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Berry Blitz Torte King Arthur Flour Yield: 8 to 10 servings Cake ½ cup (4 ounces) butter ½ cup (3½ ounces) sugar ¼ tsp. salt 4 large egg yolks (save whites for the topping) 1 tsp. vanilla extract 3 Tbsp. milk 1 tsp. baking powder 1 cup (4¼ ounces) King Arthur Unbleached All-Purpose Flouor Topping 4 large egg whites ¾ cup granulated sugar ½ cup (1¾ ounces)sliced, blanched almonds ½ tsp. ground cinnamon, optional 1 Tbsp. sugar Filling 1 small box instant vanilla pudding mix or 1¾ cups (rich) light cream or (ultra-rich) heavy cream 2 tsp. vanilla extract fresh raspberries, sliced strawberries, blueberries, or blackberries Directions Preheat the oven to 350o. Lightly grease two 8" round or 9" round cake pans. Line with parchment rounds, and lightly grease the parchment as well. To make the pastry cream, mix the instant vanilla pudding with the 2 tsp. vanilla. Or whip the (rich) light or heavy cream until thick. In a medium-sized mixing bowl, cream together the butter, sugar, salt, and egg yolks. Beat in the vanilla, the milk, baking powder, and flour. Spread the mixture in the prepared pans (the batter will barely cover the bottom of the pans; that's OK). Beat the egg whites till light; gradually add the ¾ cup sugar and continue to beat till the meringue is smooth, glossy and somewhat stiff (but not stiff enough to form stand-up points). Spread the meringue on the cake batter, and sprinkle with the almonds, cinnamon, and sugar. Bake the cakes for 30 minutes, until lightly browned. Remove them from the oven, allow them to cool for 15 minutes, then loosen the edges and gently turn them out onto a rack to cool completely. If some of the almonds fall off during this process, just sprinkle them back on top. To assemble, place one of the cake layers, meringue side up, on a serving plate. Spread with the pastry cream. Add a layer of fresh berries. Top with the second cake layer, meringue-side up. Serve immediately, or refrigerate until serving time. Note: Betty Gerle, whose family was Norwegian and whose husband was a resident at Strong when Don was, contributed a recipe to the Aescalapian cook book for Flummel Forten which is basically the same cake without any berries. I always liked it. And I'm sure she wouldn't have even considered using instant vanilla pudding but I would, in that case, add confectionary sugar to the heavy cream. |
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