My Favorite Re-torte!
A number of our Sisters really love to cook and are always up for the challenge of something fresh, creative, and different—and find great satisfaction in researching and trying out new ideas. It’s personally rewarding, but the best part is being able to bless our many guests and visitors with menus inspired by lots of research, experimenting, and prayer! However, that’s not to dismiss some classic favorites, that consistently receive rave reviews—and one of them is Blitz Torte—a deliciously rich yellow layer cake with creamy custard filling, and golden meringue topped with crunchy toasted almonds.
SERVINGS8-10servingsCHANGE SERVING SIZEservings |
COOK TIME30mins |
PREP TIME30mins |
READY IN30mins |
Ingredients
- Cake
- 1/2 + 1 cup sugar
- 1/2 cup softened butter
- 1 tsp baking powder
- 1 cup sifted flour
- 1/2 cup milk room temperature
- 1 tsp vanilla
- 1 dash salt
- Meringue
- 1 tsp vanilla
- 4 egg whites
- sliced almonds
- Custard filling
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 egg yolk beaten
- 1 cup milk
- 1 tbsp butter
Instructions
Cake
- Cream ½ cup of the sugar with softened butter. Add egg yolks and blend well.
- After adding baking powder and salt to the flour, add alternately to the sugar mixture with milk and 1 tsp vanilla. Spread in 2 well-greased and floured 8” cake tins.
- Beat the 4 egg whites until stiff, slowly adding the remaining 1 cup sugar and 1 tsp vanilla. Spread over cake batter and sprinkle with sliced almonds.
- Bake at 350 for about 25 minutes. (Poke down through meringue with a long toothpick to be sure cake is done)
Custard filling
- Combine sugar, cornstarch, egg yolk and milk in a medium saucepan. Bring to a simmering boil, stirring constantly. Cool and add 1 tsp vanilla and butter.
- When set and cooled, spread custard between the two cake layers. Just before serving, spread the top layer with sweetened whipped cream with 1 tsp vanilla added—then add fresh fruit for color and interest.
