The World’s Best Blitz Torte is a dazzling, old-fashioned German dessert that truly lives up to its name. With delicate meringue-topped cake layers, a silky vanilla custard filling, and a topping of sliced almonds and sugar, this torte is rich, light, creamy, and crisp all at once. It’s a show-stopping treat perfect for special occasions, holidays, or when you want to serve a dessert that’s as impressive as it is nostalgic.
Why You’ll Love This Recipe
This Blitz Torte is a masterclass in texture and flavor. The combination of soft cake, crunchy meringue, and smooth custard creates a layered experience that’s unlike any other. Despite its sophisticated appearance, the components are surprisingly simple and can even be made ahead of time. Best of all, this recipe works beautifully with gluten-free flour, making it accessible for everyone to enjoy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Custard Filling:
- 2% or whole milk
- egg yolks
- granulated sugar
- cornstarch
- salt
- vanilla extract
Cake & Meringue Layers:
- shortening
- powdered sugar
- large eggs, separated (room temperature)
- milk
- all-purpose flour (or gluten-free Cup4Cup)
- baking powder
- salt
Meringue:
- powdered sugar
- granulated sugar
Toppings:
- sliced almonds
- granulated sugar
Directions
Make the Custard Filling:
- In a medium saucepan, whisk together the milk, egg yolks, granulated sugar, cornstarch, and salt until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and just begins to boil. Boil for 1 minute.
- Remove from heat and stir in the vanilla extract.
- Transfer to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
- Cool to room temperature, then refrigerate until fully set. (This can be made 1–2 days in advance.)
Prepare the Cake & Meringue Layers:
- Preheat the oven to 325ºF (165ºC). Grease two 8-inch round cake pans and line the bottoms with wax or parchment paper.
- In a large bowl, beat together the shortening, powdered sugar, egg yolks, and milk until smooth.
- Add the flour, baking powder, and salt. Beat for 1 minute until fully combined.
- Divide the thick batter evenly between the prepared pans. Use your hands or a spatula to press it into an even layer. Lightly spray hands with nonstick spray if needed.
- In a clean bowl, beat the egg whites until foamy. Gradually add the powdered and granulated sugar while continuing to beat until stiff, glossy peaks form.
- Gently spread the meringue over each cake layer, smoothing the tops.
- Sprinkle each with sliced almonds and 1 tablespoon granulated sugar.
- Bake for 35–40 minutes, or until the meringue is golden and crisp and the cake tests done with a toothpick.
- Allow the cakes to cool completely in the pans.
Assemble the Torte:
- Carefully run a knife around the edges of each cake pan to loosen the layers.
- Gently lift out the cake layers and peel off the parchment or wax paper.
- Place one cake layer, meringue side up, on a serving platter.
- Spread the chilled custard filling evenly over the first layer.
- Top with the second cake layer, meringue side up.
- Chill the assembled torte in the refrigerator for at least 1 hour before slicing.
Serve:
- Use a serrated knife to slice cleanly through the meringue.
- Store any leftovers in the refrigerator for up to 3 days.
Servings and timing
Prep Time: 45 minutes
Cook Time: 40 minutes
Cooling/Chilling Time: 2 hours
Total Time: 3 hours 25 minutes
Servings: 8–10 slices
Calories per Serving: Approx. 350–400 kcal (varies by ingredients used)
Variations
- Gluten-Free Option: Use a 1:1 gluten-free flour like Cup4Cup to make the cake layers suitable for gluten-free diets.
- Almond Cream Filling: Replace the vanilla with almond extract and add crushed almonds to the custard for a twist.
- Fruit Layer: Add a thin layer of sliced strawberries or raspberries on top of the custard before placing the second cake layer.
- Chocolate Version: Dust the top with cocoa powder or add shaved chocolate between the layers for a rich contrast.
- Coffee Kick: Add a tablespoon of espresso powder to the custard for a coffee-flavored filling.
storage/reheating
Store the assembled torte in the refrigerator, covered, for up to 3 days.
Do not freeze, as the meringue will lose its texture.
Serve chilled or allow to sit at room temperature for 10–15 minutes before slicing for cleaner cuts.
This dessert does not require reheating.
FAQs
What does “Blitz Torte” mean?
“Blitz” means lightning in German. The name suggests how quickly this cake can be made compared to more elaborate tortes.
Is the meringue supposed to be crispy?
Yes, the meringue bakes into a light, crisp top that contrasts beautifully with the soft custard and tender cake.
Can I make the custard ahead of time?
Yes, the custard can be made 1–2 days ahead and stored in the fridge. Just ensure it’s fully chilled before assembling.
Can I substitute butter for shortening?
Shortening gives the cake a more traditional texture, but you can use unsalted butter if preferred. The flavor will be slightly richer.
Can I use a different pan size?
You can use 9-inch pans, but the layers will be slightly thinner. Adjust the baking time and check for doneness earlier.
How do I keep the meringue from deflating?
Spread it gently and avoid overmixing the batter or overbaking. Also, beat egg whites to stiff peaks and use them immediately.
What’s the best way to slice the torte cleanly?
Use a serrated knife and gently saw through the layers without pressing down too hard to avoid cracking the meringue.
Does the torte get soggy?
No, the meringue holds up well for a couple of days. Just be sure to store it in the refrigerator.
Can I add fruit to the custard?
Yes, but make sure it’s not too wet. Pat sliced fruit dry before layering to prevent the custard from becoming runny.
Is it freezer-friendly?
Unfortunately, this torte does not freeze well due to the delicate meringue and custard filling.
Conclusion
World’s Best Blitz Torte is a timeless dessert that proves you don’t need fancy ingredients to create something extraordinary. With its contrast of textures—crisp meringue, fluffy cake, and silky custard—it’s no wonder this German torte has stood the test of time. Whether you’re baking for a holiday, a family gathering, or simply to enjoy a slice of tradition, this dessert delivers on both flavor and elegance.
PrintWorld’s Best Blitz Torte
A stunning old-fashioned German dessert featuring two layers of tender cake topped with crispy almond meringue and filled with silky vanilla custard. The perfect blend of creamy, crunchy, rich, and light in every bite.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- Custard Filling:
- 1 ½ cups 2% or whole milk
- 2 egg yolks
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- ⅛ tsp salt
- 2 tsp vanilla extract
- Cake & Meringue Layers:
- ½ cup shortening
- ¾ cup powdered sugar
- 4 large eggs, separated, room temperature
- 3 tbsp milk
- 1 cup all-purpose flour (or gluten-free Cup4Cup)
- 1 tsp baking powder
- ¼ tsp salt
- Meringue:
- ½ cup powdered sugar
- ½ cup granulated sugar
- Toppings:
- ½ cup sliced almonds
- 2 tbsp granulated sugar
Instructions
- Make the Custard: In a saucepan, whisk together milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened and bubbling. Boil for 1 minute. Remove from heat and stir in vanilla extract. Cover with plastic wrap touching the surface and let cool to room temperature. Refrigerate until fully set (can be made 1–2 days ahead).
- Prepare Cake & Meringue: Preheat oven to 325ºF (165ºC). Grease two 8-inch cake pans and line bottoms with parchment or wax paper.
- In a mixing bowl, beat together shortening, powdered sugar, egg yolks, and milk until smooth. Add flour, baking powder, and salt. Beat for 1 minute.
- Divide batter evenly between prepared pans. Press batter down evenly using spatula or sprayed fingers.
- In a clean bowl, beat egg whites until foamy. Gradually add granulated and powdered sugars. Beat to stiff, glossy peaks.
- Spread meringue evenly over batter in each pan. Sprinkle each with sliced almonds and 1 tbsp granulated sugar.
- Bake for 35–40 minutes, or until the meringue is crisp and cakes pass a toothpick test. Let cool completely in pans.
- Assemble the Torte: Carefully run a knife around edges of cakes and remove from pans. Peel off parchment.
- Place one layer, meringue side up, on a serving platter. Spread chilled custard evenly over top. Gently place the second cake layer on top, meringue side up.
- Chill for at least 1 hour before slicing. Use a serrated knife for clean cuts. Refrigerate leftovers.
Notes
- Meringue layers are delicate—handle gently during assembly.
- The custard filling can be prepared 1–2 days ahead for convenience.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This recipe works well with gluten-free flour blends like Cup4Cup.
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 32 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg