World's Best Blitz Torte with Custard Filling

This old fashioned blitz torte recipe is an explosion of textures and tastes with a crunchy, crackling meringue top, chewy, light cake, and a creamy, vanilla custard filling layered in between. Anyone who has tried this cake has exclaimed, "This is the World's Best Cake!" This German torte really lives up to its name! Try an see for yourself.

Prep Time 45

Cook Time 40

cooling 2

Total Time 3 25

Servings

Author Melissa Erdelac

Ingredients

Cream Filling:

1 ½ cups (370.88 g) 2% or whole milk
2 (2) egg yolks
⅓ cup (66.67 g) granulated sugar
2 tablespoons (2 tbsp.) cornstarch
⅛ teaspoon (0.13 tsp.) salt
2 teaspoon (2 tsp.) vanilla

Cake:

½ cup (102.5 g) shortening
¾ cup (90 g) powdered sugar
4 (4) large eggs separated and room temperature
3 tablespoons (3 tbsp.) milk
1 cup (136 g) all purpose flour or gluten free all purpose flour (I recommend Cup4Cup gluten free flour)
1 teaspoon (1 tsp.) baking powder
¼ teaspoon (0.25 tsp.) salt
½ cup (60 g) powdered sugar
½ cup (100 g) sugar
½ cup (71.5 g) sliced almonds
2 tablespoons (2 tbsp.) granulated sugar

Instructions

Custard Filling

Whisk the 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.
1 ½ cups 2% or whole milk, 2 egg yolks, ⅓ cup granulated sugar, 2 tablespoons cornstarch, ⅛ teaspoon salt
Remove from heat and stir in vanilla. Place a piece of plastic wrap pressed directly on the custard so a film doesn't form on top. Set aside to cool to room temperature then transfer to the refrigerator to chill. The custard can be made 1-2 days before and stored in an airtight container.
2 teaspoon vanilla

Cake and Meringue

Preheat oven to 325ºF. Spray two 8-inch cake pans with cooking spray. Line each with cut to size wax or parchment paper on bottom and spray paper. Set aside.
In a bowl beat together the shortening, ¾ cup powdered sugar, egg yolks, and milk. Blend until combined, scraping down the bowl. Add the flour, baking powder, and salt. Beat for 1 minute on medium speed, scraping down bowl.
½ cup shortening, ¾ cup powdered sugar, 4 large eggs, 3 tablespoons milk, 1 cup all purpose flour or gluten free all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
Divide and spread in bottom of the prepared cake pans. The batter will be extremely thick 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 ½ cup powdered sugar and ½ cup sugar, a couple tablespoons at a time. Continue beating until meringue is stiff and glossy.
½ cup powdered sugar, ½ cup sugar
Spread half the meringue on top of cake batter in each pan. On top of the meringue, sprinkle each pan with half the almonds and 1 tablespoon sugar on each.
½ cup sliced almonds, 2 tablespoons granulated sugar
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 into cake to make sure it's done. Cool cake layers completely in pans.

Assembly

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 custard filling, and then release other cake layer to place on top, meringue side up. Refrigerate for 1 hour before serving. Use a serrated knife to cut slices and refrigerate leftovers.

Notes

Adapted from (a very old) Betty Crocker cookbook.

Nutrition