Blitz Torte

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:
Contributed by: Mrs. George W. Kyer

1/2 cup butter, 4 egg whites (well beaten), 5 tbsps. milk, 1/2 cup sugar (granulated), 1 tsp. vanilla, 1 cup flour, 1 tsp. baking powder, 4 egg whites (beaten stiff).

Cream butter. Beat in sugar gradually. Add egg yolks, vanilla, milk and flour, sifted with baking powder. Spread in two round greased shallow cake pans. Whip whites very light and add 1 cup sugar gradually. Spread on unbaked mixture in both pans. Sprinkle with 1/2 to 1 cup finely chopped pecans. Bake 30 minutes in 350 degree oven. Cool and spread custard filling between layers.

Custard: 1 egg (well beaten), 2 tbsps. flour, 1/2 tsp. vanilla, 1/2 cup sugar, 1 1/4 cups milk.

Comments

We're pretty sure Mrs. Kyer

We're pretty sure Mrs. Kyer meant:
"4 egg YOLKS (well beaten)" but since she's not around to ask, we'll have to depend on someone trying it out. Please let us know if you try this.