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Blitz Torte

torte

Butter; for cake pans, plus
1/2 cup butter, softened
Flour; for cake pans, plus
1 cup flour
1 teaspoon baking powder
1/2 cup granulated sugar
5 eggs; separated
1 teaspoon vanilla extract
3 tablespoons milk
1 cup confectioners' sugar
1 cup slivered blanched almonds
Vanilla Custard

Preheat oven to 350 degrees. Butter and flour two 9-inch-round cake pans. Combine the 1 cup flour and baking powder in a sifter and sift into a small bowl. In a large bowl cream together the 1/2 cup butter and granulated sugar until smooth and fluffy. Add egg yolks, vanilla, and milk; stir well. Gradually stir in flour mixture until well blended. Divide batter between prepared pans; set aside. In a large bowl beat egg whites until soft peaks form. Gradually add confectioners' sugar, beating constantly until stiff peaks form. Spread egg-white mixture evenly over batter in pans. Sprinkle almonds over top. Bake 10 minutes, then reduce oven temperature to 300 degrees and bake until set (about 20 minutes). Transfer pans to wire racks to cool completely. Prepare custard. Turn torte layers out of pans. Spread custard over 1 layer and top with second layer. NOTES : Yield: 8 servings (serving size: one 9 inch torte ). 0 0 0 0 0 0 0 0 0 1191 2035 0

Contributor: © 1995 Cole Group, Inc.

Yield: 8 servings

Preparation Time: 0:00

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