Blitz Torte
Print This Recipe

---

INGREDIENTS CAKE 1/4 cup butter 1/2 cup sugar 4 egg yolks, well beaten 1 cup cake flour 1/4 teaspoon salt 2-1/2 teaspoons baking powder 1/3 cup milk Thoroughly cream the butter and sugar; add egg yolks, beating well. Add sifted dry ingredients alternately with the milk. Pour into 2 wax paper-lined 8-inch square cake pans. Bake in a 350 degree oven for 15 minutes. Remove cake layers and place on wire racks. Do not remove cake layers from pans. Cool. Spread top of each with meringue. MERINGUE 4 egg whites 3/4 cup sugar 1 teaspoon vanilla 3/4 cup chopped walnuts Beat egg whites to stiff foam; add 1 tablespoon sugar at a time, beating constantly. Add vanilla. Spread top of each cake layer with meringue and sprinkle with nuts. Return layers to oven. Bake 15 minutes longer. Cool and remove from pans. Place 1 layer, meringue side down, on cake platter. Spread with pineapple filling. Cover with second layer, placing it meringue side up. PINEAPPLE FILLING 1-1/2 tablespoons powdered sugar 1 cup crushed pineapple, drained 1/4 teaspoon vanilla 1 cup heavy cream, whipped Fold sugar, drained pineapple, and vanilla into whipped cream.