Comments on: Blitz Torte: a birthday cake for the cake-challenged baker.

By: Georgie Taylor

Georgie Taylor — Wed, 10 Jun 2009 01:49:21 +0000

My mother made this cake for every single birthday for as long as I can remember. OK, I’m dating myself but it would be 50 some years now. And, for each and every celebration this cake was very special. She always filled it with homemade pastry cream and fresh strawberries when in season. And. of course, a dollop of whipped cream on the side! Thank you for helping this spectacular cake to make a comeback. It really does make every celebration memorable. And, it’s so much fun to make! Like magic in the oven!

I agree, Georgie - this falls under the wonderful heading of “looks fancy, tastes terrific, SO easy”! PJH

By: Karen

Karen — Mon, 23 Mar 2009 19:10:51 +0000

My daughter made this for my birthday. She used 1/4 tsp orange oil in addition to the vanilla. The filling was instant vanilla pudding (using half-and-half is a great tip!) and fresh, sliced strawberries.

The only complaint was that there wasn’t quite enough of it for our group of 7 cake lovers. Any chance you could give measurements for 3 layers? I think doubling the recipe would be too much of a good thing.

Just increase it all by half, Karen. For example, 4 egg yolks become 6; 1 stick of butter becomes 1 1/2 sticks, etc. Pretty simple; go for it! PJH

By: Esther Mozo

Esther Mozo — Tue, 22 Jul 2008 00:33:15 +0000

I’m a laywer in the Philippines but I also love to bake. So everytime there’s a birthday party in our office, I bake the cake. It’s my chance to try out new recipes and taste just a bit of it. Anyway, last time I looked at your website, I saw a recipe for choco-vanilla cake. It looked good and easy. I thought I’d try that for an upcoming birthday party at work next week. But today, I saw this Blitz Torte recipe and now I can’t make up my mind which one to try! I have an aunt who’s cook used to make Blitz Torte for special occassions when I was a little girl, so I know how great it tastes. Thanks for your wonderfully easy instructions and pictures. I find it comforting to know that I’m not the only one who’s intimidated by perfectly decorated cake pictures.

Esther, I’m the one who’s intimidated by beautifully decorated cake pictures! I don’t have that particular gene… but I do enjoy a good, tasty cake. Blitz torte is definitely faster/easier. And then, there’s the current post, Susan’s wonderful coconut cake… Ah, so many cakes, so few birthdays! - PJH

By: Christl Michele

Christl Michele — Sun, 20 Jul 2008 18:26:39 +0000

Wow! This recipe reminds me of one my Austrian mother used…I’ll have to try it ASAP. My question: what changes (if any) would I have to make to bake this cake at high altitudes (e.g. 8,000 feet or higher)?

Hi Christi - I’m not an expert at high altitude baking (we’re at 460′ here), but I’d add 1 large egg; add 3 tablespoons flour; increase oven temp. by 15° or so, and decrease baking time by about 5 minutes. Hope this works for you - PJH

By: Linda

Linda — Sun, 20 Jul 2008 14:23:51 +0000

What great ideas! I plan on sending to my newly married daughter, since this doesn’t sound hard and has step by step directions.
Now for the question…how would you suggest converting cake receipe to a choc cake (so I can try the pistachio pudding idea)?

Linda, try substituting 1/4 cup cocoa powder for 1/4 cup of the flour, see what happens. I’ve never tried it, no guarantees, you may need to increase the sugar (taste the batter) - but give it a try and let us know. - PJH

By: Paula Valencia

Paula Valencia — Sun, 20 Jul 2008 13:06:09 +0000

A good substitute for the Fiori di Sicilia (which seems to be a citrus flavored valnilla) would be to simply add vanilla and grated lemon. Or, use lemon flavored pudding.

This sounds like a great cake for any occasion. Chocolate pudding in the center with strawberries sounds good. The combinations are endless.

Thanks for a good recipe that seems easy.

You’re welcome, Paula. Though I have to disagree - vanilla and lemon rind, or lemon pudding, would be a substitute for Fiori - but not a GOOD substitute. Fiori just has that certain something… it’s more than the sum of its apparent parts, is what I’m saying. It’s lovely and aromatic and very easy to use, since a little goes a long way. Cheers!- PJH

By: Marilyn Hogan

Marilyn Hogan — Sun, 20 Jul 2008 11:50:54 +0000

I grew up in Worcester Massachusetts and as a child my mother (Swedish/Finnish) was always making great desserts. The Blitz Torte was one that we had often and I have been looking for the recipe for years. She always filled it with fresh strawberries and a cream of some kind. Thanks SO MUCH for sharing this. I have a cookbook CD I have done for my 3 daughters in Massachusetts of our family recipes and this will certainly be added.
Marilyn (Arvidson) Hogan
Maimi, FL.

By: Ann Snow

Ann Snow — Sun, 20 Jul 2008 06:48:11 +0000

I just read this blog for the first time–great ideas for individualizing the cake. BUT WHAT THE HECK IS “SWEET DOUGH FLAVOR”? You don’t have it listed as an ingredient on the main recipe, but at the bottom, it’s referred to.

I have a box of lemon instant pudding, and the blueberries out back are beckoning. I think the flavors will be great together. Thanks for what looks like a great recipe!

Whoops, editing error- please substitute “Fiori di Sicilia” for “sweet dough flavor” in the instructions. Sorry ’bout that - PJH

By: Shirley Haflich

Shirley Haflich — Sat, 19 Jul 2008 22:30:10 +0000

Are my eyes failing, too? The directions for the Blitz Torte do say when to add the sweet dough flavor, but I can’t seem to find it in the ingredient list. Since the postings are so enthusiastic, shall I assume it is an optional ingredient. If it is to be used, how much of it?

Shirley, it’s an editing error - should say Fiori di Sicilia, rather than sweet dough flavor. But they’re very similar, so use the same amount of sweet dough flavor, if you prefer. Sorry ’bout that! I get going too fast sometimes… - PJH

By: Betty Amer

Betty Amer — Sat, 19 Jul 2008 20:45:28 +0000

My copy of Joy of Cooking (1964) has a recipe called Cream Meringue Tart Cockaigne which is almost exactly the same as your Blitz Torte. (It has a little less butter in the cake, a little more sugar in the meringue.) Although it sounded intriguing enough for me to remember, I’ve never made it. After seeing your photos I think I’ll be baking a version soon!