BLITZ TORTE
Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha Bakes" episode 713.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees. Lightly butter two 9-by-2-inch round baking pans. Dust with flour, tapping out excess. Set aside.
- Make the cake: Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in flour, buttermilk, vanilla, and baking powder, until well blended.
- Divide batter between prepared pans (the batter will barely cover the bottom of the pans).
- Make the meringue topping: In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add 1 cup sugar and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.
- Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and remaining tablespoon sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula, gently remove cakes from pans, and return the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.
- Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Stir in orange zest and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
- Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately or refrigerate until serving, up to 3 hours.
BERRY BLITZ TORTE
Blitz means "lightning" in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it's best to fill them with cream and berries within 3 hours of serving so they don't get soggy. This recipe is adapted from my friend's mother, Patricia O'Neal, who got it from her mother, Genevieve Lehmont.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Grease two round 8-inch cake pans and line the bottoms with parchment paper. Grease the paper, then lightly flour the pans.
- In a small mixing bowl, whisk together cake flour, baking powder and salt.
- Using an electric mixer fitted with the paddle attachment or electric beaters, beat 1/2 cup softened butter and sugar until fluffy and creamy, 2 to 3 minutes. Add egg yolks one at a time, beating, until well combined. Add half the cake flour mixture, then half the milk to the butter mixture, beating until smooth. Repeat with remaining flour mixture and milk, then beat in vanilla and nutmeg. Scrape batter evenly into prepared pans and smooth the tops.
- To make meringue topping, whip egg whites with cream of tartar and salt in an electric mixer until cloudlike and very foamy. Continue whipping while adding sugar 1 tablespoon at a time. Whip until meringue is smooth and glossy, and stiff peaks form.
- Cover cake batter with meringue, dividing it evenly between pans. Swirl the tops, and sprinkle with pecans. Bake until meringue is golden brown and a toothpick inserted in the center all the way down to the cake emerges clean, about 25 minutes. Remove from oven and transfer pan to a wire rack. Cool for 30 minutes; turn cake out of pan and place on rack right-side up. Let cakes cool completely.
- To assemble, whip the cream with as much of the sugar as you like, and vanilla. Place one cake layer on a serving plate with the meringue side down. Spoon whipped cream on top, then cover with berries. Place second cake layer on top of whipped cream with meringue side up. Serve cake as soon as possible after filling, preferably within 3 hours, and use a serrated knife to cut.
BLITZ TORTE
"In the 1930s, my three siblings and I always got to select the birthday cake we wanted, and I always chose my mother's Blitz Torte," says Caroline Krueger of Ripon, Wisconsin. The downsized version is equally lovely and light.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Add yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into two 6-in. round baking pans coated with cooking spray; set aside. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool on wire racks., In a small saucepan, combine sugar and cornstarch; whisk in milk and egg. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. , Run a knife around edge of baking pans. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully spread with filling. Top with second cake, meringue side up. Store in the refrigerator.
Nutrition Facts : Calories 523 calories, Fat 23g fat (11g saturated fat), Cholesterol 234mg cholesterol, Sodium 263mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 10g protein.
WALNUT BLITZ TORTE
This pretty torte is very popular at family gatherings. Everyone always asks for the recipe.-Suzan Stacey, Parsonsfield, Maine
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate., Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into two greased and floured 9-in. round baking pans; set aside., In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts. , Bake at 325° for 35-40 minutes or until meringue is browned and crisp. Cool on wire racks for 10 minutes (meringue will crack)., Carefully run a knife around edge of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place one cake with meringue side up on a serving plate; carefully spread with custard. Top with remaining cake. Refrigerate until serving.
Nutrition Facts :
BLITZ TORTE
This cake was made by my mother-in-law, who got this recipe during WWII. In Europe during rations, they had to make do with very simple ingredients. This recipe has simple ingredients, but great flavor!!
Provided by bernettavan
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cream shortening and sugar, beat til fluffy; Add egg yolks, vanilla, and 3 Tbsp of milk. Add The cake flour mixed with the baking powder and salt. Spread mixture into 2 greased/pamed layer pans, they will be very thin layers.
- Beat egg whites til very stiff, add the sugar gradually. Spread on top of the 2 cake mixturse and sprinke with cinnamon-sugar and sliced almonds.
- Bake at 350 for apx 30 minute, until toothpick comes out clean.
- Combine and cook flour, sugar salt amd milk for a nice thick custard. Remove from heat and add 1 tsp butter and 1/2 tsp vanilla to mixture. Spread between layers and cut into slices for a wonderful dessert! sometimes, if the cake seems a bit dry, I make a double batch of the custard and drizzle it down the sides and use extra in the middle.
GERMAN BLITZ TORTE
As a child, I remember my mom making this cake time after time in our home. It was my father's favorite cake, so she made it often. It took me a while to find a duplicate recipe for the cake, since my mother passed away, and she had never wrote it down. I finally found one that matches it, and it is wonderful! It is even better the second day! I hope you enjoy it as much as we have!
Provided by GinnaBee
Categories Dessert
Time 43m
Yield 1 2 layer cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans, tapping out the excess flour, and set aside.
- To make cake, beat cake mix, water, butter and eggs in a large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide the mixture evenly between the 2 pans.
- To make the topping, combine the pecans, 1 tablespoons of the sugar, and the cinnamon with a spoon, in a small bowl. Set aside. Wash and dry the beaters well to remove any traces of the cake batter. In a separate large bowl, whip the egg whites until they form stiff peaks. Add the remaining 3/4 cup of sugar gradually and beat until the meringue is glossy. Divide the meringue evenly, and spread it over the cake batter in each pan. Spread the pecan mixture evenly over the meringue in each pan.
- Bake the layers until a toothpick place in the center comes out clean, about 28-33 minutes. Let cool completely in the pans on wire racks.
- To make the filling, beat pudding and milk for 2 minutes. Pudding will set in 5 minutes. Chill until ready to use.
- To assemble the cake, invert the cake layers onto the wire racks and then immediately turn the layers right side up. Place one layer on a cake plate. Spread the pudding over it, then place the second layer on top. You will not be applying pudding mixture onto the top layer. Cover with plastic, refrigerate until ready to serve.
STRAWBERRY BLITZ TORTE
I really love baking up my mom's German torte. Don't be intimidated by this dessert-it's much easier to put together than you might think!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 23
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., For meringue, with clean beaters, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread over batter in pans; sprinkle with almonds., Bake 28-32 minutes or until meringue is lightly browned. Cool completely in pans on wire racks (meringue will crack)., Meanwhile, for filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely., Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Gently spread with filling. Arrange strawberries over filling. Top with remaining cake layer, meringue side up. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 163mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
BLITZ TORTE
This was originally a Betty Crocker Recipe...This cake is the Bomb.
Provided by Lisa Q
Categories Chocolate
Time 1h
Number Of Ingredients 12
Steps:
- 1. Heat oven to 325 degrees.Grease and flour to 8 in layer pans.Beat egg whites until foamy. Beat in 1 cup of granulated sugar. 1 tsp at a time,continue beating until stiff and glossy. DO NOT underbeat. Set aside.
- 2. Measure shortening, 3/4 c.confectioner's sugar, egg yolks, and milk into a large mixer bowl. Blend 1/2 minute on low, scraping constantly. Add flour, baking powder and salt; beat 1 minute on medium, scraping bowl occassionaly, Spread in pans.
- 3. Spread 1/2 the meringue on batter in each pan; sprinkle each with 1/2 the almonds, then with 1 tablespoon granulated sugar.
- 4. Bake 35 to 40 minutes or until the meringue is set. Let cool.
- 5. With Spatula, carefully remove layers from pans. Fill layers, meringue side up, with pudding. Chill for at least 1 hour.
BERRY BLITZ TORTE
This cake may look difficult to make but it's easy! If I can make it, so can you! You can use any berries that you want and you can use your own recipe for pastry cream instead of the cheater's version. I leave the almonds off. A King Arthur Flour recipe.
Provided by Lvs2Cook
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350º. Lightly grease 2 8" round pans.
- In a medium mixing bowl, cream the butter, sugar, salt, and egg yolks together.
- Beat in vanilla, milk, baking powder, and flour.
- Spread the mixture in the prepared pans. The batter will barely cover the bottom of the pans; that's OK.
- Beat the egg whites until light; gradually add the 3/4 cup sugar and continue to beat until the meringue is smooth, glossy and somewhat stiff. Do NOT beat until there are stiff points.
- Spread the meringue on the batter in the pans and sprinkle with the almonds, cinnamon and sugar.
- Bake for 30 minutes, until lightly browned.
- Remove from oven and cool in pans for 15 minutes. Loosen edges and gently turn them out onto racks with the meringue on top. If some of the almonds fall off, just sprinkle them back on top.
- Mix pudding, vanilla, and cream together until thick.
- Place one of the cake layers, meringue side up, on a serving plate.
- Spread with all the pastry cream.
- Add a layer of berries.
- Top with second layer, meringue side up.
- Decorate top with berries if desired.
- Serve immediately or refrigerate until serving time.
Nutrition Facts : Calories 525.5, Fat 28.9, SaturatedFat 15, Cholesterol 170.8, Sodium 411.1, Carbohydrate 59.5, Fiber 1.4, Sugar 43.6, Protein 8.5
BERRY BLITZ TORTE
Layers of dense yellow cake topped with meringue, cinnamon, and nuts; and a rich, creamy filling studded with fresh berries.
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- To make the filling: In a medium-sized saucepan, stir together 2 cups (454g) of the milk, the sugar, and the salt. Bring to a simmer over medium heat, stirring to dissolve the sugar., Meanwhile, whisk the cornstarch, egg yolks, and whole egg with the remaining 1/2 cup (113g) milk., Whisk some of the hot milk mixture into the egg yolks/cornstarch to temper the yolks. This keeps them from turning to scrambled eggs when you add them to the simmering milk., Pour the egg/milk mixture back into the remaining simmering milk, pouring it through a strainer to capture any bits of egg. Bring to a boil over medium heat (this may happen very quickly), stirring constantly with a whisk. Cook for 2 minutes, stirring constantly; the mixture will thicken significantly., Remove from the heat, and stir in the vanilla extract., Transfer the filling to a heatproof storage container, and top it with a piece of buttered plastic wrap (make sure it touches the top of the filling so it doesn't develop a skin). Refrigerate until cool, or for up to several days., Preheat the oven to 350°F. Lightly grease two 8" round cake pans. Or lightly grease the pans, line with parchment rounds, and lightly grease the parchment as well., To make the cake: In a medium-sized mixing bowl, beat together the butter, sugar, salt, and egg yolks until well combined. Scrape the bowl, and beat briefly to incorporate any sticky residue., Beat in the vanilla, milk, baking powder, and flour; the batter will be stiff., Spread the batter in the prepared pans (it will barely cover the bottom of the pans; that's OK)., To make the topping: Using an electric mixer or stand mixer with a whisk attachment, beat the egg whites until foamy; gradually add the 3/4 cup (149g) sugar and continue to beat until the meringue is smooth, glossy, and somewhat stiff (but not stiff enough to form rigid stand-up points)., Spread the meringue on the cake batter. Sprinkle the almonds over the meringue. Mix the cinnamon with the sugar, and dust on top., Bake the cakes for 30 minutes, until the almonds are lightly browned. The cakes will puff up significantly; don't worry, they'll settle as they cool., Remove the cakes from the oven, and allow them to cool for 15 minutes. Carefully and thoroughly loosen the edge of each cake, and gently turn it out onto a rack to cool completely. The best way to do this is to place a flat object (a giant spatula, a small baking sheet) atop the pan, and to turn everything over. Lift the cake pan off the cake, then place a cooling rack against the bottom of the cake. Turn everything back over again, so the rack is on the bottom. Some of the almonds will fall off during this process; just sprinkle them back on top., When you're ready to finish the cake, remove the pastry cream from the refrigerator. Stir it gently, just to loosen it up enough to spread; stirring too vigorously can break it down and turn it watery. It'll probably have a few lumps; that's OK. For slightly richer filling with greater volume, whip 1/2 cup (113g) heavy cream to stiff peaks, and gently fold it into the pastry cream. Again, don't beat the pastry cream; it'll be a bit lumpy, but that won't affect the taste., To assemble the cake: Place one of the cake layers, meringue side up, on a serving plate. Spread with the filling. Add a layer of fresh berries. Top with the second cake layer, meringue-side up., Serve immediately, or refrigerate until serving time.
BLITZ TORTE
Make and share this Blitz Torte recipe from Food.com.
Provided by Jellyqueen
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and suar.
- Beat egg yolks into milk and stir in flour, baking soda, powder and vanilla.
- Spread into 2 9 inch pans.
- beat egg whites and cream of tar tar until stiff.
- Gradually add sugar.
- Fold in nuts and spread over batter.
- Bake at 325 dgrees for 40 minutes.
- Let cool and layer with vanilla pudding.
Nutrition Facts : Calories 313.9, Fat 14.7, SaturatedFat 2.9, Cholesterol 76.6, Sodium 485.9, Carbohydrate 41.4, Fiber 1, Sugar 29.7, Protein 5.2
STRAWBERRY BLITZ TORTE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 23
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans.
- For meringue, with clean beaters, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread over batter in pans; sprinkle with almonds.Bake 28-32 minutes or until meringue is lightly browned. Cool completely in pans on wire racks (meringue will crack).
- Meanwhile, for filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely.
- Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Gently spread with filling. Arrange strawberries over filling. Top with remaining cake layer, meringue side up. If desired, serve with whipped cream. Refrigerate leftovers.
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