Blitz Torte Recipe
Summary
Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Interest GroupClassic
Ingredients
| Egg whites | 4 | |
| 2 cups plus 2 tablespoons sugar | ||
| 1/2 cup soft butter or margarine | ||
| Cake flour | 1 3/4 Cup (16 tbs), sifted | |
| Baking powder | 2 1/4 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| 2/3 cup minus | ||
| Milk | 1 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Eggs | 2 | |
| 1/4. cup slivered blanched almonds Pineapple Filling | ||
| Whipped cream or whipped topping | ||
Directions
Beat egg whites until foamy.
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.
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.
Chef
