President Ford's Strawberry Blitz Torte
July 06, 2021
"Very involved cake for entertaining"
- Serving Size: 1 (315.4 g)
- Calories 690.7
- Total Fat - 39 g
- Saturated Fat - 12.3 g
- Cholesterol - 1059.7 mg
- Sodium - 264.9 mg
- Total Carbohydrate - 69.8 g
- Dietary Fiber - 4.8 g
- Sugars - 51 g
- Protein - 18.4 g
- Calcium - 184.1 mg
- Iron - 3.6 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.3 mg
Preheat oven to 350 degrees.
Grease 2 (8-inch) layer-cake pans.
Sift flour, baking powder and salt together.
In a large bowl
With electric mixer set at medium speed, beat shortening until creamy.
Gradually add sugar
Continue beating until light and fluffy.
Beat egg yolks in separate bowl
Add to creamed mixture.
Stir in milk and vanilla.
Add dry ingredients at low speed and beat until batter is smooth.
Pour batter into cake pans.
Lightly pile half of the meringue mixture over the batter in each pan
Bake in 350 degree oven until cake tests done and meringue is pale gold, about 35 minutes.
Remove from oven
Loosen sides of tortes from pans and remove them to wire racks
Keeping the meringue side up.
Add filling and topping
Beat egg whites, salt and cream of tartar until they stand in soft peaks.
Add sugar, 2 tablespoons at a time, beating very thoroughly after each addition.
Then add vanilla.
STRAWBERRY FILLING AND TOPPING:
Combine whipped cream and confectioners sugar.
Fold in sliced strawberries.
Spread half between layers of Blitz Torte (meringue side up) and use remaining as topping.
Decorate with whole berries.
Refrigerate if not serving immediately.
Tips & Variations
No special items needed.