You Will Need:
Method:
Vanilla Cake:
Adjust the oven rack to the middle position, and preheat the oven to 180 °C.
Butter and line 2 x 20 cm loose-bottom cake tins.
Separate 2 of the eggs. Keep the yolks for the cake, but reserve the whites in a smallish clean glass bowl for the meringues.
Beat the whole eggs with the yolks until well blended.
Slowly beat in the oil and melted butter until a thick emulsion is formed.
Beat in the warmed milk, and finally fold in the dry Vanilla Cake Mix by hand.
Turn the mixture into prepared cake tins. Do not bake yet.
Meringue:
Beat the egg whites until they hold stiff peaks, then beat in sugar spoonful by spoonful.
When the mixture is thick and shiny add the almond essence.
Whisk to combine.
Divide and spread the meringue mixture between the unbaked cakes, and sprinkle almond and sugar mixture over only one of the cakes.
Bake for 45 minutes.
Cool the cakes in the tins. When completely cooled, turn them out carefully using our technique of using a glass as shown in the video.
Spread the bottom layer (without almonds) with whipped cream, then top with the second layer (with almonds).
Serve with the remaining whipped cream on the side.
Blitz Torte
A glamorous teatime or after dinner treat. A harmonious blend of moist vanilla cake, crispy meringue, toasted almonds, and whipped cream.
- Serves: 8 - 10 portions
- Recipe Category: Baking, cakes
- Products in this recipe:
You Will Need:
Method:
Vanilla Cake:
Adjust the oven rack to the middle position, and preheat the oven to 180 °C.
Butter and line 2 x 20 cm loose-bottom cake tins.
Separate 2 of the eggs. Keep the yolks for the cake, but reserve the whites in a smallish clean glass bowl for the meringues.
Beat the whole eggs with the yolks until well blended.
Slowly beat in the oil and melted butter until a thick emulsion is formed.
Beat in the warmed milk, and finally fold in the dry Vanilla Cake Mix by hand.
Turn the mixture into prepared cake tins. Do not bake yet.
Meringue:
Beat the egg whites until they hold stiff peaks, then beat in sugar spoonful by spoonful.
When the mixture is thick and shiny add the almond essence.
Whisk to combine.
Divide and spread the meringue mixture between the unbaked cakes, and sprinkle almond and sugar mixture over only one of the cakes.
Bake for 45 minutes.
Cool the cakes in the tins. When completely cooled, turn them out carefully using our technique of using a glass as shown in the video.
Spread the bottom layer (without almonds) with whipped cream, then top with the second layer (with almonds).
Serve with the remaining whipped cream on the side.