Blitz Torte (from The Window Shop)
- 1/4 cup butter (plus butter for pans)
- 1/3 cup sugar
- 3 egg yolks
- 1/4 cup milk
- 1 cup flour (plus flour for pans)
- 1-1/2 teaspoons baking powder
Butter and flour two 8-inch cake pans. Cream the butter with the sugar, then beat in egg yolks 1 at a time, beating well after each addition. Beat in milk. Preheat oven to 325°F. Sift flour with baking powder and stir the dry ingredients into the batter, working quickly and beating only until mixture is smooth. It is important not to overwork the batter. Divide it between the prepared pans and set aside.
- 3 egg whites
- pinch of cream of tartar
- 2/3 cup sugar
- 1 teaspoon almond extract
- 2/3 cup sliced almonds
Instructions:Make the topping: Beat egg whites with cream of tartar until light and fluffy, then slowly add sugar, continuing to beat until the mixture is thick and glossy. Beat in almond extract. Divide meringue between cake layers and spread the topping evenly. Sprinkle each layer with almonds and place in oven at once. Bake for 30 minutes, then cool cakes in pans.
Filling and Finishing
- 1 egg
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1 cup sour cream
- grated zest of 1 lemon
- juice of 1/2 lemon
- 1/3 cup currant or guava jelly, approximately
- 1/3 cup sliced almonds
Make the filling: Combine everything in a heavy saucepan, beating with a wire whip until well mixed. Place over medium heat and cook, whisking constantly, until mixture just begins to boil. At once remove pan from heat and transfer mixture to a bowl. Allow it to cool unstirred. At serving time, place a cake layer on the serving plate, topping side up. Cover with the filling mixture and top with the other layer, almonds up again. Spread the sides with a thin layer of jelly and press almonds evenly into it. Serve at once.