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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In the 1930s, my three siblings and I always got to select the birthday cake we wanted, and I always chose my mother's Blitz Torte, says Caroline Krueger of Ripon, Wisconsin. The downsized version is equally lovely and light. Ingredients:
5 tablespoons butter, softened |
2/3 cup confectioners' sugar |
3 egg yolks |
1/2 teaspoon vanilla extract |
2/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/3 cup 2% milk |
meringue: |
2 egg whites |
1/3 cup sugar |
1/4 cup sliced almonds |
filling: |
1/4 cup sugar |
2 teaspoons cornstarch |
1/2 cup 2% milk |
2 tablespoons beaten egg |
1/2 teaspoon vanilla extract |
Directions:
1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Add yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into two 6-in. round baking pans coated with cooking spray; set aside.
2. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool on wire racks.
3. In a small saucepan, combine sugar and cornstarch; whisk in milk and egg. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool.
4. Run a knife around edge of baking pans. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully spread with filling. Top with second cake, meringue side up. Store in the refrigerator. Yield: 4 servings.
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