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Blitz Torte Recipe
|Sugar||34 Tablespoon (2 Cups Plus 2 Tablespoons)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Sifted cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 1⁄4 Teaspoon|
|Milk||9 1⁄2 Tablespoon (2/3 Cup Minus 1 Tablespoon)|
|Vanilla extract||1 Teaspoon|
|Slivered blanched almonds||1⁄4 Cup (4 tbs)|
|Whipped cream/Whipped topping||1⁄2 Cup (8 tbs)|
Calories 747 Calories from Fat 243
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 15.3 g76.5%
Trans Fat 0 g
Cholesterol 141.2 mg
Sodium 465.2 mg19.4%
Total Carbohydrates 118 g39.2%
Dietary Fiber 1.1 g4.5%
Sugars 87.9 g
Protein 9 g18.2%
Vitamin A 11.6% Vitamin C
Calcium 20.7% Iron 18.8%
*Based on a 2000 Calorie diet
Gradually add 1 cup sugar, beating until stiff.
Set meringue aside.
Cream butter lightly.
Sift in remaining 1 cup plus 2 tablespoons sugar, the flour, baking powder, and salt.
Add milk and vanilla; mix until flour is dampened.
Then beat for 2 minutes at low speed of electric mixer, or 300 vigorous strokes by hand.
Add eggs and beat for 1 minute longer, or 150 strokes by hand.
Pour into two 9-inch layer pans lined on the bottom with greased wax paper. (If convenient, use loose-bottomed pans.)
Spread meringue on batter and sprinkle with nuts.
Bake in preheated moderate oven (350°F.) for about 35 minutes.
Cool for about 5 minutes.
Cut around edge with a sharp knife.
Turn out on a rack and remove wax paper.
Quickly use another rack to turn meringue side up again.
Cool, and spread Pineapple Filling between layers and whipped cream on sides.