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Blitz Torte Recipe

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This recipe for Blitz Torte, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Donovan
Added: Saturday, February 28, 2004

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C shortening
1 1/4 C sugar divided
1/8 t salt
4 eggs sepatated
1 t vanilla
3 T milk
1 C sifted flour
1 t baking powder
1/2 C sl blanched almonds
1 T sugar with 1/2 t cinnamon
CREAM FILLING: 1/3 C sugar
3 T cornstarch
1/4 t salt 2 egg yolks 2 T butter 2 C milk
1 t vanilla

Directions:
Directions:
Cream shortening and add 1/2 C sugar, salt, egg yolks, vanilla, milk, flour and baking powder. Put greased parchment paper in 2 -9 inch round cake pans or grease 2 -9 inch round spring form pans. Spread mixture, divided in both pans. Beat egg whites gradually adding 3/4 C sugar until soft peaks. Spread over batter in both pans. Sprinkle with almonds and then cinnamon and sugar. Bake at 350 for 30 min . Let cool and put together with vanilla pudding or cream filling. Recipe follows. Meringue will be in the center and at the top of the cake.
CREAM FILLING:
Mix milk and egg yolks in double boiler over simmering water. Gradually add sugar, cornstarch and salt. Stir constantly until mixture comes to a boil and thickens. Stir in butter and vanilla. Let cool before filling cake.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Cooked vanilla pudding is as good as the homemade. Instant is not. After assembling the cake, put plastic wrap snugly around the sides and refrigerate until serving. It will last a few days covered in the refrigerator. I submitted this at Ed's request. He loves it.

 

 

 

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