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Blitz Torte Recipe

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This recipe for Blitz Torte, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Gregory
Added: Sunday, October 23, 2005


1/2 c. margarine softened
1/2 c. sugar
4 egg whites
4 egg yolks
1/2 tsp. cream of tartar
1 c. flour
1 c. granulated sugar
1 tsp. baking powder
1/2 c. shaved walnuts
1/8 tsp. salt
1 tsp cinnamon
1 1/2 tbsp. evap. Milk
2 tbsp. sugar
I use regular Milk
1 1/2 tbsp. water, mixed with the milk
1 lg. package vanilla pudding

1 container cool whip, smaller size

Cream margarine until smooth and plastic. Add 1/2 c. sugar gradually and beat until creamy. Add egg yolks and continue beating until well blended. Sift flour and measure. Re-sift with baking powder, salt and add alternately with diluted milk to egg mixture, beginning and ending with flour. Add vanilla.
Turn into two round cake pans that have been greased and lined with wax paper, and greased over the paper.
Whip egg whites and cream of tartar until stiff. Gradually add 3/4 c. sugar. Spread over the top of the unbaked layers. Sprinkle over the sugar and cinnamon mixture and then the nuts.
Bake in moderate oven- 325 for 40 minutes. Turn over on cooling rack and remove paper and return to the right side up to cool.
Prepare the instant pudding using 2/3 of the milk that it calls for instead of the full amount. After it has set, gently fold in the cool whip. Serve on top of the baked cake. Or if using 2 round cake pans, put the layers together with the pudding and cool whip mixture in between.

Personal Notes:
Personal Notes:
This recipe came from Grandma Gretta Hachman, from Germany. A favorite of everyone.




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