A classic German Blitz Torte from a recipe by Trudy Templin. This impressive dessert features a tender cake base and a crisp meringue top that are baked together, then split and filled with a sweet pineapple filling.
Author
Trudy Templin
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| ¼ cup | Butter, softened |
| ½ cup | Sugar |
| 4 | Egg Yolks, Beaten |
| 1 cup | Flour |
| 1 tsp | Baking Powder |
| 5 Tbsp | Milk |
| 1 tsp | Vanilla Extract |
| Pinch | Salt |
Meringue
| Measurements | Ingredients |
|---|---|
| 4 | Egg Whites |
| 1/2 cup | Sugar |
| Pinch of | Salt |
| A few | Nuts, chopped for sprinkling |
Filling
Instructions
- Preparation: Preheat your oven to 325°F. Grease and flour two 8-inch or 9-inch round cake pans.
- Make the Cake Batter: In a medium bowl, cream the softened butter and ½ cup of sugar together. Add the beaten egg yolks, salt, and vanilla, and beat well. In a separate small bowl, whisk together the flour and baking powder. Alternately add the dry ingredients and the milk to the creamed mixture, creating a stiff batter.
- Make the Meringue: In a clean, dry bowl, beat the 4 egg whites with a pinch of salt until soft peaks form. Gradually add the ½ cup of sugar and continue beating until stiff, glossy peaks form.
- Assemble and Bake:
- Divide the cake batter evenly between the two prepared pans.
- Carefully spread the meringue evenly over the top of the unbaked batter in both pans.
- Sprinkle the top of the meringue with a few chopped nuts.
- Bake for 35 to 40 minutes, or until the meringue is lightly golden and a toothpick inserted into the cake layer comes out clean. Let the layers cool completely in the pans.
- Make the Filling: While the cakes are cooling, combine the pineapple and sugar in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Let it cool completely.
- Assemble the Torte: Carefully remove the cooled cake layers from their pans. Place one layer on a serving plate with the meringue side down. Spread the cooled pineapple filling over the cake layer. Place the second layer on top, with the meringue side up.
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