaspoon baking powder -

13. 1/4 teaspoon salt -

14. 5 tablespoons whole milk -

15. MERINGUE: -

16. 5 large egg whites, room temperature -

17. 1 cup sugar -

18. 2 cups chopped walnuts, divided -

How to cook deliciously - Walnut Blitz Torte

1. Stage

In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate.

2. Stage

Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into 2 greased and floured 9-in. round baking pans.

3. Stage

In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts.

4. Stage

Bake at 325° until meringue is browned and crisp, 35-40 minutes. Cool on wire racks for 10 minutes (meringue will crack).

5. Stage

Carefully run a knife around edges of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place 1 cake with meringue side up on a serving plate; carefully spread with the custard. Top with the remaining cake. Refrigerate until serving.