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.

Nutriscore Rating: 52/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Divide the batter evenly between the prepared cake pans, spreading it out into a thin layer.

Step 5

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.

Step 6

Spread the meringue evenly over the cake batter in each pan. Sprinkle the top of one meringue layer with sliced almonds.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Refrigerate the assembled Blitz Torte for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!

Nutrition Facts

Serving size	1094.9 grams (1094.9g)

Amount per serving	% Daily Value*
Calories	3248

Total Fat 161.30g	207%
Saturated Fat 73.20g	366%
Polyunsaturated Fat 0.10g
Cholesterol 1203mg	401%
Sodium 805mg	35%
Total Carbohydrate 407.20g	148%
Dietary Fiber 11.70g	42%
Total Sugars 269.60g
Protein 60.60g	121%

Vitamin D 248IU	1242%
Calcium 708mg	54%
Iron 11mg	60%
Potassium 1297mg	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.

Source of Calories

Fat: 43.7%

Protein: 7.3%

Carbs: 49.0%