Blitz Torte Recipe

Summary

CourseMethod

Ingredients

 Eggs4 , separated
 Confectioners sugar1⁄2 Cup (8 tbs)
 Granulated sugar1⁄2 Cup (8 tbs)
 Shortening1⁄2 Cup (8 tbs)
 Confectioners sugar3⁄4 Cup (12 tbs)
 Milk3 Tablespoon
 All purpose flour1 Cup (16 tbs)
 Baking powder1 Teaspoon
 Salt1⁄4 Teaspoon
 Blanched almonds1⁄2 Cup (8 tbs), sliced
 Granulated sugar2 Tablespoon
 Cream filling1⁄2 Cup (8 tbs) (adjust quantity as needed, streamline)

Nutrition Facts

Serving size: Complete recipe

Calories 3626 Calories from Fat 1460

% Daily Value*

Total Fat 166 g255.1%

Saturated Fat 39.7 g198.7%

Trans Fat 13.5 g

Cholesterol 858.6 mg

Sodium 1416.8 mg59%

Total Carbohydrates 485 g161.6%

Dietary Fiber 10.9 g43.7%

Sugars 323.6 g

Protein 60 g119.1%

Vitamin A 24.6% Vitamin C

Calcium 94.8% Iron 71.2%

*Based on a 2000 Calorie diet

Directions

Heat oven to 325°.
Grease and flour 2 round layer pans, 8x1 1/2 inches.
Beat egg whites until foamy.
Beat in 1/2 cup each granulated sugar and confectioners' sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Set meringue aside.
Measure shortening, 3/4 cup confectioners' sugar, the egg yolks and milk into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Add flour, baking powder and salt; beat 1 minute medium speed, scraping bowl occasionally.
Spread in pans.
Spread half the meringue on batter in each pan.
Sprinkle each with half the almonds, then with 1 tablespoon granulated sugar.
Bake 35 to 40 minutes or until meringue is set.
Cool.
Prepare Streamlined Cream Filling.
With spatulas, carefully remove layers from pans.
Place 1 layer meringue side up on serving plate.
Spread with filling.
Top with other layer, meringue side up.
Chill at least 1 hour.
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