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Blitz Torte Recipe

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This recipe for Blitz Torte is from The Ultimate Donovan Family Reunion Cookbook, 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:
 

Torte
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
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 350º for 30 min . Let cool and put together with vanilla pudding or cream filling. Meringue will be in the center and at the top of the cake.
 

Cream Filling
Ingredients:  
Ingredients:  
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:
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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