Blitz Torte

Blitz Torte is an easy torte recipe with layers of crackling meringue, chewy cake, sugared almonds, and a vanilla custard filling.
Course cake, Dessert, gluten free cake
Cuisine American
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 463kcal
Author Melissa Erdelac


Cream Filling:

  • 1 1/2 cups 2% or whole milk
  • 2 egg yolks
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 teaspoon vanilla


  • 1/2 cup shortening
  • 3/4 cup powdered sugar
  • 4 eggs, separated and room temperature
  • 3 tablespoons milk
  • 1 cup all purpose flour or gluten free all purpose flour (I recommend Cup 4 Cup gluten free flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/2 cup sugar
  • 1/2 cup sliced almonds
  • 2 tablespoons sugar


Custard Filling

  • Whisk milk, 2 egg yolks, sugar, cornstarch, and salt together in medium saucepan. Cook and stir 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 while making cake.

Cake and Meringue

  • Preheat oven to 325┬║F. 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 bowl mix together shortening, 3/4 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. I sprayed my fingers with cooking spray to press down the dough. Set aside.
  • In another clean, dry bowl beat egg whites until foamy. Gradually beat in 1/2 cup powdered sugar and 1/2 cup sugar, a tablespoon at a time. Continue beating until meringue is stiff and glossy. 
  • 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. Repeat with other cake pan.
  • Bake for 35-40 minutes until meringue is set. The meringue will look done 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.


  • 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 and refrigerate leftovers.

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    The custard can be made up to 2 days ahead and stored in the fridge in an airtight container.
    Adapted from (a very old) Betty Crocker cookbook.


    Calories: 463kcal | Carbohydrates: 61g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 135mg | Sodium: 169mg | Potassium: 224mg | Fiber: 1g | Sugar: 45g | Vitamin A: 230IU | Calcium: 120mg | Iron: 1.5mg