• Ashley Margaret Waterman

1917-1945: The Blitz Torte

Do you like meringue? What about custard?

If you do, the blitz torte is the cake for you.

You might know that I despise custard, but I keep thinking that if I make it, I'll like it. I have finally found the cake that's made me like custard.

The last time I tried to make custard was when I made Boston cream cupcakes. I didn't like anything about these cupcakes. When I was flipping through American Cakes, I almost skipped the blitz torte because of the custard. Since Sam likes custard, and we both like meringue, I decided to give it a try.

I made this cake with gluten, but here is a gluten-free version.

Gluten-Free Dairy-Free Blitz Torte


1 cup coconut cream

1/2 cup granulated sugar

1 Tbsp cornstarch

2 egg yolks, lightly beaten

1/2 tsp vanilla

In a medium-size saucepan, heat the coconut cream over medium heat. Bring the coconut milk to a steamy heat, but do not boil.

Remove the pan from the heat.

In a small bowl, stir together the sugar and cornstarch.

Slowly whisk the hot milk into the sugar mixture until it's smooth.

Using a double boiler (or a small saucepan in a larger saucepan like I do), put the egg yolks in the pan you're using for the top.

Slowly whisk in the hot milk so that your eggs don't scramble.

Place the mixture in the larger saucepan and cook over medium-low heat until the mixture thickens, about 15 minutes.

Remove from the heat and whisk until it cools down a little.

Whisk in the vanilla, and set the custard aside to cool completely.


Earth balance for greasing the pan

1/2 cup lightly salted earth balance at room temp

1/2 cup granulated sugar

4 egg yolks, lightly beaten, at room temp

1 tsp vanilla

3 Tbsp coconut cream

1 cup of your favorite gluten-free cake flour blend

1 tsp baking powder

1/2 tsp xanthan gum

Preheat the oven to 350. Grease and flour two 9" springforms.

Using an electric mixer, beat the earth balance until creamy, about 1 minute.

Beat in the sugar until it's creamy, about 2 more minutes.

Add the egg yolks, the vanilla, and coconut cream, beating until smooth.

In a separate bowl, sift together the flour, baking powder, and xanthan gum.

Gradually add the dry ingredients to the batter, beating until smooth and just combined.

Divide the batter between the pans. Set aside and make the meringue topping.

Meringue Topping

6 egg whites, at room temp

1 cup plus 1 Tbsp granulated sugar, divided

1/2 cup sliced almonds

1/2 tsp ground cinnamon

Whip the egg whites on high until soft peaks form, about 2 minutes.

Add 1 cup of sugar gradually, beating until stiff peaks form.

Carefully divide and spread the meringue on top of the cakes. Sprinkle the tops with the almonds, remaining sugar, and cinnamon.

Bake until the meringue is lightly browned and a toothpick comes out clean, 28-30 minute.

Allow the cakes to cool on a wire rack completely.

Loosen the cakes from the pan and remove the sides.

Spread the custard filling over one of the cakes, and top with the second cake. Slice and serve.

I don't think this cake has changed my mind about all custards, but this custard was enjoyable.

It seemed a bit runnier than I thought it would be, but I think if it cooked longer, it would be a bit thicker. Give it at least 15 minutes to reach a sweet, gooey consistency.

This cake was phenomenal. Light, airy, sweet, and slightly nutty, more cakes should be topped with meringue.

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