Carrie's Recipe

BLITZ TORTE CAKE

Category: cakes

3/4 cup butter
3/4 cup sugar
4 egg yolks slightly beaten (reserve whites for meringue)
1 1/2 cup flour
3 teaspoons baking powder
1/2 cup milk
3/4 teaspoons vanilla

Cream butter and sugar. Add egg yolks and beat. Sift flour and baking powder together and add alternately with milk and vanilla. Spread batter in two prepared 9 inch pans, leaving 1/2 inch margin around edge. Spread meringue (meringue recipe follows) over uncooked batter, leaving 1 inch around edge. Sprinkle nuts over uncooked meringue. Bake at 350 degrees for 25 to 30 minutes.

MERINGUE
6 egg whites (reserve 2 yolks for filling)
3/4 cup sugar
1/2 cup pecans, chopped

Beat egg whites stiff. Fold in sugar gradually, beating after each addition.

FILLING
1/2 cup sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks, slightly beaten
2 cups milk
1 teaspoon vanilla

Prepare filling by blending sugar, cornstarch, vanilla, and salt together. Add egg yolks and milk. Cook until thick, stirring constantly. Let cake and filling cool. Place one layer of cake on plate, meringue side down. Spread filling over this layer. Place another layer on top, meringue side up. (Meringue will be on both top and bottom of cake.)