Ingredients for Blitz Torte
- Margarine
- Sugar
- 4 large egg yolks
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Baking Powder
- 4 large egg whites
- Cream Of Tartar
- 1 cup chopped nuts (walnuts or pecans recommended)
- Instant Vanilla Pudding
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How to Make Blitz Torte
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch round baking pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- In a separate bowl, whisk together the egg yolks, milk, flour, baking soda, baking powder, and vanilla extract until smooth.
- Gently fold the wet ingredients into the creamed butter and sugar mixture until just combined.
- In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gradually add the remaining ½ cup of granulated sugar to the egg whites, continuing to beat until glossy and stiff.
- Gently fold the whipped egg whites into the batter until just combined.
- Fold in the chopped nuts.
- Divide the batter evenly between the prepared baking pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool completely in the pans before inverting them onto wire racks.
- Once completely cool, layer the cakes with the prepared vanilla pudding and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
118g
Fat
14g
Carbs
13g
