"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Berry Blitz Torte Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Berry Blitz Torte, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Saturday, July 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1/2 cup (4 ounces, 1 stick) butter
1/2 cup (3 1/2 ounces) sugar
1/4 teaspoon salt
4 large egg yolks (save the whites for the topping)
1 teaspoon vanilla extract or 1/4 teaspoon Fiori di Sicilia
3 tablespoons (1 1/2 ounces) milk
1 teaspoon baking powder
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour

Topping
4 large egg whites
3/4 cup (5 1/4 ounces) Baker's Special sugar or granulated sugar
1/2 cup (1 3/4 ounces) sliced, blanched almonds
1/2 teaspoon ground cinnamon, optional
1 tablespoon sugar

Filling
your favorite pastry cream OR our favorite pastry cream (below)
fresh raspberries, sliced strawberries, blueberries, or blackberries

Here's our pastry cream secret: mix 1 small box instant vanilla pudding mix with 2 teaspoons vanilla extract OR 1/8 teaspoon Fiori di Sicilia and 1 3/4 cups light cream (rich) or heavy cream (ultra-rich) till thick.

Directions:
Directions:
Preheat the oven to 350F. Lightly grease two 8" round or 9" round cake pans. Or lightly grease the pans, line with parchment rounds, and lightly grease the parchment as well.

To make the cake: In a medium-sized mixing bowl, cream together the butter, sugar, salt, and egg yolks. Beat in the vanilla, sweet dough flavor, milk, baking powder, and flour. Spread the mixture in the prepared pans (the batter will barely cover the bottom of the pans; that's OK).

Beat the egg whites till light; gradually add the 3/4 cup sugar and continue to beat till the meringue is smooth, glossy and somewhat stiff (but not stiff enough to form stand-up points). Spread the meringue on the cake batter, and sprinkle with the almonds, cinnamon, and sugar. Note: If you're using Fiori di Sicilia, omit the cinnamon.

Bake the cakes for 30 minutes, until lightly browned. Remove them from the oven, allow them to cool for 15 minutes, then loosen the edges and gently turn them out onto a rack to cool completely. If some of the almonds fall off during this process, just sprinkle them back on top.

Assembly: Place one of the cake layers, meringue side up, on a serving plate. Spread with the pastry cream/pudding. Add a layer of fresh berries. Top with the second cake layer, meringue-side up. Serve immediately, or refrigerate until serving time.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I got this recipe from www.kingarthurflour.com

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

264W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!