Blitz Torte Cake

Cake
1/2 cup shortening or butter
1/2 cup sugar
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla
3 tablespoons milk
1 teaspoon baking powder
1 cup all-purpose flour

Filling
1 cup heavy cream
1 small box instant vanilla pudding

Topping
4 egg whites
3/4 cup sugar
1/2 sliced almonds
1/2 teaspoon cinnamon


Pre-heat oven to 350 degrees F and grease two round 8 or 9 inch pans. Cream shortening on low with an electric mixer and add the sugar, egg yolks, milk, and vanilla and blend for one minute. Add flour, salt, and baking powder and blend for another minute to make the cake. Pour cake mixture into the two greased (or line bottom with parchment paper) 8" round pans. Set aside. Beat egg whites until light and fluffy, Slowly add sugar until smooth and forms soft peaks to make the topping (meringue).
Pour egg whites (topping) into the two round pans with the cake mixture. Sprinkle each pan with cinnamon and almonds. Bake for 30 minutes until lightly brown. Cool cakes for one hour. Beat cream and pudding until thick for the cream filling. Spread on top of one cake and put the other cake on top.*Filling in between the two cake layers can be any fruit like crushed pineapple, cherries, strawberries, etc.

*Edited by author 01/27/2011

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