Late 1800’s Blitz Torte

This is a delicious, heavenly flavored torte that was popular in the late 1800's and into the mid 1900's. There are 3 components and it is really worth the effort, people will rave about your baking! 

The difference between a torte and a cake is similar to the difference between a pie and a tart: slight. Torte is the German word for cake. German layer cakes, like other European layer cakes, are often different than American layer cakes in several respects: they're shorter (often no more than 2 1/2-inch high), wider (10 to 12-inch in diameter), and contain less flour, relying on bread crumbs or ground nuts for body and texture.

In the USA, a torte usually refers to a rich, moist cake of several thin layers with jam, pastry cream or whipped cream in between the layers. Blitz Torte, a popular German torte, calls for a moist, dense yellow cake to be topped with meringue, sugar and almonds, and filled with custard. This cake is an impressive end to a celebratory meal.

Preparation time ~1 hour 10 min prior to cooling and assembly.    Heat Oven to 325 degrees.  Grease and flour 2 round layer pans, 8 x 1½”

Tip for fast assembly- measure all ingredients out first, just like a baking show!

Tip for fast clean-up; right after using measuring cup/utensil take it to the next destination, i.e., sink, dishwasher!  That way used dirty dishes don’t stack up around your work area and clean up is quicker.  This recipe uses a lot of kitchen equipment; organization really helps.

Meringue Topping

4 eggs  separated  (use whites in topping, yolks for torte)

½ C     sugar

½ C     powdered sugar

Beat egg whites until foamy.  Beat in ½ C sugar and ½ C powdered sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Set aside.

Tip:  Make sure there are absolutely NO yolks in the whites and bowl is absolutely clean. Always initially separate eggs in individual bowls so a bad egg or broken yolk doesn’t contaminate the good ones already separated.