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World’s Best Blitz Torte

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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.

Ingredients

Scale
  • 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

  1. 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).
  2. Prepare Cake & Meringue: Preheat oven to 325ºF (165ºC). Grease two 8-inch cake pans and line bottoms with parchment or wax paper.
  3. 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.
  4. Divide batter evenly between prepared pans. Press batter down evenly using spatula or sprayed fingers.
  5. In a clean bowl, beat egg whites until foamy. Gradually add granulated and powdered sugars. Beat to stiff, glossy peaks.
  6. Spread meringue evenly over batter in each pan. Sprinkle each with sliced almonds and 1 tbsp granulated sugar.
  7. Bake for 35–40 minutes, or until the meringue is crisp and cakes pass a toothpick test. Let cool completely in pans.
  8. Assemble the Torte: Carefully run a knife around edges of cakes and remove from pans. Peel off parchment.
  9. 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.
  10. 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

Find it online: https://yumfoodusa.com/worlds-best-blitz-torte/