Blitz Torte Recipe
Ingredients
| Butter | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 4 , separated | |
| Milk | 5 Tablespoon | |
| Flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Custard | (as required) |
Directions
Cream butter and 112 cup sugar; beat egg yolks until thick and lemony.
Add egg yolks, milk, flour and baking powder to creamed mixture; blend well.
Spread batter in 2 greased 9-inch pans.
Beat egg whites until stiff peaks form.
Add remaining sugar gradually.
Beat until glossy.
Spread over batter; sprinkle with nuts.
Bake at 250 degrees for 25 minutes.
Increase oven temperature to 350 degrees.
Bake for 20 minutes longer.
Place 1 layer on serving dish; cover with custard.
Top with remaining layer.
Add egg yolks, milk, flour and baking powder to creamed mixture; blend well.
Spread batter in 2 greased 9-inch pans.
Beat egg whites until stiff peaks form.
Add remaining sugar gradually.
Beat until glossy.
Spread over batter; sprinkle with nuts.
Bake at 250 degrees for 25 minutes.
Increase oven temperature to 350 degrees.
Bake for 20 minutes longer.
Place 1 layer on serving dish; cover with custard.
Top with remaining layer.
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