Blitz Torte Recipe

Directions

1. 1
   Cream butter and 1/2 c. sugar till fluffy.
2. 2
   Add in beaten egg yolks, vanilla and lowfat milk.
3. 3
   Beat in sifted flour and baking pwdr; blend well.
4. 4
   Spread mix in 2 x 9 inch removable bottom pans (greased) or possibly 2 round pans.
5. 5
   Set aside.
6. 6
   Beat egg whites till frothy.
7. 7
   Add in 3/4 c. sugar and beat till stiff peaks form.
8. 8
   Spread on unbaked mix on 2 pans.
9. 9
   Sprinkle with mix of cashews, sugar and cinnamon.
10. 10
    Bake in 350 degree oven for 30 min or possibly less.
11. 11
    Cold and spread cream filling between layers.
12. 12
    Cream Filling: Combine sugar, cornstarch and salt.
13. 13
    Mix well.
14. 14
    Add in diluted lowfat milk gradually.
15. 15
    Put on fire continuously stirring till slightly thickened.
16. 16
    Add in 1/2 of mix on beaten egg yolks.
17. 17
    Put back on remaining mix in saucepan and continue stirring till thickened.
18. 18
    Cold.
19. 19
    Add in rum and butter.
20. 20
    Spread between layers of blitz torte.
21. 21
    Note: Invert one layer.
22. 22
    Meringue should be at the bottom and the second layer of meringue on top.