Blitz Torte

Blitz Torte

This sophisticated layer cake is topped with a light and fluffy cinnamon-spiced meringue and sprinkled with blanched almonds.


One 9-inch Cake


For the Cake

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
  • 1 cup all-purpose flour, plus more for pans
  • 1/2 cup Domino® Granulated Sugar
  • 1/2 teaspoon coarse salt
  • 4 large egg yolks (reserve the whites for the topping)
  • 1/4 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder

For the Meringue Topping

  • 4 large egg whites
  • 1 cup Domino® Granulated Sugar
  • 1/2 cup sliced blanched almonds
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon Domino® Granulated Sugar

For the Pastry Cream Filling

  • 1/2 cup Domino® Granulated Sugar
  • 1/4 cup cornstarch
  • pinch coarse salt
  • 2 cups whole milk
  • 2 tablespoons orange juice
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons grated orange zest

Blitz Torte Video


Make the Cake

Preheat the oven to 350 degrees. Lightly butter two 9-by-2 inch round pans. Dust with flour, tapping out excess. Set aside.

Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in buttermilk, vanilla, flour, and baking powder, until well blended.

Divide batter between prepared pans (the batter will barely cover the bottom of the pans).

Make the Meringue Topping

In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add sugar, and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.

Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula and gently remove cakes from pans, and return to the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.

For the Filling

Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.

Strain pastry cream through a fine-mesh sieve into a bowl. Stir in zest, and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.

Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately, or refrigerate until serving, up to 3 hours.