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Blitz Torte

  Layers of raspberry filling, meringue and crunchy pecans will make your taste buds go wild!  
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Description

 

Layers of raspberry filling, meringue and crunchy pecans will make your taste buds go wild!

 

Summary

Yield
12 Servings
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

Cake

1⁄2 cup
butter or margarine, softened
1 teaspoon
vanilla
1⁄2 cup
granulated sugar
1 cup
sifted cake flour
4  
egg yolks
1 1⁄2 teaspoon
baking powder
1⁄4 cup
milk
1⁄4 teaspoon
salt

Filling

1 cup
heavy cream
2 tablespoon
confectioners sugar

Meringue Topping

4  
egg whites
1 teaspoon
vanilla
1⁄8 teaspoon
salt
1⁄4 cup
finely chopped pecans
1 cup
granulated sugar

Instructions

To bake this blitz torte recipe, preheat your oven to 350° F. Grease and flour two 9-inch round cake pans and set aside. Beat butter and granulated sugar in medium-size bowl with electric mixer until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add milk and vanilla and beat until blended.Stir flour, baking powder, and salt until mixed. Add to butter mixture and beat 2 minutes on high speed. Spread batter evenly in prepared pans. Set aside. To make meringue topping, beat egg whites and salt in medium-size bowl with electric mixer until soft peaks form. Add granulated sugar, 2 tablespoons at a time, beating well after each addition. Add vanilla and beat until stiff and glossy. Spread meringue evenly over layers, making sure meringue touches edge of pans all the way around. Sprinkle pecans over 1 layer. Bake 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool completely in pans on wire racks. Remove layers from pans carefully, meringue side up. To make filling, whip cream in medium-size bowl with electric mixer until soft peak form. Add confectioners sugar and whip until firm. Fold into apricot filling. To assemble the blotz torte, place plain meringue layer, meringue side up, on serving plate. Spread with one-third of apricot cream filling. Place nut-covered meringue layer on top, nut side up. Spread remaining apricot cream around side of torte. Refrigerate until ready to serve.

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