Blitz Torte

Name: Blitz Torte
Ingredients: 5 tablespoons butter, softened; 2/3 cup confectioners' sugar; 3 egg yolks; 1/2 teaspoon vanilla extract; 2/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/3 cup 2% milk; 2 egg whites; 1/3 cup sugar; 1/4 cup sliced almonds; 1/4 cup sugar; 2 teaspoons cornstarch; 1/2 cup 2% milk; 2 tablespoons beaten egg; 1/2 teaspoon vanilla extract

15 ingredients

4 steps

Ingredients

5 tablespoons butter, softened
2/3 cup confectioners' sugar
3 egg yolks
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup 2% milk
2 egg whites
1/3 cup sugar
1/4 cup sliced almonds
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.