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Blitz Torte Cake
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- #95203
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Batter
3/4 cup butter
3/4 cup sugar
4 egg yolks, slightly beaten
1 1/2 cup flour
3 teaspoons baking powder
1/2 cup milk
3/4 teaspoon vanilla extract
Meringue
6 egg whites
3/4 cup sugar
1/2 cup pecans, chopped
Filling
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks, slightly beaten
2 cups milk
1 teaspoon vanilla extract
directions
For Batter: Cream butter and sugar. Add egg yolks and beat.
Sift flour and baking powder together and add alternately with milk and vanilla.
Spread batter in two prepared 9 inch pans, leaving 1/2 inch margin around edge. Spread meringue (meringue recipe follows) over uncooked batter, leaving 1 inch around edge. Sprinkle nuts over uncooked meringue.
Bake at 350 degrees F for 25 to 30 minutes.
For Meringue: Beat egg whites stiff. Fold in sugar gradually, beating after each addition.
For Filling: Prepare filling by blending sugar, cornstarch, vanilla, and salt together. Add egg yolks and milk. Cook until thick, stirring constantly.
Let cake and filling cool. Place one layer of cake on plate, meringue side down. Spread filling over this layer. Place another layer on top, meringue side up (Meringue will be on both top and bottom of cake).
added by
ladygator
nutrition data
Nutritional data has not been calculated yet.
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