Equipment
Ingredients
Cake Batter
- 115 g unsalted butter, room temperature
- 100 g granulated sugar
- 4 egg yolks, room temperature
- 45 ml whole milk, room temperature
- 5 ml vanilla extract
- 120 g cake flour
- 4 g baking powder
- 2 g salt
- 1 g ground nutmeg
Pecan Meringue
- 4 egg whites, room temperature
- 200 g granulated sugar
- 60 g pecans, finely chopped
Filling
- 300 ml heavy cream, cold
- 30 g powdered sugar
- 5 ml vanilla extract
- 250 g fresh raspberries, washed and dried
Nutrition (per serving)
Method
Preheat oven to 160°C/325°F. Grease two 20cm round cake pans and line the bottoms with parchment paper.
In a mixing bowl, beat the softened butter and 100g of granulated sugar together until pale and fluffy.
Add the egg yolks one at a time, mixing well after each addition. Mix in the milk and 5ml of vanilla extract.
In a separate bowl, whisk together the cake flour, baking powder, salt, and ground nutmeg.
Gently fold the dry flour mixture into the wet butter mixture just until no streaks of dry flour remain. The batter will be quite thick.
Divide the batter evenly between the two prepared cake pans, spreading it into a thin, even layer using an offset spatula.
In a clean, grease-free bowl, whip the egg whites until frothy and soft peaks begin to form.
Gradually add the 200g of granulated sugar to the egg whites, about one tablespoon at a time, whipping continuously until stiff, glossy peaks form.
Divide the meringue evenly over the unbaked cake batter in both pans. Spread the meringue to the edges, creating swoops and peaks for texture.
Sprinkle the chopped pecans evenly over the meringue on both cakes.
Bake at 160°C/325°F for 30 to 35 minutes, or until the meringue is crisp to the touch and lightly browned.
Allow the cakes to cool in their pans for 10 minutes, then carefully run a knife around the edges and turn them out onto a wire rack. Cool completely meringue-side up.
Once cakes are cool, whip the cold heavy cream, powdered sugar, and remaining 5ml of vanilla extract until medium-stiff peaks form.
Place one cake layer onto a serving platter, meringue-side up. Spread half of the whipped cream evenly over the surface and top with half of the fresh raspberries.
Gently place the second cake layer on top, meringue-side up. Top with the remaining whipped cream and raspberries. Serve immediately.
Chef's Notes
- The beauty of a Blitz Torte is baking the cake and meringue together. This creates a distinct, steam-trapped dense cake crumb paired with a shattering meringue top.
- Ensure your egg whites are entirely at room temperature; this relaxes the proteins and allows for maximum volume during whipping.
- Do not assemble the cake until shortly before serving. The moisture from the whipped cream and berries will slowly dissolve the crisp meringue shell over time.
- The cake batter will seem remarkably thick, almost like cookie dough. This is correct and necessary to support the raw meringue while baking.
Storage
Refrigerator: 1 day — Meringue will begin to soften significantly after 12 hours.
