In honor of the Green Bay Packers…
This is a Blitz Torte, a traditional Wisconsin dessert that we are featuring today in honor of the new NFC Champions, the Green Bay Packers! Wisconsin has a strong German population so that means a lot of pastry, tortes, and cream puffs! There is nothing wrong with that! Now a blitz in football means a sudden attack on the quarterback by one or more of the linebackers. This torte is named blitz because in Wisconsin making tortes is considered an art form, a special cake for the cake-challenged baker. I see, challenging a quarterback or challenging a baker. Hmmm, a challenge huh? It must be because the torte is meringue, which has a crunchy outside with a chewy soft inside. It’s made with a lot of eggs and sugar beaten hard together. It can be hard for the inexperienced baker. Luckily, this recipe seems easy to follow and would be the perfect addition to any Super Bowl party.
For the Torte:
3/4 cup (1 1/2 sticks) butter
2 1/4 cups sugar (divided)
6 eggs, separated
1 1/2 cups flour
Pinch of salt
1 1/2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup sliced almonds, coconut or walnut pieces
Cream filling (see recipe)
Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans. In large mixing bowl, cream together butter and 3/4 cup sugar. Add beaten egg yolks and mix together. In separate bowl, combine flour, salt and baking powder. Alternately add dry mixture and milk to butter mixture, until combined. Divide mixture between two cake pans. In small mixing bowl, beat egg whites until stiff. Slowly add remaining 1 1/2 cups sugar, beating to incorporate. Mix in vanilla. Divide egg white mixture between pans, pouring over cake batter. Cover with almonds, coconut or walnut pieces. Bake in preheated oven 30 minutes, until meringue is lightly browned. Meanwhile, prepare cream filling. When cake is cool, place 1 cake layer, meringue side down, on plate. Spread cream filling over top (see note). Assemble torte by placing second layer over filling, meringue side up. Use remaining filling for another use.
For the Cream Filling:
2 cups milk
1/2 cup sugar
2 tablespoons cornstarch
2 eggs, beaten
1 teaspoon butter
1 teaspoon vanilla extract
1 large banana, sliced, 1 can (8 ounces) crushed pineapple, drained, or something else that trips your trigger mixed into the cream filling (optional).
Heat milk in pan over low heat until hot, but not boiling. Remove from heat. In bowl, mix sugar and cornstarch, and add a little hot milk to make a paste. Incorporate beaten eggs into mixture. Add to hot milk, then return to stove top and cook over low heat until thick, stirring constantly. Remove from heat. Add butter and vanilla. If desired, cool filling, then mix in banana slices, crushed pineapple, or other trigger-tripper.
*this recipe was found on http://www.bratwurstpages.com/desserts.html
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