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Walnut Blitz Torte

Total Time

Prep: 30 min. + chilling Bake: 35 min. + cooling

Makes

16 servings

This pretty torte is very popular at family gatherings. The cake layers are baked with the frosting—crunchy, sweet meringue—already in place, and then assembled with a layer of luscious custard in the center. Whenever I make it, everyone always asks me for the recipe. —Suzan Stacey, Parsonsfield, ME
Walnut Blitz Torte Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons sugar
  • 4-1/2 teaspoons cornstarch
  • 1 cup whole milk
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • CAKE BATTER:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 4 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons whole milk
  • MERINGUE:
  • 5 large egg whites, room temperature
  • 1 cup sugar
  • 2 cups chopped walnuts, divided

Directions

  1. In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate.
  2. Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into 2 greased and floured 9-in. round baking pans.
  3. In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts.
  4. Bake at 325° until meringue is browned and crisp, 35-40 minutes. Cool on wire racks for 10 minutes (meringue will crack).
  5. Carefully run a knife around edges of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place 1 cake with meringue side up on a serving plate; carefully spread with the chilled custard. Top with remaining cake. Refrigerate until serving.

Nutrition Facts

1 piece: 292 calories, 17g fat (5g saturated fat), 85mg cholesterol, 149mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 7g protein.

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