On my dad’s birthday, I received a text from my sister thanking me for the remembrance video that I made when he died. It had two of his favorite singers: Frank Sinatra and Elvis. It is up on YouTube as a private video, and she has permission to view it. I came back with: “Do you remember Dad’s favorite cake?” She texted immediately “Blitz Torte!”
Well, for several days I thought about the cake and one small memory that was associated with it. Since my birthday is 16 days after my dad’s, I decided to pull out mom’s recipe. I even have the same cake pans she used for it.
So here is a sweet memory that happens to be about my mom and dad.
A Little Bit About Dad
The memory I have about Blitz Torte has to do with a work contest. It must have happened during the 70s as I was still in high school. My dad was a sheet metal draftsman and worked downtown Chicago. He drew the heating and air conditioning ventilation for buildings. I also want to add that it was by hand, and he retired just before it went computerized. He didn’t want to learn computers. He said he didn’t need a computer to tell him how to draw.
My sweet memory was a work contest that mom made dad’s favorite dessert, Blitz Torte. Her cake won first prize! I am not sure what she won for first prize, but the memory was so sweet and just in time for dad’s 92nd heavenly birthday.
Dad's Favorite Blitz Torte
Equipment
- Mixer and mixing bowl
- Spatula
- Wax paper or parchment paper cut in circles.
- (2) 8 or 9 inch pans
Ingredients
Cake
- 1/2 Cup Butter Softened
- 3/4 Cup Sifted Powdered Sugar
- 2 Teaspoons Vanilla I used my homemade vanilla
- 4 egg yolks save whites for later
- 1 Cup Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/4 Cup Milk
Meringue
- 4 Egg Whites
- 1/2 Cup Granulated Sugar
- 1/2 Cup Powdered Sugar
Topping
- 1/2 Cup Chopped Pecans or nuts of your choice: shaved blanched almonds or walnuts.
- 2 Tablespoons Granulated Sugar
- 1 Teaspoon Cinnamon
Filling
- 2 Cups Heavy Whipping Cream
- 1 Package Instant Vanilla Pudding 3.4 ounces
- 2 Teaspoons Vanilla I used my homemade vanilla.
Instructions
Cake
- Cream softened butter and sugar.
- Add vanilla.
- Beat in egg yolks.
- Stir in flour, baking powder and salt.
- Stir in milk.
- Evenly divide batter and spread them in 2 greased, floured pans with waxed paper on the bottom of the pans.
Meringue
- Beat until frothy or soft peaks egg whites.
- Gradually beat in 1/2 cup granulated and 1/2 cup powdered sugar.
- Spread half of meringue on each pan.
Topping
- Sprinkle each half with nuts, (1/4 cup per pan).
- Sprinkle each half with the cinnamon and sugar mix. (1 Tablespoon per pan)
Bake
- Bake 350 ℉ for 35-40 minutes or until cake tests done and meringue is set.
Filling
- When making the filling put the bowl and beaters (whisk attachment on Kitchen Aide Mixer) in freezer for a few minutes. Whip the cream then stir in the instant vanilla pudding and 2 teaspoons of vanilla. If needed add milk if too thick.
Assemble
- Put filling on top of the meringue of one of the layers, then top with other layer with the meringue on top.
Thanks For The Memories
Sometimes memories are tucked away for years, and it might be texting a sibling that triggers the memory, as in my case. This time it was small, but it packed a tasteful punch. It is funny. I don’t remember asking my mom for the recipe, but I must have and when she died and my dad was getting married and moving I took the cake pans knowing she used them for only this recipe.
I hope the family tries their hand at making all the recipes I have attached, as that is what genealogy is all about: learning about our ancestors. I wonder what memories and recipes my children will want to pass down from me when I am gone? They know where I keep my special cookbooks that have my handwritten recipes with notes and include my ratings for each recipe. I started my recipe book as I wanted to develop new recipes. I might not have developed new recipes, but I surely tweaked them to our tastes.
Of course, my sweet memory will be attached to each of my mom and dad’s page in my tree so that the next generations can learn about their ancestor’s favorite recipes, and they might be just like my dad and not like overly sweet desserts. Thanks for the yummy memories…
