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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Blitz Torte Recipe

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This recipe for Blitz Torte is from Nana Sprinkles , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs separated
1/2 cup icing sugar
1/2 cup sugar
1/2 cup shortening
3/4 cup icing sugar
3 Tbsp milk
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup sliced almonds
2 Tbsp sugar
Directions:
Directions:
Heat oven to 325º. Grease and flour 2 round layer 8" pans. Beat egg whites until foamy. Beat in 1/2 cup sugar and 1/2 cup icing sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Set meringue aside.

Measure shortening, 3/4 cup icing sugar, the egg yolks and milk into mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Add flour, baking powder and salt; beat medium speed until well blended. Spread batter into pans. Spread half the meringue on batter in each pan Sprinkle each with half the almonds then with 1 Tbsp. of sugar. Bake 35 to 40 minutes until meringue is golden. Cool.

While cake is cooking make Cream filling as follows: Mix thoroughly 1/3 cup sugar, 2 Tbsps. cornstarch, and 1/8 salt in medium saucepan. Stir in 1 1/2 cups of milk and 2 egg yolks slightly beaten to dry ingredients. Cook over medium heat stirring constantly , until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in 1 tsp vanilla. Cool.

Loosen edges of cake from pan with bread knife then lift with spatulas removing from pans. Place 1 layer meringue side up on serving plate. Spread with filling. Top with other layer. Chill at least for 1 hour

 

 

 

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