A blitz torteor “lightning cake,” roughly translatedis a German-American layer cake.
The rest is just flour, sugar, salted (regular) butter and a splash of vanilla.
Serve this beautiful cake for any special occasion.
Brooke Siem
I come from a long line of women who hate baking.
There was only ever one baker in my maternal family: my great-grandmother Louise.
Louise was born in New York City at the turn of the 20th century into a prominent Jewish-American family.
Brooke Siem
The youngest daughter of a German mother and Lithuanian father, she was schooled in all the social graces.
During the customary six-week stay, she met her second husband and ultimately settled in Reno for good.
My grandfather always chose ablitz torte, an unconventional German-American layer cake that translates into “lightning cake.”
Egg whites go in the meringue.
The yolks go in the cake.
Both the zest and juice from a single orange flavor the curd.
The rest is just flour, sugar, salted butter and a splash of vanilla.
Simple enough, right?
After my grandparents married, my grandmother inherited the responsibility of making the birthday blitz torte.
As a traditional wife in 1950, she felt that it was her obligation.
But there was a catch: My great-grandmother Louise and her new daughter-in-law did not get along.
So when my grandmother asked her mother-in-law for the special birthday recipe, Louise refused to share it.
For the next 60 years, the cake collapsed into itself.
Or it fell apart and had to be served with a spoon.
When my grandmother died in 2008, my mother took over the task of making the annual blitz torte.
Right on schedule, the cake collapsed into 2 inches of dry yet goopy mess.
And every year my grandfather complained.
The blitz torte curse lived on.
She raised an eyebrow, untied her apron and announced, “You’re a professional chef.
You make the cake.”
Then she squealed and skipped out of the kitchen.
The manipulation was genius.
And while some might say that it was an honest mistake, Louise’s history says otherwise.
She had a way of exacting vengeance through cunning acts.
For the first time in almost 70 years, my grandfather got the cake of his childhood.
He took a bite, and his 92-year-old eyes twinkled.
(Alternatively, you could use a handheld electric mixer.)
Increase the mixer speed to medium and beat until they are foamy and doubled in size.
With the mixer running, gradually add 1 cup sugar, 1 heaping teaspoon at a time.
Then beat on medium-high until the meringue is smooth and glossy with stiff peaks.
Add vanilla and 1/2 teaspoon vinegar; beat until just incorporated.
Transfer the meringue to a clean bowl and set aside.
Whisk flour and baking powder in a small bowl; set aside.
With the mixer on medium speed, beat 1/4 cup butter and 1/2 cup sugar until light and creamy.
Add egg yolks one at a time, mixing well between each.
Add milk; scrape the sides of the bowl, if necessary.
(It’s OK if the batter curdles a little.)
With the mixer running, add the flour mixture and beat until just combined.
The batter will be thick and sticky, like a soft cookie dough.
Spoon the batter evenly into the prepared pans.
If the batter sticks to your fingers, add more flour.
The layer will be quite thin and should not be sticky.
Divide the meringue and spread half on top of each cake layer, smoothing out the tops.
Sprinkle 1/2 cup almonds over the top of each meringue.
Beat butter and sugar with the mixer on medium speed until light and creamy.
Add eggs one at a time, mixing well between each.
Add the orange juice and mix until combined.
(The mixture may curdle, but it will smooth out as it cooks.)
Remove from heat and stir in orange zest.
Set aside to cool.
Place one layer on a serving plate.
Spread the cooled orange curd on top, then carefully place the second layer on top.
Serve immediately or refrigerate, loosely covered with plastic wrap, for up to 3 days.
Bring to room temperature before assembling the cake.
Refrigerate the finished cake, loosely covered with plastic wrap, for up to 3 days.
Then set a medium or large metal bowl over the simmering water.
Allow at least 1 inch of space between the water and the bottom of the bowl.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
