Sunday, May 6, 2012

Mother's Day Special: Blitz Torte


Kate, from Sydney, wrote in to share a wonderful recipe that has been handed down from her grandmother, to mother and now she makes it herself! Thanks Kate for sharing a wonderful memory and a delicious recipe!

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Kate writes:
My grandma and my Mum both used to make this cake a lot and recently, I made it for Mum's birthday. It was always a special, birthday-only treat, as it's a little finnicky. When I first made it recently, I was so in awe of Mum spending hours making this for me as a 6 year old - I definitely didn't appreciate the effort at the time!

Warm meringue, cinnamon, almonds and filling cake - this 5 layer concoction is so definitely worth it. Enjoy xxx


Blitz Torte






















  • 4oz butter (120g)
  • 1/2 cup castor sugar
  • 4 eggs, separated
  • 1 cup plain flour
  • 1 tspn baking powder
  • 3 tspn milk
  • 1 tspn vanilla
  • 3/4 cup castor sugar
  • Blanched almonds
  • Cinnamon and extra castor sugar

Custard filling:
  • 1 cup milk
  • 1 egg
  • 1/3 cup castor sugar
  • 3 tbsp custard powder
  • Vanilla

Cream butter and sugar until light and fluffy. Add egg yolks one at a time. 
Add sifted flour, baking powder, milk and vanilla. Spread onto base of 9 inch square buttered and floured tins (try glad bake). Beat egg whites until stiff and gradually add castor sugar. 


Place meringue onto cake mixture and sprinkle with castor sugar, cinnamon and blanched almonds. 
Bake at 160-170 degrees Celsius for 25-30 min or until golden brown.
Turn out and leave to cool.


Custard filling: add the first 4 ingredients into saucepan and cook until thick. Remove from heat and add vanilla. Allow to cool. Beat butter in Kenwood (mixer) until creamy and gradually add custard mixture.


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Cocinar, comer y ser feliz!
Leticia

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