Blitz Torte
Indulge in the elegance of Blitz Torte, a classic German dessert that pairs rich, buttery cake with airy meringue, creamy vanilla custard, and a sprinkle of toasted almonds for a delightful crunch. This recipe showcases a unique dual-layer preparation, featuring golden cake topped with glossy meringue that bakes to perfection. The almond-studded top layer adds texture and nutty richness, while the homemade custard filling provides an irresistible velvety sweetness. Ideal for special occasions or as a show-stopping treat, Blitz Torte is a masterpiece that balances sophistication and simplicity. Perfectly designed to impress, this recipe offers step-by-step guidance, making it approachable for bakers of all skill levels.
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Recipe Information
Ingredients
- 113 g unsalted butter
- 150 g granulated sugar (for cake batter)
- 3 large egg yolks
- 1 tsp pure vanilla extract
- 125 g all-purpose flour
- 1 tsp baking powder
- 60 ml whole milk
- 3 large egg whites
- 100 g granulated sugar (for meringue)
- 60 g sliced almonds
- 30 g cornstarch
- 50 g granulated sugar (for custard)
- 250 ml whole milk (for custard)
- 2 large egg yolks (for custard)
- 1 tsp pure vanilla extract (for custard)
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottoms of two 23 cm (9-inch) round cake pans with parchment paper.
In a large mixing bowl, cream the unsalted butter and 150 g granulated sugar together until light and fluffy. Beat in 3 egg yolks and 1 tsp vanilla extract.
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the creamed mixture, alternating with the 60 ml milk. Mix until just combined.
Divide the batter evenly between the prepared cake pans, spreading it out into a thin layer.
In a clean bowl, beat the egg whites until soft peaks form. Gradually add 100 g granulated sugar and continue beating until stiff, glossy peaks form.
Spread the meringue evenly over the cake batter in each pan. Sprinkle the top of one meringue layer with sliced almonds.
Bake for 25 minutes, or until the meringue is golden and crisp. Remove the pans from the oven and allow the layers to cool completely in the pans.
While the cake cools, prepare the custard filling. In a small bowl, whisk together the cornstarch, sugar, and 2 egg yolks with a bit of the 250 ml milk to form a smooth paste.
Heat the remaining milk in a saucepan over medium heat until it begins to steam. Gradually whisk in the egg yolk mixture, stirring constantly, and cook until the custard thickens, about 5 minutes.
Remove the custard from the heat and stir in 1 tsp vanilla extract. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool completely.
To assemble, place the plain meringue-topped cake layer on a serving plate, meringue side up. Spread the custard filling evenly over the layer. Top with the almond-sprinkled meringue layer.
Refrigerate the assembled Blitz Torte for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
3248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1203 mg | 401% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 407.2 g | 148% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 269.6 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 708 mg | 54% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
