Title: Blitz Torte
Categories: Cake
Yield: 1 Servings
| 1 | c | Sifted cake flour |
| 1 | ts | Baking powder |
| 1/8 | ts | Salt |
| 1/2 | c | Shortening |
| 1 1/4 | c | Sugar |
| 4 | | Eggs, separated |
| 1 | ts | Vanilla |
| 3 | tb | Milk |
| 1/2 | c | Sliced blanched almonds |
| 1 | tb | Sugar |
| 1/2 | ts | Cinnamon |
Sift flour, baking powder and salt together. Cream shortening with 1/2 cup
sugar until fluffy. Add well beaten egg yolks, vanilla, milk and sifted
dry ingredients. Spread mixture in 2 greased pans. Beat egg whites until
stiff but not dry, add remaining sugar gradually and beat until eggs hold a
sharp peak. Spread over unbaked mixture in both pans. Sprinkle with
almonds, 1 tablespoon sugar and cinnamon and bake in a 350 degree oven for
about 30 minutes. Cool and spread Custard Filling between layers. Makes 2
(9 inch) layers. Randy Rigg The Pinnacle Club BBS 812-963-9139