Blitz torte-Germany #27

Blitz torte- Germany #27

This is a fancy, and easy to make, 3 layer cake, topped with meringue, cinnamon, nuts and a pastry cream filling, filled with blueberries or strawberries.
Pastry cream:
2-1/2 c. whole milk
1/2 c. sugar
1/4 tsp. salt
1/3 c. cornstarch
3 large egg yolks
1 whole egg
2 tsp. vanilla extract
1/2 c. heavy cream, whipped
1-1/2 c. berries (strawberries, raspberries, blueberries)

Filling:

1. In a medium saucepan, stir together 2 c. of the milk, sugar and salt.
2. Bring to a simmer over medium heat, stirring to dissolve the sugar.
3. Whisk the cornstarch, egg yolks and cornstarch and whole egg with the remaining 1/2 c, milk.
4. Whisk some of the hot milk mixture into the egg yolks/cornstarch to temper the yolks. This keeps them from turning to scrambled eggs when you add them to simmering milk.
5. Pour the egg/milk mixture back into the remaining simmering milk, pouring it through a strainer to capture any bits of egg.
6. Bring to a boil over medium heat stirring constantly with whisk. Cook for 2 minutes, stirring constantly; the mixture will thicken.
7. Remove heat and stir in the vanilla.
8. Transfer the filling to a heatproof storage container, top it with a piece of buttered plastic wrap. Make sure it touches the top of the filling so it doesn't develop a skin.
9. Refrigerate until cool.

Cake:

8T. butter

1/2 c. sugar

1/4 tsp. salt

4 large egg yolks ( save egg whites for meringue topping)

1 tsp. vanilla extract

3 T. milk

1 tsp. baking powder

1 c. all purpose flour

1. Preheat oven 350F.
2. Lightly grease 2-8" round cake pans. Line bottoms with parchment paper and butter.
3. In a mixer bowl, beat together butter, sugar, salt and egg yolks until well combined, scrapping the bowl.
4. Beat in vanilla, milk, baking powder and flour. The batter will be sticky.
5. Spread the batter into the prepared pans. It will barely cover the bottom of the pans.

Meringue Topping:

4 large egg whites

3/4 c. sugar

1/2 c. sliced or slivered almonds

1/2 tsp. ground cinnamon

1 T. sugar

1. Using a mixer,with a whisk attachment, beat the egg whites until foamy.
2. Gradually add the 3/4 c. sugar. Continue to beat until the meringue is smooth, glossy and somewhat stiff, but not stiff enough to form rigid stand-up points.
3. Spread the meringue on the cake batter.
4. Sprinkle the almonds over the meringue.
5.  Mix the cinnamon with the sugar, and dust on top on meringue.

• Bake the cake for 30 mins.. The cakes will puff up but they will settle as they cool.
• Cool the cakes in the pan for 15 mins.
• Carefully, and thoroughly, loosen the edge of the cakes from the pans, Gently, turn out onto a rack to cool completely. Best way--flip onto a plate and flip back onto a rack.
• Beat 1/2 c. heavy cream until stiff. Add to filling.
• Put filling on one layer, meringue -side up.
• Put blueberries on top of filling.
• Place second layer, meringue- side up, on top.
• Refrigerate until ready to serve.

Results:This was a rather easy cake to make. It takes a bit of time, but it's worth it. The filling spilled out some. It was difficult to serve neatly. No one seemed to care.

Bottom Line: Delicious. Love the crunchy nuts on top and the hint of cinnamon. This is a keeper!

Please share this blog with family, bakers, lovers of sweets, or people who just like to think about decadent desserts.