BLITZ TORTE
"In the 1930s, my three siblings and I always got to select the birthday cake we wanted, and I always chose my mother's Blitz Torte," says Caroline Krueger of Ripon, Wisconsin. The downsized version is equally lovely and light.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- 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. , 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., 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. , 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.
Nutrition Facts : Calories 523 calories, Fat 23g fat (11g saturated fat), Cholesterol 234mg cholesterol, Sodium 263mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 10g protein.
BERRY BLITZ TORTE
Blitz means "lightning" in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it's best to fill them with cream and berries within 3 hours of serving so they don't get soggy. This recipe is adapted from my friend's mother, Patricia O'Neal, who got it from her mother, Genevieve Lehmont.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Grease two round 8-inch cake pans and line the bottoms with parchment paper. Grease the paper, then lightly flour the pans.
- In a small mixing bowl, whisk together cake flour, baking powder and salt.
- Using an electric mixer fitted with the paddle attachment or electric beaters, beat 1/2 cup softened butter and sugar until fluffy and creamy, 2 to 3 minutes. Add egg yolks one at a time, beating, until well combined. Add half the cake flour mixture, then half the milk to the butter mixture, beating until smooth. Repeat with remaining flour mixture and milk, then beat in vanilla and nutmeg. Scrape batter evenly into prepared pans and smooth the tops.
- To make meringue topping, whip egg whites with cream of tartar and salt in an electric mixer until cloudlike and very foamy. Continue whipping while adding sugar 1 tablespoon at a time. Whip until meringue is smooth and glossy, and stiff peaks form.
- Cover cake batter with meringue, dividing it evenly between pans. Swirl the tops, and sprinkle with pecans. Bake until meringue is golden brown and a toothpick inserted in the center all the way down to the cake emerges clean, about 25 minutes. Remove from oven and transfer pan to a wire rack. Cool for 30 minutes; turn cake out of pan and place on rack right-side up. Let cakes cool completely.
- To assemble, whip the cream with as much of the sugar as you like, and vanilla. Place one cake layer on a serving plate with the meringue side down. Spoon whipped cream on top, then cover with berries. Place second cake layer on top of whipped cream with meringue side up. Serve cake as soon as possible after filling, preferably within 3 hours, and use a serrated knife to cut.
BLITZ TORTE
Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha Bakes" episode 713.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees. Lightly butter two 9-by-2-inch round baking pans. Dust with flour, tapping out excess. Set aside.
- Make the cake: Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in flour, buttermilk, vanilla, and baking powder, until well blended.
- Divide batter between prepared pans (the batter will barely cover the bottom of the pans).
- Make the meringue topping: In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add 1 cup sugar and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.
- Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and remaining tablespoon sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula, gently remove cakes from pans, and return the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.
- Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Stir in orange zest and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
- Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately or refrigerate until serving, up to 3 hours.
BLITZ TORTE
Make and share this Blitz Torte recipe from Food.com.
Provided by Jellyqueen
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and suar.
- Beat egg yolks into milk and stir in flour, baking soda, powder and vanilla.
- Spread into 2 9 inch pans.
- beat egg whites and cream of tar tar until stiff.
- Gradually add sugar.
- Fold in nuts and spread over batter.
- Bake at 325 dgrees for 40 minutes.
- Let cool and layer with vanilla pudding.
Nutrition Facts : Calories 313.9, Fat 14.7, SaturatedFat 2.9, Cholesterol 76.6, Sodium 485.9, Carbohydrate 41.4, Fiber 1, Sugar 29.7, Protein 5.2
STRAWBERRY BLINTZES
My mom makes these every year. They are my favorite breakfast by far! I usually double the filling.
Provided by Morgan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 2h16m
Yield 10
Number Of Ingredients 11
Steps:
- Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
- Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
- Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
- Spoon filling onto blintzes and fold. Top with strawberries.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 20 g, Cholesterol 82.1 mg, Fat 10.3 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 6 g, Sodium 297.3 mg, Sugar 12.2 g
WALNUT BLITZ TORTE
This pretty torte is very popular at family gatherings. Everyone always asks for the recipe.-Suzan Stacey, Parsonsfield, Maine
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate., Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into two greased and floured 9-in. round baking pans; set aside., In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts. , Bake at 325° for 35-40 minutes or until meringue is browned and crisp. Cool on wire racks for 10 minutes (meringue will crack)., Carefully run a knife around edge of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place one cake with meringue side up on a serving plate; carefully spread with custard. Top with remaining cake. Refrigerate until serving.
Nutrition Facts :
BLITZ TORTE
This cake was made by my mother-in-law, who got this recipe during WWII. In Europe during rations, they had to make do with very simple ingredients. This recipe has simple ingredients, but great flavor!!
Provided by bernettavan
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cream shortening and sugar, beat til fluffy; Add egg yolks, vanilla, and 3 Tbsp of milk. Add The cake flour mixed with the baking powder and salt. Spread mixture into 2 greased/pamed layer pans, they will be very thin layers.
- Beat egg whites til very stiff, add the sugar gradually. Spread on top of the 2 cake mixturse and sprinke with cinnamon-sugar and sliced almonds.
- Bake at 350 for apx 30 minute, until toothpick comes out clean.
- Combine and cook flour, sugar salt amd milk for a nice thick custard. Remove from heat and add 1 tsp butter and 1/2 tsp vanilla to mixture. Spread between layers and cut into slices for a wonderful dessert! sometimes, if the cake seems a bit dry, I make a double batch of the custard and drizzle it down the sides and use extra in the middle.
More about "blitz torte food"
OMA'S GERMAN BLITZ TORTE RECIPE ~ LIGHTNING CAKE
From quick-german-recipes.com
BLITZ TORTE RECIPE - FRUGAL SOS
From frugalsos.com
A SHOW-STOPPING CAKE WITH OLD-FASHIONED CHARM - THE NEW ...
From nytimes.com
LEARN TO MAKE A BLITZ TORTE—A BIRTHDAY CAKE THAT'S BEEN ...
From eatingwell.com
GERMAN BLITZ TORTE – GERMAN CULTURE
From germanculture.com.ua
BLITZ TORTE RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Grease two 8-inch cake pans with vegetable oil, and line with waxed paper. Grease waxed paper with vegetable oil. Set the cake pans aside.
- Cream butter in a large mixing bowl; gradually add 1/2 cup sugar, beating well. Add 4 egg yolks, one at a time, beating well after each addition. Stir in milk and vanilla.
- Sift together flour and baking powder. Sprinkle flour mixture over yolk mixture, 1/4 cup at a time; carefully fold in. Spoon batter evenly into prepared cake pans; set aside.
- Beat 5 egg whites (at room temperature) until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue mixture evenly over batter in prepared cake pans, sealing to edges of pans. Sprinkle top of each with sliced almonds and cinnamon.
BLITZ BERRY TORTE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
BLITZ TORTE – GOOD DINNER MOM
From gooddinnermom.com
BLITZ TORTE RECIPE BY CANADIAN.RECIPES | IFOOD.TV
From ifood.tv
CRANBERRY BLITZ TORTE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BLITZ TORTE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
TOM'S FAMILY FEASTS: BLITZ TORTE | DAILY MAIL ONLINE
From dailymail.co.uk
PETERSEN FAMILY RECIPES - STRAWBERRY BLITZ TORTE
From sites.google.com
BERRY BLITZ TORTE | KING ARTHUR BAKING
From kingarthurbaking.com
TASTES LIKE SUMMER: BERRIES, BREWPUBS, AND A BLITZ TORTE ...
From organicconsumers.org
SPECIAL OCCASION CAKES & TORTES ECOOKBOOK
From quick-german-recipes.com
BLITZ TORTE - CHESTOFBOOKS.COM
From chestofbooks.com
BLITZ TORTE WITH ORANGE CURD & MERINGUE RECIPE | EATINGWELL
From eatingwell.com
BLITZ TORTE RECIPE | MYRECIPES
From myrecipes.com
BLITZ TORTE (FROM THE WINDOW SHOP) - NEW ENGLAND TODAY
From newengland.com
BLITZ TORTE – TEAWEA – A MEMORABLE ALTERNIVE TO THE ...
From teawea.com
BLITZ TORTE - MY FOOD AND FAMILY
From myfoodandfamily.com
BERRY BLITZ TORTE BAKEALONG | KING ARTHUR BAKING
From kingarthurbaking.com
BLITZ TORTE - CHAMPSDIET.COM
BLITZ TORTE | AMERICA'S TEST KITCHEN
From americastestkitchen.com
BLITZ TORTE - MAMAGOURMAND
From mamagourmand.com
BLITZ TORTE, WILL IT HOLD UP OVER NIGHT? - HOME COOKING ...
From chowhound.com
BLITZ TORTE - CHESTOFBOOKS.COM
From chestofbooks.com
BLITZ TORTE | MAMAGOURMAND - MY RECIPE MAGIC
From myrecipemagic.com
BLITZ TORTE (KITCHENPC)
From kitchenpc.com
BLITZ TORTE - RECIPE | COOKS.COM
From cooks.com
WALNUT BLITZ TORTE FOOD- WIKIFOODHUB
From wikifoodhub.com
BERRIES, BREWPUBS, AND A BLITZ TORTE RECIPE | GRIST
From grist.org
BLITZ TORTE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
BLITZ TORTE - RECIPE | COOKS.COM
From cooks.com
ALMOND BLITZTORTE RECIPE - SUSAN G. PURDY | FOOD & WINE
From foodandwine.com
BLINTZ RECIPES | ALLRECIPES
From allrecipes.com
BLITZ TORTE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love