"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

BLITZ TORTE Recipe

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This recipe for BLITZ TORTE, by , is from CHRIST LUTHERAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom & Kathy Kuhl family

Category:
Category:

Ingredients:  
Ingredients:  
Batter:
1/4 c. butter
1/4 c. Crisco©
1/2 c. white sugar
3 egg yolks, slightly beaten
1/3 c. milk
1/2 tsp. vanilla
1 c. flour
2 tsp. baking powder




Meringue:
5 egg whites
3/4 c. white sugar

Custard:
2 1/2 tbsp. flour
1/3 c. sugar
Dash of salt
2 egg yolks
1 c. milk
1/2 tsp. vanilla
2 egg yolks

Directions:
Directions:
Batter: Cream butter, Crisco and 1/2 cup sugar; add egg yolks and cream thoroughly. Add milk and vanilla alternately with mixture of sifted flour and baking powder. Grease and lightly flour two 8" round cake pans. Spread batter evenly in pans leaving about 1/2" space around edge of pan.

Meringue: Beat 5 egg whites until stiff and dry; add 3/4c. sugar gradually. Spread meringue over uncooked batter leaving about 1" space from edge.

Bake in 350º F oven for 25 - 30 minutes.

Custard: Cook first five ingredients until thick; cook and add vanilla.

Let cake cool before putting together. Place one layer on cake plate, meringue side down. Spread custard over layer. Add other layer, meringue side up. Serve with whipped cream, if desired.

Personal Notes:
Personal Notes:
This is a Kuhl family favourite recipe from my mother-in-law, Lillian Kuhl. A popular cake for birthdays!

 

 

 

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