Blitz torte

Blitz torte

Ingredients/Components

• sugar - 1/2 c
• cinnamon - 1/2 tsp
• vanilla - 1 tsp
• milk - 3 Tbsp
• salt - 1/8 tsp
• butter - 2 Tbsp
• cornstarch - 3 Tbsp
• egg yolks - 2 item
• baking powder - 1 tsp
• shortening - 1/2 c
• egg whites - 4 item
• sifted flour - 1 c
• milk, scalded - 2 c
• sliced blanched almonds - 1/2 c
• egg yolks, beaten light - 4 item
• Beat in sugar and salt

How to make blitz torte:

Cream shortening. Beat in sugar and salt. Then beat in egg yolks, vanilla, milk and flour (sifted with baking powder). Spread mixture in 2 round greased cake pans. Beat egg whites until very light. Add 3/4 cup sugar gradually and spread on unbaked mixture in both pans. Sprinkle with almonds, 1 tablespoon sugar and cinnamon. Bake in a 350° oven about 30 minutes. Let cool and put together with Cream Filling.Cream Filling:1/3 c. sugar3 Tbsp. cornstarch1/4 tsp. salt2 egg yolks2 Tbsp. butter2 c. milk, scalded1 tsp. vanilla Combine sugar, cornstarch, egg yolks and salt. Beat thoroughly. Add butter and enough milk to make a smooth paste. Add paste to remaining hot milk and cook over boiling water, stirring constantly until mixture thickens. Cool and add vanilla. Add 1/2 cup nuts.

Recipe categories: Desserts, Pies and tarts, < 60 mins.