Berry Blitz Torte

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Berry Blitz Torte

star rating (45) rate this recipe »
Published prior to 2008

This fancy looking (but-oh-so-easy-to-make) confection (our favorite kind!) features layers of dense yellow cake topped with meringue, cinnamon, and nuts; and a rich, creamy filling studded with fresh berries. Fiori di Sicilia adds a light essence of citrus-vanilla. Step-by-step photos illustrating how to make Blitz Torte are available at Flourish, our King Arthur blog.

Cake
1/2 cup (4 ounces, 1 stick) butter
1/2 cup (3 1/2 ounces) sugar
1/4 teaspoon salt
4 large egg yolks (save the whites for the topping)
1 teaspoon vanilla extract or 1/4 teaspoon Fiori di Sicilia
3 tablespoons (1 1/2 ounces) milk
1 teaspoon baking powder
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour

Topping
4 large egg whites
3/4 cup (5 1/4 ounces) Baker's Special sugar or granulated sugar
1/2 cup (1 3/4 ounces) sliced, blanched almonds
1/2 teaspoon ground cinnamon, optional
1 tablespoon sugar

Filling
your favorite pastry cream OR our favorite pastry cream (below)
fresh raspberries, sliced strawberries, blueberries, or blackberries

Preheat the oven to 350°F. Lightly grease two 8" round or 9" round cake pans. Or lightly grease the pans, line with parchment rounds, and lightly grease the parchment as well.

To make the cake: In a medium-sized mixing bowl, cream together the butter, sugar, salt, and egg yolks. Beat in the vanilla or Fiori, the milk, baking powder, and flour. Spread the mixture in the prepared pans (the batter will barely cover the bottom of the pans; that's OK).

Beat the egg whites till light; gradually add the 3/4 cup sugar and continue to beat till the meringue is smooth, glossy and somewhat stiff (but not stiff enough to form stand-up points). Spread the meringue on the cake batter, and sprinkle with the almonds, cinnamon, and sugar. Note: If you're using Fiori di Sicilia, omit the cinnamon.

Bake the cakes for 30 minutes, until lightly browned. Remove them from the oven, allow them to cool for 15 minutes, then loosen the edges and gently turn them out onto a rack to cool completely. If some of the almonds fall off during this process, just sprinkle them back on top.

Here's our pastry cream secret: mix 1 small box instant vanilla pudding mix with 2 teaspoons vanilla extract OR 1/8 teaspoon Fiori di Sicilia and 1 3/4 cups light cream (rich) or heavy cream (ultra-rich) till thick.

Assembly: Place one of the cake layers, meringue side up, on a serving plate. Spread with the pastry cream/pudding. Add a layer of fresh berries. Top with the second cake layer, meringue-side up. Serve immediately, or refrigerate until serving time. Yield: 8 to 10 servings

Reviews

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  • star rating 11/12/2014
  • Cozyhome from KAF Community
  • I made this torte the other day and it was so impressive to my guests. For the extracts I added vanilla and almond to the cake. I used your pastry cream recipe using light cream (I made this the day before and stored until I needed it) and raspberries for the fruit. I assembled the torte 4 hours before the party and I was worried that the meringue would disintegrate but it stayed crunch and in tact. I felt proud to bring this to the table and I wouldn't leave out the almond extract that I experimented with. I don't remember what the exact amount was that I added. I added a little and then tasted it and added more. It was either 1/2 tsp. or 1 tsp. of almond extract.
  • star rating 10/11/2014
  • maria from toronto
  • THE BEST CAKE EVERY!
  • star rating 09/13/2014
  • Lori from San Diego, CA
  • My hubby gave this his highest compliment: he called it "the cake all cakes should aspire to be." Loved the texture, very unique. I made the vanilla version with strawberries and my own pastry cream recipe. Will definitely make again.
  • star rating 08/15/2014
  • Tricia from Brooklyn, NY
  • Made this for my mother for Mother's Day. It was a hit with the whole family. Also, it seems very fancy and like it must have been fussy to make, but couldn't be easier.
  • star rating 08/14/2014
  • ktb from Kailua-Kona
  • After the first time I tried this, I've had to double this recipe every time I make it. We have birthday lunches for our crew, and the leftover cake always goes home with the birthday boy. Until this cake. Whenever the honoree requests this cake, There Are No Leftovers. Ever. Ergo, a second cake to take home for his family. It's a great recipe that looks and tastes ambrosial. Kudos and gratitude for making me look like a better baker than I am.
  • star rating 07/27/2014
  • Tegan from Alpharetta, GA
  • Man, this turned out delicious! I did use the fiori instead of plain vanilla in the cake batter, I do love that flavor. I tend to prefer less-sweet meringue, so I cut the sugar in that down to just a bit over half a cup. For the filling, I didn't have instant pudding mix or enough eggs left to make pastry cream from scratch, so I made vanilla pudding (of the cornstarch variety) and then mixed in some Nutella at the end. Topped that with some fresh sliced strawberries and the other layer and it is so so good! It has such a lovely combination of different flavors and textures, this will definitely be a new go-to dessert for me.
  • star rating 07/24/2014
  • Milenka from Utah
  • So easy ! so tasty! so pretty! Thank you so much for this recipe. My entire family loves this cake. I just made a little modification , I put 2 teaspoons of baking powder. And 3 tablespoons of milk is not enough so I add a little bit more until the dough looks not so dry. I live in a dry area.
  • star rating 06/30/2014
  • neomi from virginia
  • I made it with white whole wheat flour. For the filling, I used KAF's from scratch pastry cream recipe (easy, and much better for you then the boxed stuff, that is typically full of artificial junk). Filled it with raspberries. It was really good the same day, and also the next morning, after refrigeration.
  • star rating 06/15/2014
  • Jenny from NH
  • Not difficult to make at all and it is fantastic tasting. I love almond so I added almond extract to the meringue and to the pastry cream. For a recent family get together I made two cakes - Lemon Chiffon and this one. Every one had a slice of the lemon first and loved it but then when they went for a slice of this one they went crazy and even though everyone was more than full by the time I served dessert there was none of the Berry Blitz Torte left. It's a really good summer cake.
  • star rating 06/06/2014
  • ClearwaterPatsy from KAF Community
  • Everyone loved this recipe! I used strawberries, blueberries and raspberries for the fruit, rather than just one of them. There was hardly any left. I will definitely make it again. It was very easy, even though it looks like it would be difficult because it is so pretty
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