Great Grandma’s Blitz Torte Recipe


I have to say we have it pretty easy these days.  Seventy-five years ago when my Great Grandmother made this blitz torte recipe for my Grandpa’s birthday I imagine she used some very different tools in her kitchen.  Around the 1930’s instant pudding and custard mixes were readily available to the public but by that time, I imagine, my Grandmother had honed her skills in the kitchen by watching her mother cook.


There is something to be said for making something completely from scratch.  Yes, it can be time consuming.  Yes, half way through the process you may be cursing the day you ever thought that this would be a good idea.  Perhaps a few choice words may escape your lips when your arm feels like it’s going to fall off from the constant stirring motion while you are making the custard.  In the end though you relish in the fact that everything about this cake screams homemade and you are beaming with pride.


Okay, maybe just I am the one beaming with pride because I managed to conquer the battle of the custard that wouldn’t set.  Reading this you may think I’d never make this cake again.  On the contrary.  When I make this cake it reminds of my Grandpa.  It gives me opportunities to share stories about him with my children.  And the fact that my oldest asked for this cake for his birthday brought a tear to my eye and made me positively giddy that this recipe, that has been buried for years, is getting a new chance to be apart of my family history.


And, if my memory serves me right, my great grandparent’s had some animals, some of which were chickens.  That meant fresh eggs when they needed them and this cake calls for a lot of eggs.  To make a custard requires two whole eggs {I happened to double the custard recipe for the picture so I used four} and they are “cooked” by a double boiler.  I like to ensure that when I am serving dessert such as custard I use the best eggs I can.  Lately that has been Safest Choice Pasteurized Eggs.


They are eggs that are pasteurized through a water bath process which helps to eliminate the risk of salmonella.  I don’t know about you but I love my eggs runny, one of my favorite breakfasts of all time is eggs benedict, and I seriously hate feeling sick.  Cooking these dishes with pasteurized eggs seems like a natural choice for me.  I get enjoy my favorite recipes while reducing the risk of getting sick.


Great Grandma's Blitz Torte Recipe
Recipe type: Dessert
  • Cake Layer
  • ½ cup shortening
  • ½ cup granulated sugar
  • 4 egg yolks, lightly beaten
  • 1 teaspoon vanilla
  • 3 tablespoons milk
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • Meringue Layer
  • 5 egg whites
  • 1 cup granulated sugar
  • ½ cup sliced almonds
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • Custard Filling
  • 1 cup scaled milk
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 egg yolks
  • ½ teaspoon vanilla
  1. Preheat oven to 350° and lightly grease two 9" round cake pans.
  2. In a medium bowl cream the shortening. Gradually beat in the sugar, egg yolks, vanilla, milk, flour, and baking powder.
  3. Spread half of the batter (which will be thick) into one cake pan. Spread the other half in the other cake pan. Set aside
  4. Meringue Layer
  5. In a medium bowl or stand mixer beat the egg whites until slightly firm. Gradually add the sugar and beat until firm.
  6. Spread half of the meringue over the batter in one pan and the other half over the batter in the second pan.
  7. Mix the cinnamon and sugar and sprinkle over each meringue layer. Sprinkle each layer with almonds.
  8. Bake for 30 minutes.
  9. Allow to cool and assemble with the custard filling spread in between.
  10. Custard Filling
  11. In a medium bowl mix the cornstarch and sugar. Stir in the hot milk.
  12. Slightly beat egg yolks in a medium glass bowl and slowly pour the hot milk mixture into the eggs stirring constantly.
  13. Place the bowl over a pot of gently boiling water (double boiler) and continue to cook, stirring constantly, until thick. It should have the consistency of pudding.
  14. Cool and flavor with vanilla.


Disclosure: I am working with Safest Choice Eggs™ on the Darling Dozen campaign.  I have been compensated for my time and efforts.  As always, my opinions, experiences, and stories are my own.


  1. I have never had anything like this but I can tell I’d LOOOVE it-so pretty and so scrumptious!

  2. MMM! This looks so amazing! I am going to try this over the holiday season for sure! Thanks for sharing!

  3. Hey lady! Just found your blog via DailyBuzz Mom Top 9- congrats! I sometimes delete those emails as soon as I get them b/c I am SO not crafty, and looking at others’ pinterest-y ideas makes me feel like an inadequate mother (HA!) but every once in a while a food post sneaks in, and today it was you! Love your cookie ideas. I tried baking with my almost 2-year-old and all she wanted to do was eat the batter every step of the way, from the creaming butter and sugar phase all the way till the end. Complete with a meltdown b/c I wouldn’t let her eat just the butter-sugar mix, HA! Can’t wait to peruse your site and bookmark some recipes! Mine is a straight food blog, no mommy component, but I sneak plenty of stories about my little one, too 🙂 Nice to ‘meet’ you!


  1. […] speaking of sharing the love, I LOVE Safest Choice Eggs.  Especially lately since I’m on a homemade custard kick.  Not sure how that came about but I’m determined to become a rock star when it comes to […]

Speak Your Mind


Rate this recipe:  

The content on this site is the intellectual property of the owner. Any distribution, duplication, or distribution of this material for your personal or financial gain is strictly prohibited. © Budget Gourmet Mom 2010-2016