Dad's Favorite Blitz Torte
My dad loved this cake as it is not sweet like a regular frosted cake.
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.