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Blitz Torte

Blitz Torte image
Author
Mrs. George W. Kyer

1/2 cup butter, 4 egg whites (well beaten), 5 tbsps. milk, 1/2 cup sugar (granulated), 1 tsp. vanilla, 1 cup flour, 1 tsp. baking powder, 4 egg whites (beaten stiff).

Cream butter. Beat in sugar gradually. Add egg yolks, vanilla, milk and flour, sifted with baking powder. Spread in two round greased shallow cake pans. Whip whites very light and add 1 cup sugar gradually. Spread on unbaked mixture in both pans. Sprinkle with 1/2 to 1 cup finely chopped pecans. Bake 30 minutes in 350 degree oven. Cool and spread custard filling between layers.

Custard: 1 egg (well beaten), 2 tbsps. flour, 1/2 tsp. vanilla, 1/2 cup sugar, 1 1/4 cups milk.

OCR Text

1/2 cup butter, 4 egg whites (well beaten), 5 tbsps. milk, 1/2 cup sugar (granulated), 1 tsp. vanilla, 1 cup flour, 1 tsp. baking powder, 4 egg whites (beaten stiff).

Cream butter. Beat in sugar gradually. Add egg yolks, vanilla, milk and flour, sifted with baking powder. Spread in two round greased shallow cake pans. Whip whites very light and add 1 cup sugar gradually. Spread on unbaked mixture in both pans. Sprinkle with 1/2 to 1 cup finely chopped pecans. Bake 30 minutes in 350 degree oven. Cool and spread custard filling between layers.

Custard: 1 egg (well beaten), 2 tbsps. flour, 1/2 tsp. vanilla, 1/2 cup sugar, 1 1/4 cups milk.

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Subjects
Tortes