Blitz Torte

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About



    • ¼ pound butter
    • ¼ pound castor sugar
    • 3 egg yolks
    • 3 ounces plain flour
    • 1 ounce cornflour
    • 2 level teaspoons baking powder
    • ½ level teaspoon cinnamon
    • 6 tablespoons single cream
    • ¼ teaspoon vanilla extract



    Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating until well mixed. Combine flour, cornflour, baking powder and cinnamon, and stir into butter mixture alternately with cream to which you have added vanilla extract. Spread mixture evenly in 2 spring-form sandwich tins.


    Beat egg whites until stiff; then beat in sugar and vanilla extract, beating until mixture is thick and glossy. Spread topping evenly over Torte and bake in a slow oven (325°F-M2) for 25 minutes, then at 350°-M3 for 30 minutes. Cool; then carefully remove cakes from tins.

    Just before serving, place 1 Torte on serving dish, meringue side down, and cover with whipped cream. Add top layer of Torte and dust lightly with powdered sugar and cinnamon.