Friday, January 18, 2013

Blitz Torte

I'm going to attack this grey wintery day with my most successful weapon....baking a blitz torte! When the kids were little my girlfriends would accuse me of baking for therapy; the more brownies, cookies and cakes were lined up on the kitchen counter, the rougher the day!  Now I make a beautiful, show stopping blitz torte as the perfect dessert for Yannis and I.  Even though this cake is not teeth-curling sweet, Yannis loves the almonds, cinnamon and the beloved Greek custard.  I love the many textures, the comfort of custard and seeing the smile on Yannis face...always blitzes away the blues!!
the mating rituals of a diabetic

Blitz Torte
1/2 cup shortening
1/2 cup sugar
dash of salt
4 egg yolks, lightly beaten
1 teas. vanilla
3 Tables, milk
1 cup flour
1 teas. baking powder
4 egg whites
3/4 cup sugar
1/2 cup blanched almonds
1 Tables. sugar
1/2 teaas. cinnamon

Cream shortening; beat in sugar, salt, egg yolks, vanilla, milk and flour mixed with baking powder.  Spread batter in 2 round greased cake pans.  Beat egg whites until very light, add 3/4 cup sugar gradually, spread on the unbaked batter in both pans.  Sprinkle with almonds and the sugar and cinnamon mixed together.  Bake in a moderate oven, 350F/180C. about 30 minutes.  Let cool and put together with cream filling (the almonds go on top!)  Makes 1 (9 inch) 2 layer cake.

Cream filling

1/3 cup sugar
3 Tables. corn starch
 dash of salt
2 egg yolks
2 Tables butter
2 cups milk, scalded
1 teas. vanilla

Combine sugar, cornstarch, salt and egg yolks;beat  thoroughly. Add butter and enough milk to make a smooth paste.  Add paste to remaining hot milk and cook over medium heat until thick, stirring constantly.  Cool and add vanilla.

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