World’s Best Blitz Torte is what I consider the BEST TASTING CAKE IN THE WORLD. Blitz Torte is an explosion of textures and tastes with a crunchy, crackling top, chewy, dense cake, and a creamy, custard vanilla filling. If you have never tried Blitz Torte, let’s take care of that ASAP because you have no idea what you are missing out on.
Having kids means succumbing to a lot of things not being perfect. Your living quarters will always teeter on the brink of disaster, meals coexist with accommodations, bargaining, and errant flying food, and, hands down, every piece of children’s clothing will inevitably become stained or torn.
So why do I obstinately insist on the perfect family photo?
Take our recent Easter holiday, for example. Here’s how I hoped our Easter photo sesh would go down…
- Kids bounce out of bed, gingerly slide themselves into freshly pressed Easter clothes, and not utter a single peep of discomfort.
- Children report to their respective bed posts like a military roll call, stiffly waiting for further orders.
- Perfectly coiffed heads and pristine ensembles march down to the family photo arena. Bodies are positioned with eyes strictly affixed to the camera, no one is making a weird face, and all body parts are arranged securely.
- Perfect shot is nailed in first try because all participants actually listened and carried out photographer’s orders.
- Candid shots now commence. Kids are turned loose to picturesquely hunt for Easter eggs in a fashion that doesn’t yield grass stains on khaki knees or shiny shoes.
Begrudgingly my family isn’t run like a totalitarian state, so this scenario has never played out.
I, for one, will never abandon my quest for the family photo jackpot, though. We all know this raising kids craziness will eventually blow out to sea like a passing storm. Is it too much to ask to require a perfect relic, showing how well we weathered it all?
Plus, I don’t know about you, but being able to dress my kids like a charming army of dolls is the reason I signed up for this gig.
COME ON PEOPLE! This is all I’m entitled to after my relentless Easter legwork?! Don’t make me school you on who actually holds the key to those bountiful Easter baskets’ existance…
World’s Best Blitz Torte
World’s Best Blitz Torte was how I licked my battle wounds on Easter Sunday. Making and photographing this cake went exactly according to plan. A good friend of mine put Blitz Torte on my food map, and oh Lordy. So glad she did.
The ingredients are unassuming, but they aren’t the real stars of this cake. The combination of all the textures is what will blow you away. It takes you through a crackling sugar baked on thin almonds, airy meringue, chewy vanilla cakes, and a cool, creamy filling. Nothing about this cake disappoints, and I implore you to give it a try!
- 4 eggs, separated and room temperature
- ½ cup powdered sugar
- ½ cup sugar
- ½ cup shortening
- ¾ cup powdered sugar
- 3 tbsp. milk
- 1 cup all purpose flour or gluten free all purpose flour (I always use and highly recommend Cup 4 Cup gluten free flour)
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup sliced, unblanched almonds
- 2 tbsp. sugar
- ⅓ cup sugar
- 2 tbsp. cornstarch
- ⅛ tsp. salt
- 1½ cups milk (2% or whole)
- 2 egg yolks
- 2 tsp. vanilla
- Preheat oven to 325ºF. Spray two 8 inch cake pans with cooking spray. Line each with cut to size wax paper on bottom and spray paper. Set aside.
In a large bowl beat egg whites until foamy. Gradually beat in ½ cup powdered sugar and ½ cup sugar, a tablespoon at a time. Continue beating until meringue is stiff and glossy. Set aside.
In another bowl mix together on low speed shortening, ¾ cup powdered sugar, egg yolks, and milk. Blend until combined, scraping down bowl.
Add flour, baking powder, and salt. Beat for 1 minute on medium speed, scraping down bowl.
Spread in bottom of prepared cake pans. The batter will be extremely stiff and you might have to press it down evenly with your fingers or an offset spatula.
Spread half the meringue on top of cake batter in each pan. On top of the meringue, sprinkle each pan with half the almonds, then 1 tablespoon sugar on each.
Bake for 35-40 minutes until meringue is set. The meringue will look down before the bottom layer of cake is, so insert a toothpick in cake to make sure it's done. Cool cake layers completely in pans.
- Whisk sugar, cornstarch, and salt together in medium saucepan. In a large liquid measuring cup measure 1½ cups milk. Add egg yolks and whisk to combine. Pour milk / egg mixture into saucepan, stir, and cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in vanilla. Set aside to cool.
- Use a knife to go around edges of cake pan completely. Since the layers are assembled with meringue on top, you need to use a little finesse taking the cake layers out. Use a small spatula and your hand to gently lift cake out of pans. Once the cake is fully released I held the cake like a serving tray while I peeled off the wax paper. Place first layer on serving platter, top with cooled cream filling, and then release other cake layer to place on top. Refrigerate for 1 hour before serving. Use a serrated knife to cut slices.
Adapted from (a very old) Betty Crocker cookbook
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