here and there

Monday, November 7, 2016

Blitz Torte

Years ago, I tasted a cake that meant "Cloud Cake" in German.  In serving this cake, the German lady stated she "never" shared her recipes!  This I can never understand as I love coming across a recipe that has been give to me.  I usually date and name the recipe with the person's name.  When I come across the recipe, this brings back memories of this person and when it was  given to me.  

Her Cloud Cake had layers of cake, meringue and a lemon filling.  The meringue was on top and the cake did look like a cloud cake.  In my search, I could not find this cloud cake, until recently when I came across a cake called "Blitz Torte" on a Instagram post.  Blitz Torte means Lightning Cake that not only looks beautiful with a meringue topping with toasted almonds but has different textures and flavors.  

I planned to do this for my husband and son's birthdays which are a day apart.  Since I was at a pastoral care conference all weekend, I didn't think I could make this cake with a meringue ahead of time. 

The cake was very quickly made and baked with a meringue layer on top in a springform pan.  The meringue had baking soda added to it which was different from other meringue recipes I have made.  The base was also more like a cookie base than cake. 

The recipe I followed was German Blitz Torte by Omar with modifications

Blitz Torte 
  • Preheat Oven to 325
  • Prepare 2- 8 inch springform pans with grease and flour.

  • 4 egg whites
  • 2/3 cup granulated sugar
  • 1/3 tsp baking soda
  • handful of sliced almonds
Whisk egg whites until soft peaks, add sugar and baking soda gradually.  I probably would use less sugar next time.  

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 6 tbsp milk
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp almond flavouring

Cream sugar and butter until light, add egg yolks, gradually mix in flour and baking powder, stir in the milk and flavouring. 

Spread half of the mixture into the pan. There wasn't very much batter, so it is a thin layer.  

Then spread half of the meringue on top, making sure the meringue covers the base and touches the edge of the pan all around. Sprinkle sliced almonds on top of the meringue

Bake at 325 for 35 to 40  minutes.  I reduced the heat to 275 as the top was browning too quickly.

I used a instant chocolate pudding for the filling and my granddaughter decorated it with Raspberries. 

The two birthday boys were very pleased with the cake