Blitz Torte

 My mother-in-law, Arlene, introduced me to this cake many years ago and of course when I make it I think of her!  She was a fountain of knowledge in the baking department (among other things) and she shared many of her recipes with me!

 Soon after Ben and I were married I learned that his mother always made Blitz Torte for birthday celebrations.  

She always sterilized a dime and stirred it into the batter and the person finding the coin was to experience good luck for the coming year.

 If you decide to make this be sure to read the entire recipe and set aside plenty of time.  Don't be discouraged by that statement, but realize that there are a few steps.

 Blitz Torte:

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1  1/4 cups sugar, divided

4 eggs, at room temperature, separated

1/4 cup whole milk

1 teaspoon vanilla

1/4 teaspoon cream of tartar

1/3 cup blanched almonds

Combine flour, baking powder and salt.  In a large bowl cream the butter and 1/2 cup sugar until light and fluffy.  Beat in the egg yolks one at a time, beating well after each addition.  Add dry ingredients a third at a time, alternately with the milk and vanilla, beginning and ending with dry ingredients.  Spread evenly in 2 well greased 9" round cake pans (I place wax paper in the bottoms and grease again).  Set aside.  In small bowl beat egg whites until foamy; add cream of tartar and beat until soft peaks form.  Beat in gradually the 1/2 cup plus 2 tablespoons sugar beating  until stiff peaks form.  Lightly spread over cake batter and sprinkle with almonds and remaining 2 tablespoons sugar.  Bake in a preheated 350 degree oven for about 30 minutes or until meringue is golden.  Cool in pans on wire rack for ten minutes, turn out onto racks, meringue sides up and cool thoroughly.  To assemble, place one layer on cake plate and spread with Filling (recipe follow).  Top with  the second layer of cake.  Garnish with whipped cream, fresh mint, maraschino cherries, and candied almonds , if desired.

Filling:

In a small saucepan combine 1/4 cup sugar and 2 teaspoons cornstarch.  Stir thoroughly and then blend in 4 egg yolks and 1 cup sour cream.  Stir over low heat until thick and bubbly.  Remove from heat and stir in 1 teaspoon vanilla and 1/4 to 1/2 teaspoon almond extract (depending if you like almond or not)

Cool to room temperature and chill thoroughly (place plastic wrap directly on the filling)

Candied Almonds:

1 egg white, at room temperature
1/4 cup sugar
1 cup sliced almonds
2 tablespoons butter, melted

Beat egg white at high speed of an electric mixer until foamy.  Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.  Fold in almonds.  Pour butter into a 9" square baking pan.  Spread coated almonds in pan over butter.  Bake at 325 degrees for 20 - 25 minutes or until almonds are dry, stirring every 5 minutes.  Set aside to let almonds cool completely.

I hope you enjoy this special cake~

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