"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blitz Tortis Cake Recipe

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This recipe for Blitz Tortis Cake, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Daisy Binning-Toye
Added: Wednesday, September 3, 2008


Cake Dough:
1/2 C. Shortening
1/2 C. Sugar
3 Tbsp. Milk
1 C. Cake Flour
3 Egg Yolks (save whites)
2 Tsp. Baking Powder
1/4 Tsp. Salt

2 Cups Milk
2 Tbsp. Corn Starch
1/3 C. Sugar
2 Egg Yolks (save whites)

5 Egg Whites
3/4 C. Sugar
1/2 C. Nuts
1 tsp. Cinnamon
1 Tbsp. Sugar

Mix cake dough ingredients together and bake in 2 greased and floured cake rounds.

For the filling: scald 2 cups milk
mix together corn starch, sugar and egg yolks. Add the milk to make a paste and bring to a boil. Cool and put between layers. Put first layer upside down on platter, put second layer top side up.

For topping:

Beat egg whites stiff. add 3/4 C. sugar and spread over cake dough. Mix and spread over egg whites: Nuts, cinnamon and sugar.

Number Of Servings:
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