Blitz Torte
1/2 cup blanched almonds, slivered (3 ounces)
1 1/4 cups, plus 1 tablespoon sugar, divided
1/2 teaspoon cinnamon
1 cup cake flour
1 teaspoon baking powder
1/2 cup butter
1 teaspoon vanilla
4 eggs separated, set whites aside
3 tablespoons milk
Prepare 2 9-inch round cake pans, grease, line with wax paper, grease the wax paper.
Preheat oven to 325 F
Mix together and set aside, 1 tablespoon sugar and cinnamon.
Whisk together or sift, flour and baking powder, set aside
Separate the eggs, put white in large bowl where they can be beaten
Beat the egg yolks, well
Cream butter and vanilla
Add 1/2 cup sugar and cream with butter
Add in thirds, the well beaten egg yolks, mixing well after each addition
Add dry ingredients, along with the milk, to the butter mixture, mixing only until well blended.
Turn batter into pans, spreading to edges.
Now:
Beat until frothy, 4 egg whites,
Add gradually, 3/4 cup sugar. Beat until rounded peaks are formed and all sugar is dissolved in the egg whites.
Carefully spread 1/2 of meringue over batter in each pan.
Sprinkle each pan with 1/2 of the almonds and 1/2 of cinnamon sugar mixture.
Bake 30 minutes or until meringue is delicately browned.
Cool torte layer in pans, on a cooling rack
After cooled, loosen sides with a thin knife. Remove from pan, peel off waxed paper, and place layer, meringue side up,on a serving plate. Spread with a creamy vanilla filling. Put second layer on top of this.
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