I have been wanting to make this double decker beauty ever since it appeared on the cover for an issue of Cook’s Country magazine. And let me tell you I am in heaven with this dessert! Blitz Torte is new to me, but comes from fancy beginnings in Germany where fabulous dessert concoctions are the norm. This blitz torte combines yellow cake with meringue that is brilliantly baked together. The only thing better than taking a bite into this crunchy and tender meringue-cake with sliced almonds is the custard in the middle that is whipped cream, lemon curd and citrus-raspberries.
This blitz torte may seem daunting, but you can make the lemon curd several days ahead of time (or use store bought, if you must… and if you can find it!), and the meringue-cake layers can be baked and stored at room temperature up to 24 hours in advance. The custard center is just stiff enough to help the cake not cave in the center when cutting.
- 1 teaspoon unflavored gelatin
- 2 Tablespoons water
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
- 1 cup fresh raspberries
- 2 Tablespoons orange juice or Grand Marnier orange liqueur
- 1 Tablespoon sugar
- 1/2 cup whole milk
- 4 large egg yolks, save whites for meringue
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups 5 ounces cake flour
- 1 cup 7 ounces sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 Tablespoons unsalted butter, cut into 12 pieces and softened
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup 6 ounces sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sliced almonds
- For the filling: Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds. In a stand mixer fitted with a whisk, combine whip cream with vanilla on low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.
- Whisk lemon curd in large metal bowl to loosen. Gently fold whipped cream mixture into lemon curd. Refrigerate whipped cream filling while preparing rest of the torte. (Filling may look slightly curdled before assembling cake.)
- For the cake: Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Grease 2 light-colored 9-inch round cake pans*, line with parchment paper, grease parchment, and flour pans.
- Beat milk, yolks, and vanilla together with fork in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds (mixture may look curdled). Give batter a final stir by hand. Divide batter evenly between prepared pans and spread into even layer using small offset spatula.
- For the meringue: Using a clean, dry mixer bowl and whisk, whip egg whites and cream of tarter on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, 1 to 3 minutes. Gradually add sugar and whip until glossy, stiff peaks form, 3 to 5 minutes. Add vanilla and whip until incorporated.
- Divide meringue evenly between cake pans and spread evenly over cake batter to about 1/2 inch of edge of pan. Use back of spoon to create peaks in meringue. Sprinkle meringue with almonds. Bake cakes until meringue is golden and has pulled away from sides of pan, 50 to 55 minutes, switching and rotating pans halfway through baking. Let cakes cool completely in pans on wire rack. (Cakes can be baked up to 24 hours in advance and stored, uncovered, in pans at room temperature.)
- To finish the filling, 10 minutes before assembling cake, combine raspberries, liqueur or orange juice, and sugar in bowl and let sit, stirring occasionally. (The sugar/juice might cake up on the raspberries a little bit.)
- Gently take a dull knife and slide it around the cake to help separate from the pan. Gently remove cakes, discarding parchment. Place 1 cake layer on platter, meringue side up. Spread half of whipped cream filling evenly over top of meringue. Using slotted spoon, spoon raspberries evenly over filling, leaving juice, if any, in bowl. Gently spread remaining whipped cream filling over raspberries, covering raspberries completely. Top with second cake layer, meringue side up. Serve cake within 4 hours of assembly.
- * If using dark-colored non-stick cake pans, reduce oven temperature to 300F degrees and bake for 40-45 minutes.
Recipe slightly adapted from Cook’s Country Magazine.