Blitz Torte Recipe

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Blitz Torte Ingredients

1 cup sifted cake flour
1 tsp baking powder
1/8 tsp salt
1/2 cup shortening
1 1/4 cup sugar
4 eggs, separated
1 tsp vanilla
3 tbsp milk
1/2 cup sliced blanched almonds
1 tbsp sugar
1/2 tsp cinnamon

A Recipe for
Blitz Torte

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.
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This Blitz Torte recipe is one of many in our Ethnic Category.

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"
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This Recipe for Blitz Torte is one of thousands in the Recipes-to-go Ethnic Cookbook.

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Blitz Torte Recipe
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This is a recipe for Blitz Torte from the recipe cookbook of Recipes-to-go (Ethnic)

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Blitz Torte recipe - a tasty recipe for you to add to your collection!
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Blitz Torte

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
The Anarchist Cookbook

Blitz Torte Directions

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

Serves: 1

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Blitz Torte Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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