Blitz torte
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ½ | cup | Sugar |
| 4 | Eggs, separated | |
| 1 | teaspoon | Vanilla |
| 5 | tablespoons | Milk |
| ⅛ | teaspoon | Salt |
| 1 | cup | Cake flour |
| 1 | teaspoon | Baking powder |
| ¾ | cup | Sugar |
| Filling | ||
| 1 | pack | Custard |
| Raspberry jam | ||
| Or | ||
| Stiffly whipped cream | ||
Directions
Cream butter, add sugar gradually. Add egg yolks and milk gradually with flour (sifted with baking powder and salt). Add vanilla. Pour batter into two 9 inch well-greased baking tins. Beat egg whites lightly, add ¾ cup sugar. Spread on unbaked mixture and sprinkle with 1 T. sugar over top and ½ cup chopped nuts. Bake 30 min. 350 degree oven. Let cool 15 minutes then carefully put one layer with the meringue side down on a plate. Cover with filling and then place other layer with the meringue side up. Submitted By DOROTHY THOMPSON On 10-23-94