Return to Content

Blitze Torte

Blitze Torte
0 votes, 0.00 avg. rating (0% score)
by

Ingredients:

  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup shortening
  • 1 cup sugar
  • 4 tablespoons milk
  • 3 eggs, separated
  • 1 teaspoon vanilla
  • 1 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup almonds, blanched and sliced

Instructions:

Sift the flour, baking powder, and salt together. Cream the shortening with 1/2 cup of sugar until fluffy and add the well-beaten egg yolks, vanilla, milk, and the sifted dry ingredients. Beat the egg whites until stiff but not dry and add the remaining sugar gradually, beating until the whites hold a sharp peak. Put the first mixture in two buttered layer cake pans and spread the egg white mixture over them. Sprinkle with the sugar and cinnamon mixed and then the almonds. Bake the layers in a 375 degree F oven for 25-30 minutes. The cake may be assembled and served as is, or with strawberries and whipped cream on top and between the layers.
Updated Monday, November 5th, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111