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Martha Stewart Blitz Torte turns buttery yellow cake, crisp almond meringue and orange pastry cream into a bakery-style layer cake in 1 hour 45 minutes. Save this easy dessert for birthdays, Easter brunch or holiday dinners, because the pastry cream chills ahead and the cake bakes in two pans.
Press plastic wrap directly onto the pastry cream while it chills, and strain it first for a smooth filling. Skip that and you get a rubbery skin and little cooked egg bits in every slice.
Martha bakes the meringue right on top of the thin cake batter, so each layer comes out of the oven already crowned with a crackly, nutty crust. The pastry cream is also flavored with both orange juice and fresh zest, which adds a bright note against the sweet meringue.
What you need for this recipe
KitchenAid Artisan 5-quart stand mixer
It whips the meringue and beats the batter without tiring your arm.
Buy on AmazonFat Daddio's 9-inch round cake pans, set of 2
Two 9-inch pans give you the two layers that sandwich the pastry cream.
Buy on AmazonCuisinart fine mesh strainer set
Straining the pastry cream makes it silky and catches any cooked egg bits.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Blitz Torte
Course: DessertCuisine: American, GermanDifficulty: Medium10
servings40
minutes45
minutes420
kcalSoft yellow cake layers carry a crackly almond meringue crust, and a chilled orange pastry cream sits between them. Each slice has crisp, tender and silky textures in one bite.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 cup unbleached all-purpose flour, plus more for pans
1/2 cup sugar
1/2 teaspoon kosher salt
4 large egg yolks (reserve the whites for meringue topping)
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1 teaspoon baking powder
4 large egg whites
1 cup plus 1 tablespoon sugar, divided
1/2 cup sliced blanched almonds
1/2 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
2 tablespoons orange juice
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 teaspoons freshly grated orange zest
Directions
- Prep the pans: Preheat the oven to 350°F, then lightly butter two 9-by-2-inch round pans. Dust them with flour and tap out the excess so the cakes release cleanly.
- Mix the cake batter: Beat 1/2 cup butter, 1/2 cup sugar, 1/2 teaspoon kosher salt and 4 egg yolks in a mixer with the paddle on medium speed until combined. Then lower the speed and beat in 1 cup flour, 1/4 cup buttermilk, 2 teaspoons vanilla and 1 teaspoon baking powder until well blended.
- Fill the pans: Divide the batter between the two prepared pans. It will barely cover the bottoms, so don't worry if it looks thin.
- Whip the meringue: In a clean bowl with the whisk attachment, whisk 4 egg whites until soft peaks form. Then add 1 cup of the sugar gradually while whisking until the meringue is smooth, glossy and somewhat stiff, but not holding a stiff peak.
- Top and bake: Spread the meringue over the batter, then sprinkle with 1/2 cup sliced almonds, 1/2 teaspoon cinnamon and the remaining 1 tablespoon sugar. Bake about 30 minutes until lightly browned.
- Cool the cakes: Cool the pans on a wire rack for 15 minutes, then loosen the edges with a knife or offset spatula. Gently remove the cakes, return them to the rack to cool completely, and press any fallen almonds back on top.
- Cook the pastry cream: Whisk 1/2 cup sugar, 1/4 cup cornstarch and a pinch of salt in a saucepan. In a glass measuring cup, whisk 2 cups whole milk, 2 tablespoons orange juice and 4 egg yolks, then add that to the saucepan with 2 tablespoons butter.
- Thicken the filling: Cook over medium heat until the mixture simmers, then keep cooking until it boils. Boil 1 minute, remove from the heat and stir in 1 teaspoon vanilla.
- Strain and chill: Strain the pastry cream through a fine-mesh sieve into a bowl and stir in 2 teaspoons grated orange zest. Cover with plastic wrap pressed onto the surface and chill at least 2 hours or up to 2 days, then whisk smooth just before using.
- Assemble the torte: Set one cake layer meringue-side up on a serving plate and spread it with the pastry cream. Top with the second layer, also meringue-side up, and serve right away or refrigerate up to 3 hours.
Tools for this recipe
- KitchenAid Artisan 5-quart stand mixer, Fat Daddio's 9-inch round cake pans, set of 2, Cuisinart fine mesh strainer set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Martha's cookbook Cake Perfection.
FAQs
Can I make the pastry cream ahead of time?
Yes, the pastry cream keeps in the fridge for up to 2 days, so you can make it the day before. Keep the plastic wrap pressed on the surface and whisk it smooth just before spreading.
How long can the assembled torte sit in the fridge?
Martha says you can refrigerate the assembled torte for up to 3 hours before serving. After that, the moist filling starts softening the crisp meringue, so I'd assemble close to serving time.
What can I use instead of buttermilk?
Stir 1 teaspoon lemon juice or white vinegar into 1/4 cup whole milk and let it sit 5 minutes. It gives the batter the same tang and tenderness.
Can I use a different pan size?
Two 9-inch round pans with 2-inch sides work best here, since the thin batter and tall meringue need room to puff up. Springform pans of the same size work too, and they make the cakes easier to unmold.
Why is my meringue weeping or sticky?
That usually happens when the sugar wasn't fully whisked in, so add it gradually and keep whisking until the meringue feels smooth, not gritty. Also use a clean bowl, because any trace of yolk or grease keeps the whites from whipping up.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: KitchenAid Artisan 5-quart stand mixer, Fat Daddio's 9-inch round cake pans, set of 2, Cuisinart fine mesh strainer set.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
