The Blitz Torte
The Blitz Torte
Ingrediënten
Makes: 8 To 12 Servings
Custard Filling
- 1 Cup Whole Milk
- ½ Cup Granulated Sugar
- 1 Tablespoon Cornstarch
- 2 Large Egg Yolks Lightly Beaten
- ½ Teaspoon Vanilla Extract
Cake
- Butter And Flour For Prepping The Pans
- ½ Cup 1 Stick Lightly Salted Butter, At Room Temperature
- ½ Cup Granulated Sugar
- 4 Large Egg Yolks Lightly Beaten, At Room Temperature
- 1 Teaspoon Vanilla Extract
- 3 Tablespoons Whole Milk
- 1 Cup Cake Flour
- 1 Teaspoon Baking Powder
Topping
- 6 Large Egg Whites At Room Temperature
- 1 Cup Plus 1 Tablespoon Granulated Sugar Divided Use
- ½ Cup Sliced Almonds
- ½ Teaspoon Ground Cinnamon
Instructies
- For The Filling, Place The Milk In A Medium-Size Saucepan Over Medium-High Heat, Stirring, Until Steamy And Bubbles Form At The Edges, About 1 Minute.
- Do Not Boil.
- Remove The Pan From The Heat.
- In A Small Bowl, Stir Together The Sugar And Cornstarch.
- Slowly Whisk The Hot Milk Into The Sugar Mixture Until Smooth.
- Place The Egg Yolks In The Top Pan Insert Of A Double Boiler.
- Gradually Whisk In The Hot Milk Mixture.
- Place This Pan Over An Inch Of Simmering Water In The Bottom Of The Double Boiler.
- Cook, Stirring, Over Medium-Low Heat Until The Mixture Thickens, 10 To 12 Minutes.
- Remove The Pan From The Heat, And Remove The Top Insert From The Double Boiler.
- Whisk Until It Cools Down A Bit, About 2 Minutes.
- Whisk In The Vanilla, And Set The Custard Aside To Cool While You Bake The Cake.
- For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
- Lightly Grease And Flour Two 8″ Round Cake Pans With Removable Sides Or Bottoms.
- Shake Out The Excess Flour, And Set The Pans Aside.
- Place The Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-High Speed Until Creamy, About 1 Minute.
- Beat In The Sugar Until The Mixture Is Creamy And Light, About 2 Minutes.
- Add The Egg Yolks, One At A Time, And The Vanilla And Milk, And Beat Until Smooth, 30 Seconds More.
- In A Separate Bowl, Sift Together The Flour And Baking Powder.
- Add Gradually To The Batter, Beating On Low In 3 Additions, Until Smooth And Just Combined.
- Divide The Batter Between The 2 Prepared Pans And Set Aside.
- For The Meringue Topping, Place The Egg Whites In A Large Mixing Bowl, And Beat With An Electric Mixer On High Speed Until Soft Peaks Form, 2 Minutes.
- Add 1 Cup Of The Sugar To The Whites Gradually, Beating On High Until Stiff Peaks Form, 1 Minute More.
- Gently And Carefully Spread The Meringue Onto The Top Of The Cake Batter.
- Sprinkle The Top Of The Meringue With Almonds, The Remaining 1 Tablespoon Sugar, And Cinnamon.
- Place The Pans In The Oven, And Bake Until The Meringue Has Lightly Browned And A Toothpick Inserted In The Center Comes Out Clean, 28 To 32 Minutes.
- Remove The Pans From The Oven, And Place On Wire Racks To Cool Completely, About 30 Minutes.
- When The Cakes Have Cooled, Run A Knife Around The Edges Of The Pans To Loosen The Cakes, Removing The Sides Or The Bottom.
- Run A Thin Knife Underneath The Layers To Remove Them From The Bottom Of The Pan.
- Place 1 Layer On A Serving Plate And Spread The Custard Filling Over It.
- Top With The Second Layer.
- Slice And Serve.
Notes / Tips / Wine Advice:
Cake Note:
If You Are Not Using The Custard Right Away, Transfer It To A Heatproof Bowl, Cover With Plastic Wrap, And Refrigerate Up To 1 Day In Advance.
