Trudy Templin’s Blitz Torte
📜 Collection: UK2 | ✍️ Attribution: Trudy Templin | 📂 Category: Desserts A classic German Blitz Torte featuring a tender cake base and a crisp meringue top baked together, then filled with sweet pineapple.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 40 mins | None | 1 2-layer torte |
🔪 Key Equipment
- Two 8-inch or 9-inch round cake pans
- Medium mixing bowl
- Small mixing bowl
- Clean, dry bowl for meringue
- Small saucepan
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ¼ cup | Butter | softened |
| ½ cup | Sugar | for batter |
| 4 | Egg Yolks | beaten |
| 1 cup | Flour | all-purpose |
| 1 tsp | Baking Powder | None |
| 5 Tbsp | Milk | None |
| 1 tsp | Vanilla Extract | None |
| Pinch | Salt | None |
For the Meringue
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Egg Whites | None |
| ½ cup | Sugar | for meringue |
| Pinch | Salt | None |
| A few | Nuts | chopped for sprinkling |
For the Filling
Instructions
Step 1: Preparation
- Preheat your oven to 325°F. Grease and flour two 8-inch or 9-inch round cake pans.
Step 2: Make the Cake Batter
- In a medium bowl, cream the ¼ cup softened butter and ½ cup sugar together. Add the 4 beaten egg yolks, pinch of salt, and 1 tsp vanilla extract, and beat well.
- In a separate small bowl, whisk together the 1 cup flour and 1 tsp baking powder.
- Alternately add the dry ingredients and the 5 Tbsp milk to the creamed mixture, creating a stiff batter.
Step 3: 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 sugar and continue beating until stiff, glossy peaks form.
Step 4: 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.
Step 5: Make the Filling
- While the cakes are cooling, combine the ½ cup crushed pineapple and ½ cup sugar in a small saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes fragrant. Let it cool completely.
Step 6: 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.
💡 Make-Ahead & Storage: Store the assembled torte covered in the refrigerator for up to 2 days.
Original Recipe Scan
