Blitz Torte recipe is an explosion of textures and tastes with a crunchy, crackling meringue top, chewy, light cake, and a creamy, vanilla custard filling layered in between.
What is a Blitz Torte?
Even though the name sounds German, Blitz Torte is actually an American cake. It’s an unconventional layer cake with a dense cake topped with airy meringue, baked together in the same pan. The cake layers have vanilla pudding-like custard spread in between.
The simple ingredients aren’t the real stars of this recipe. It’s the combination of textures that blows you away.
A bite takes you through crackling sugar baked on thin almonds, airy meringue, chewy vanilla cakes, and a cool, creamy filling. Absolutely nothing about this cake disappoints!
Difference between a cake and a torte recipe
Cakes and tortes are often confused because of their similarities. They are round, can be multi or single-layered, filled with jams, custard, or cream, and beautifully decorated.
The line between a torte and cake recipe is a little murky. However, there are some general unifying qualities of a torte.
Tortes are smaller than cakes, usually no more than 2 layers. They also have a tendency to have a dense crumb structure because they use little or no flour. Some tortes replace flour altogether by using ground nuts.
Traditionally cakes are more American, while tortes, such as Linzer Torte, Sachertorte, and Bienenstich torte, hail from Europe.
Difference between torte recipe and tart
The line between a torte and tart is much more clear cut. A torte looks and tastes like a cake. A tart has greater similarities with a pie.
Tarts have a shallow pastry crust with sweet or savory fillings. Fillings consist of unbaked custards, fruit, or savory ingredients.
Different types of torte recipes
- Sachertorte – A dense chocolate cake with a layer of apricot jam, all covered in chocolate glaze.
- Schichttorte – 20 layer German torte layered with apricot jam and covered in chocolate and vanilla glazes.
- Linzer Torte – Even though it’s more like a tart, it’s considered the oldest cake in the world. A pastry crust made of ground nuts, filled with jam, and topped with lattice pastry topping.
How to Make Blitz Torte Filling
Blitz Torte filling is made on the stove top, similar to homemade vanilla pudding or custard.
Heat whole milk, egg yolks, sugar, and cornstarch together until thick and creamy. Remove from the heat, flavor with vanilla, and cool completely before spreading between the cake layers.
Blitz Torte Recipe Additions / Substitution
- Add fresh fruit – Make it a Berry Blitz Torte by adding a layer of fresh berries, such as raspberries, blackberries, or strawberries on top of the cream filling.
- Substitute chopped walnuts for sliced almonds.
- For a lighter filling, substitute a whipped cream filling. Beat together 2 cups of heavy cream with 1/4 cup powdered sugar until light, fluffy, and stiff peaks form.
How To Make Easy Blitz Torte Recipe
- Beat together cake ingredients and spread in 8″ cake pans.
- Pat down cake batter with fingers to an even layer. Set aside.
- Beat egg whites until foamy.
- Gradually add sugar and beat until stiff peaks form.
- Spread meringue on top of cake layer.
- Top meringue with sliced almonds and sprinkle with sugar. Bake cake for 35-40 minutes.
- Place first layer of cake, meringue side up, on serving platter. Spread on cooled custard and top with second cake layer.
More Favorite Cake Recipes
- Baked Alaska: A luscious, unique ice cream cake with two moist chocolate cake layers, an ice cream center, and covered with light, toasted meringue.
- Ding Dong Cake: Two layers of moist chocolate cake are sandwiched between light, fluffy ding dong filling and drizzled all over with an amazing salted chocolate ganache.
- Fluffy Banana Cake with Banana Cream Filling: A light, fluffy, chocolate frosting covering a airy banana cake and fresh banana cream filling.
- Lemon Coconut Cake: Moist coconut cake layers are filled with fresh lemon curd filling and covered in a fluffy lemon cream cheese frosting.
SAVE THIS BLITZ TORTE RECIPE TO YOUR PINTEREST BOARD!
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Blitz Torte
Ingredients
Cream Filling:
- 1 1/2 cups 2% or whole milk
- 2 egg yolks
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 teaspoon vanilla
Cake:
- 1/2 cup shortening
- 3/4 cup powdered sugar
- 4 eggs, separated and room temperature
- 3 tablespoons milk
- 1 cup all purpose flour or gluten free all purpose flour (I recommend Cup 4 Cup gluten free flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1/2 cup sugar
- 1/2 cup sliced almonds
- 2 tablespoons sugar
Instructions
Custard Filling
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Whisk milk, 2 egg yolks, sugar, cornstarch, and salt together in medium saucepan. Cook and stir over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in vanilla. Set aside to cool while making cake.
Cake and Meringue
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Preheat oven to 325ºF. Spray two 8 inch cake pans with cooking spray. Line each with cut to size wax paper on bottom and spray paper. Set aside.
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In a bowl mix together shortening, 3/4 cup powdered sugar, egg yolks, and milk. Blend until combined, scraping down bowl. Add flour, baking powder, and salt. Beat for 1 minute on medium speed, scraping down bowl.
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Spread in bottom of prepared cake pans. The batter will be extremely stiff and you might have to press it down evenly with your fingers or an offset spatula. I sprayed my fingers with cooking spray to press down the dough. Set aside.
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In another clean, dry bowl beat egg whites until foamy. Gradually beat in 1/2 cup powdered sugar and 1/2 cup sugar, a tablespoon at a time. Continue beating until meringue is stiff and glossy.
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Spread half the meringue on top of cake batter in each pan. On top of the meringue, sprinkle each pan with half the almonds, then 1 tablespoon sugar on each. Repeat with other cake pan.
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Bake for 35-40 minutes until meringue is set. The meringue will look done before the bottom layer of cake is, so insert a toothpick in cake to make sure it’s done. Cool cake layers completely in pans.
Assembly:
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Use a knife to go around edges of cake pan completely. Since the layers are assembled with meringue on top, you need to use a little finesse taking the cake layers out. Use a small spatula and your hand to gently lift cake out of pans. Once the cake is fully released I held the cake like a serving tray while I peeled off the wax paper. Place first layer on serving platter, top with cooled cream filling, and then release other cake layer to place on top. Refrigerate for 1 hour before serving. Use a serrated knife to cut slices and refrigerate leftovers.
*Did you make this recipe? Don't forget to click star rating on recipe card and leave a comment below!*
Recipe Notes
Nutrition
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Deborah Lynn Pivar says
Hello Melissa- I am so excited to see this recipe. My mom has been making this cake for 89 years and me, 65 years. Because we love it so much, I use 9″ pans and double the cake ingredients (bake 28 minutes). Yes, I use unsalted butter and it turns out great. When assembling the cake, I put the meringue on the bottom. This allows for the custard to soak into both cake layers. (best to make a day ahead). Thank you for sharing this, it really is the best cake.
Melissa Erdelac says
Thank you for the tips, Deborah. I will try this next time because I’m not lying when I say this is the best cake and I make it all the time!
Best,
Melissa
Geraldine Dwyer says
I just saw a You Tube video of a similar cake, but the baker has made it in a square! I commented that I had just made one and everyone love it. As many other posters said – it is an old recipe. I suppose we would now call it “vintage”!! Here is her reply: In Norway, the cake is known as “the world’s best” cake and it is a favorite at all festive occasions. According to one website,
The story of the cake began at the old Café Alliance in Harstad, run by two sisters. In the mid-1930s, one sister, Hulda Markussen, bought a recipe for king cake from a Danish pastry chef. It eventually became widespread throughout Norway.
Geraldine
Melissa Erdelac says
Thank you for sharing, Geraldine. This cake is so hard to describe. You just have to experience it! The variance of textures, in my opinion, makes it the world’s best cake!
Best,
Melissa
Craig E. Koch says
I haven’t made this yet but I have not been able to find my mother’s recipe. It was my father’s favorite and she made it for his birthday every year. This recipe is more like my mother’s than other recipes that I have found, which call for a whipped cream layer between the almond merengue cakes and incorporating frozen fruit into the cream layer.
Melissa Erdelac says
I sincerely hope it’s just as great as your mom’s. Let me know what you think! I honestly think this is my favorite cake in the world. I have never had anything like it.
Best,
Melissa
Kathy says
I’m 70 years old and remember my Grandma making this for special occasions. Thank you for posting this
Melissa says
You are so welcome. Enjoy, Kathy!
Best,
Melissa
Mary Friedlieb says
I compared your recipe to the one for Blitz Torte in the “Red” Betty Crocker’s Cookbook that anyone 40 or older in America would recognize – VERY common in kitchens of our mothers/grandmothers in the 60’s and early 70’s. I suspect it was likely also in earlier editions of this cookbook. Ingredient to ingredient, measurement to measure and instruction to instructions, it’s identical. I friend of mine mentioned this was a cake her mother had made when she was a kid and wants me to make it for the holidays and I’m looking forward to giving it a try. I think I’m going to try parchment paper instead of wax paper and place a cross of 2 strips of parchment under the circle on the bottom of the pan to see if that help with getting the layers out of the pan. Wish me luck!
Melissa says
Hi Mary,
Yes, that’s right! A friend of mine made this cake and copied a very old recipe from her mother’s Betty Crocker cookbook. It’s a little tricky to finagle the cakes out of the pans and have success with the cake if you aren’t really familiar with baking so I added more step-by-step pictures. It’s a beautiful cake and tastes amazing! Enjoy!
Best,
Melissa
Anonymous says
Can you make the cake a dat ahead or do you ha e to serve same day as you make it? Wondering about the meringue.
Melissa says
Hello,
This cake would be fine made the day ahead. Assemble the cake and refrigerate loosely covered. When ready to serve, set it out for 30 minutes before.
Best,
Melissa
Judee says
I am in my 60’s and this was always my requested birthday cake. My mom would place the bottom layer upside down and serve it the next day, that way the custard would be absorbed into the cake layer of both half’s. That is the way I make it also absolutely love this cake!
Melissa says
Hi Judee,
Thanks for sharing this. That sounds divine! This cake is truly a dessert experience. I’ve never had anything like it!
Best,
Melissa
Sabrina Walker says
PS I love the photo of your cake on the lovely glass stand. It looks gorgeous!
Melissa says
Thank you! It’s such a beautiful looking cake, isn’t it? So rustic 🙂
Melissa
Sabrina Walker says
Hi, thank you for sharing your recipe, but actually Blitz Kuchen is a German cake. It is included in recipe books brought to Australia by German Prussian immigrants in the 1800s. A recipe for Blitzkuchen is included in the German „Bremishes Kochbuch „ in 1834. Blitz means lightning and the Kuchen (cake) got its name because it was fast to make, especially compared to traditional German yeast cakes that take 3 plus hours to bake. Probably, the recipe came to America much the same way as to Australia, via early immigrants from Germany / Prussia.
Kind regards,
Sabrina
Melissa says
Hi Sabrina,
Thanks so much for taking the time to write. This is so interesting. I didn’t know that about Blitzkuchen and unfortunately I don’t believe I’ve ever tried it! This cake, Blitz Torte, seems to be different than blitzkuchen, though. It has the bavarian cream filling and unfortunately isn’t that quick to make! 😳 I will definitely have to give that other cake a try!
Best,
Melissa
Marina says
Hi! I need to be gluten free. So, this works just as well with Cup 4 Cup? I need to get new recipes after decades of baking!
Melissa says
Yes! I make it all the time with Cup 4 Cup. Turns out great 🙂
Margy says
Your kids are adorable. (The cake looks wonderful too.)
Melissa says
Aww, thank you for saying! 😘
Rosalie says
Can you use butter instead of shortening?
Melissa says
Hi Rosalie,
This is an old-fashioned recipe, so that’s why it uses shortening (used to be very popular). I haven’t made it with butter, but I’m sure it would still turn out fine. I’m not sure if the taste would be different. If you do use butter, I’d love to know how it turned out in case other readers have the same question. Best, Melissa
Richard Griffiths says
I think the face on the little lad to the left kind of summarizes what he thinks of your effort to take the perfect family photo. It says – be nice to the nutter, we may get a cake out of this!
Melissa says
Only if he knows what’s good for him!
Caroline Donnelly says
what kind of shortening did you use? cake looks wonderful!
Melissa says
Hi Caroline,
I just used those Crisco vegetable shortening sticks. You don’t see cakes made with shortening very much anymore, but this is a very old recipe!
Anonymous says
Thank you ! I have my Mom’s old Betty Crocker cookbook and several of the old old Fannie Farmer books as well. I love looking through them. I will have to see if I can find this recipe. Making it for my husband’s 70th birthday next week . c
Caroline Donnelly says
Thank you ! I have my Mom’s old Betty Crocker cookbook and several of the old old Fannie Farmer books as well. I love looking through them. I will have to see if I can find this recipe. Making it for my husband’s 70th birthday next week . c
Melissa says
Fantastic! Please let me know how it turns out. I really cannot say enough good things about this cake. I hope he loves it as much as I do. 🙂