Easy Blitz Torte Recipe-Lightening Fast Cake with Cream and Fruit
The Blitz Torte recipe came to me from my Tante Anne. To me it is summer in Germany. Sweet fruit and a whipped cream filling, sandwiched between two layers of meringue and almond topped Cake. It looks special… tastes wonderful and light.. and despite looking “fancy”, it’s actually not that difficult to make. It’s perfect for a Kaffeeklatsch. And it certainly lives up to its name… it’s LIGHTENING FAST to make!
I’ve given the recipe with the German Measurements with some German Ingredients, so I translated that for the American Kitchen. You will find both ways of measuring in the recipe. Don’t be intimidated. It may seem like a LOT, but all techniques are fairly straight forward… and I’ve included boatloads of photos. Just go step by step… you’ll be fine. Make it for yourself or for company. Either way, it’s a hit, and will leave a lasting memory.
Note- I made this particular cake with fresh raspberries and boysenberries, but you can mix things up, and use other berries or cherries. In Germany, I have eaten this cake with Gooseberries, but I have yet to find decent Gooseberries in here in California. I found some canned ones once, but they were…. old and yucky? It’s also a delicious cake with if you use a Cherry Filling. (Trader Joes sells Morello Cherries).
Note- To make the Whipped Cream hold its form, German bakers use a product called Sahnesteif or Whip It as a stabilizer. It’s not essential, but it does hold the cream together. According to Nadia at Spoonfuls of Germany, you have two good options to thicken the cream (if you don’t plan to finish the cake right away, and want it to hold up) 1. Add a small amount of dissolved jello powder to the whipped cream like she does for the Black Forest Cake in her cookbook, or 2. cook the fruit with 1 tablespoon of cornstarch, which she does, then fold the cooled mixture into the whipped cream, it works well.
Easy Blitz Torte Recipe
Step by Step Photos…..
Get the batter spread out in the 2 Spring Form Pans.
It’s a bit tricky, because it sticks. I found it easier to butter up my hand
and use my palm to get the dough spread.
Put the Whipped Meringue on Top of the Cake Batter.
Sprinkle Nuts over Meringue
You can leave off the Almonds if you don’t care for them
You want to sprinkle Almonds on both layers.
Put Fruit on the bottom Layer
I usually chose the prettier Meringue base to go on top. One is always prettier…
Cover Fruit with Whipped Cream
Spread the Whipped Cream over the Berries… go to the edge.
Then Lay the top on top of Whipped Cream
Slice down through the carefully for a pretty slice