Oma's German Blitz Torte Recipe – Lightning Cake
Oma's German Blitz Torte is so quick & easy to make. Looks amazing. Tastes amazing. It's great for holidays 'cause Blitz means lightning & this IS lightning fast to make!
- Prep time
- 40 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 egg whites
- 1 cup (200 grams) granulated sugar
- ⅓ tsp (1.5 grams) baking powder
- ½ cup (50 grams) sliced or slivered almonds
- ½ cup (114 grams) unsalted butter, room temperature
- ½ cup (100 grams) granulated sugar
- 4 egg yolks
- ¼ cup (60 ml) milk
- 1 cup (130 grams) all-purpose flour
- ¼ teaspoon (1.5 grams) salt
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (5 ml) almond extract
- 2 cups (480 ml) heavy (whipping cream)
- 2 pouches of Whip It
- 2 tablespoons (26 grams) granulated sugar or to taste
- 1½ – 2 cups fresh raspberries (optional)
- 1 cup (240 milliliters) milk
- 2 tablespoons (26 grams) granulated sugar
- 1 egg yolk
- 1 tablespoon (8 grams) corn starch
- 1 tablespoon (14 grams) butter
- ½ teaspoon vanilla or almond extract
Instructions
- 1
Preheat oven to 325°F (160°C). Grease and flour 2 9-inch layer pans with removable bottoms. Set aside.
- 2
In a bowl, beat egg whites until frothy with soft peaks. Gradually beat in sugar and baking powder until glossy and stiff peaks form. Place in fridge until ready to use.
- 3
In a bowl, cream butter and sugar. Beat in egg yolks.
- 4
In another bowl, mix together flour, salt, and baking powder. Add to butter mixture along with the milk and almond extract. Mix well.
- 5
Spread batter into pans. Use a wet spoon to spread it out. Spread the meringue over batter in each pan. Sprinkle the meringue with almonds.
- 6
Bake the cakes until the meringue is set, about 35 to 40 minutes. Cool in pans on a wire rack. Remove cakes from pans and cool fully.
- 7
Whip the cream with Whip It according to package instructions, adding sugar once peaks start forming.
- 8
Mix milk, sugar, and corn starch together. Bring to boil, stirring constantly. Temper egg yolk with some of the hot milk, then combine and cook just until thickened. Remove from heat, stir in butter and extract, then cool.
- 9
Place one cake on a serving plate with the meringue side up. Place a ring around it if needed. Spread filling over the meringue, add berries if using, then top with the second cake layer, meringue side up. Remove ring.
- 10
Decorate with whipped cream, if desired. Keep refrigerated. Slice with a serrated knife or electric knife.