Blitz Torte

Give your hand a try with this delicious Blitz Torte!
Course Dessert
Cuisine German
Keyword Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 slices


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

whip cream:

  • 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.