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Walnut Blitz Torte

1 review
Total Time
Prep: 30 min. + chilling Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Suzan Stacey, Parsonsfield, Maine

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jul. 14, 2023

This pretty torte is very popular at family gatherings. The cake layers are baked with the frosting—crunchy, sweet meringue—already in place, and then assembled with a layer of luscious custard in the center. Whenever I make it, everyone always asks me for the recipe. —Suzan Stacey, Parsonsfield, ME

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Test Kitchen Approved

Walnut Blitz Torte

Contest Winner
1 review
Prep Time 30 min
Cook Time 35 min
Yield 16 servings

Ingredients

  • 2 tablespoons sugar
  • 4-1/2 teaspoons cornstarch
  • 1 cup whole milk
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • CAKE BATTER:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 4 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons whole milk
  • MERINGUE:
  • 5 large egg whites, room temperature
  • 1 cup sugar
  • 2 cups chopped walnuts, divided
Text Ingredients

Directions

  1. In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate.
  2. Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into 2 greased and floured 9-in. round baking pans.
  3. In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts.
  4. Bake at 325° until meringue is browned and crisp, 35-40 minutes. Cool on wire racks for 10 minutes (meringue will crack).
  5. Carefully run a knife around edges of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place 1 cake with meringue side up on a serving plate; carefully spread with the custard. Top with the remaining cake. Refrigerate until serving.

Nutrition Facts

1 piece: 292 calories, 17g fat (5g saturated fat), 85mg cholesterol, 149mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 7g protein.

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