I wish I had not used black and white in this photo for the Blitz Torte. However, I was making this cake for my husband on his birthday, and my theme was “vintage”. I will do this cake many more times, and next time, I’ll take the pictures in color. I love this cake, and found it on the web a few days ago. A totally new cake for me, I’ve never heard of it and never tried it. Somehow, it found me yesterday while browsing for a special birthday cake for my vintage man. This is a 2 layered cake with a nice custard or whip cream filling.
The layer cakes are thin and light. The cakes are then topped with a meringue and almond layer, then baked. After the bake, these cakes are layered (meringue side up) and filled with either whip cream or custard. Being my first attempt with this torte, I learned a few things in the process. This was my first time, and I did not have the almonds that the recipe asked for, but I had ground almonds. It worked, but the slivered or chopped almonds give a better presentation and a nice crunch. This is a lovely cake. Rather quick in the making, but it has a lasting memory as being a pretty damn good cake.
for the cake:
- 1/2 cup butter soft and cut up in pieces
- 1/2 cup sugar
- 3 large egg yolks keep whites for meringue
- 6 TBS milk
- 1 cup flour
- 1 tsp baking powder
for the meringue layer
- 4 . egg whites
- 1 cup sugar
- 1/3 tsp baking powder
- 1/2 cup chopped almonds sliced
for the whip cream filling
- 2 cups heavy cream
- 2 TBS corn starch
for the cake:
- whip your butter and sugar together, then add egg yolks
- add your milk
- add dry ingredients. Keep in mind, this is going to be a thin layered cake. So, the amounts wont be as large as a normal cake. When fully mixed, divide evenly between 2 buttered spring form pans.
- now spread out with a wet spoon, be sure it’s all pretty well evenly spread out.set aside and begin the meringue
- begin by whipping the egg whites until they begin to stiffen.
- gradually add the sugar
- and add the baking powder in the last bit of sugar.
- whip on high until mixture is stiff and shiny
- spread on evenly both layers of the uncooked cake.
- add the almonds on top, and bake until meringue is brown or lightly toasted, and batter torte is cooked
- take out, and cool completely. Begin to make your whip cream filling
- it’s pretty self explanatory but add the corn starch as the cream starts to stiffen. this keeps the cream from separating.
Put the cooled cakes meringue side up, and put the whip cream in the center. Put the additional layer on top, press down, chill and serve.