Blitz Torte

Blitz Torte

A layer cake/meringue combination baked together


9-inch two-layer cake



  • 1/2 cup C&H® Granulated Sugar
  • 1/2 cup shortening
  • 4 egg yolks
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup cake flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 4 egg whites
  • 1 pinch salt
  • 1 pinch cream of tartar
  • 3/4 cup C&H® Granulated Sugar
  • 1/2 cup almonds, sliced and toasted
  • 2 tablespoons C&H® Granulated Sugar
  • 1/2 teaspoon cinnamon
  • heavy whipping cream, sweetened, for garnish
  • fresh or frozen fruit, sliced (and thawed, if frozen)



Preheat oven to 350°F. Grease two 9-inch round cake pans.

In a medium bowl, cream sugar and shortening. Add egg yolks, one at a time, beating well after each addition. Stir in milk and vanilla.

In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture and beat until smooth.

Divide batter evenly between cake pans.


In a medium bowl, beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in 3/4 cup sugar, 1 tablespoon at a time, until stiff and glossy peaks form.

Divide meringue between pans, spreading over batter. Sprinkle with almonds, sugar and cinnamon. Bake 30 minutes. Cool a few minutes, then carefully remove cakes from pans and cool on rack.

To Serve:
Place one layer of cake on serving plate, meringue side up. Spread with whipped cream and fruit. Top with remaining layer, meringue side up. Garnish with more cream and fruit.