Blitz Torte Or Kiss Me Cake
A light and fluffy layered cake with a nut topping, featuring tender sponge and sweet meringue, perfect for special occasions or tea time gatherings.
Ingredients
Instructions
- Cream shortening; beat in sugar and salt, then add beaten egg yolks, vanilla, milk, and sifted flour mixed with baking powder.
- Spread the batter evenly in two greased round cake pans.
- Beat egg whites until very light, gradually add 3/4 cup sugar, then spread on the unbaked batter in both pans.
- Sprinkle sliced almonds or nuts over the top.
- Bake at 350°F (175°C) for about 30 minutes until done.
- Let the cakes cool completely, then assemble and fill with whipped cream, berries, or pudding.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating. If you're out of shortening, you can substitute with an equal amount of unsalted butter. Consider adding a touch of almond extract for enhanced flavor or using different nuts like walnuts for a unique twist. This cake is great served with whipped cream, reminiscent of the lightness found in recipes like Apple Custard Coffee Cake.
Serving Suggestions
This cake is delightful when served with fresh berries on the side, adding a pop of color and flavor. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a rich dessert experience. It makes a lovely centerpiece for celebrations or a casual afternoon tea, and it can be enjoyed alongside coffee or tea.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 15-20 seconds or enjoy it cold. If the cake has whipped cream, it’s best to store it separately to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blitz Torte Or Kiss Me Cake contains roughly 713 calories, with 17g protein, 37g carbohydrates, and 53g fat. It is an excellent source of protein (34% of the Daily Value) and iron (26% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 944mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use gluten-free flour as a substitute. Just ensure you're using a blend that's designed for baking to maintain the cake's structure. Keep in mind that the texture may vary slightly, but it should still yield a delicious result.
What can I use instead of eggs for a vegan version?
To make this recipe vegan, substitute each egg yolk with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). For the egg whites, aquafaba (the liquid from canned chickpeas) can be whipped as a replacement, using about 3 tablespoons per egg white.
How do I know when the cake is done baking?
The cake is done when the edges start to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. Keep an eye on the color; it should be a light golden brown. If the cake is browning too quickly, you can cover it loosely with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).