Raspberry Blitz Torte
- 1/2 cup butter
- 1/2 cup sugar
- 4 egg yolks, beaten
- 1 1/3 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 4 egg whites
- 1 cup sugar
- 5 tablespoons milk
- 1 quart red raspberries
Cream butter and 1/2 cup sugar, add egg yolks and beat well. Sift flour and baking powder twice, then stir into creamed mixture alternately with milk. Spread in 2 greased 9-inch layer pans.
Beat egg whites until stiff; add sugar a little at a time, beating after each addition; beat until stiff. Spread on top of cake batter. Bake in slow oven at 325°F., for 25 minutes, increase to oven heated to 350F at 350°F, and bake 30 minutes more. When cooled, spread sweetened berries between layers, and whipped cream and berries on top. Cut in wedges.
Beat egg whites until stiff; add sugar a little at a time, beating after each addition; beat until stiff. Spread on top of cake batter. Bake in slow oven at 325°F., for 25 minutes, increase to oven heated to 350F at 350°F, and bake 30 minutes more. When cooled, spread sweetened berries between layers, and whipped cream and berries on top. Cut in wedges.
Submitted by Jun 11, 2009
14 min 55 min 69 min
14 min 55 min 69 min