Blitz Torte with Raspberries

By LoriCaputo

Ingredients

• Cake
• 1/2 cup (3 1/4 ounces) vegetable shortening
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/4 teaspoon salt
• 4 egg yolks, beaten light
• 1 teaspoon vanilla
• 3 tablespoons (1 1/2 ounces) milk
• 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• Topping
• 4 egg whites
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon granulated sugar
• 1/2 cup (1 1/2 ounces) sliced blanched almonds
• Filling
• 1 cup (8 ounces) whipping cream
• 2 tablespoons (1/2 ounce) confectioners' sugar
• 1 to 1 1/2 cups raspberries, fresh or, if frozen, thawed and drained

Preparation

Step 1

Preheat the oven to 350°F; lightly grease two 8 or 9-inch round cake pans.

Cream the shortening with 1/2 cup sugar and salt, then beat in the egg yolks, vanilla and milk. Stir in the flour and baking powder. Divide the mixture between the prepared pans, pressing it out with the back of a spoon.

Beat the egg whites with 3/4 cup sugar until stiff. Spread this meringue over the batter in the pans. Combine the cinnamon and sugar, and sprinkle over the meringue. Top with almonds.

Bake the cakes for 30 minutes, or until the cake just begins to pull away from sides of pan. Remove from the oven, cool slightly, then remove the cakes from their pans to cool completely on a wire rack.

While the cakes cool, make the filling. Using a chilled bowl and chilled beaters, whip heavy cream until thick. Add the sugar, and continue to beat until stiff. Gently stir in the raspberries.

Place one cake layer on a plate. Spread with filling. Top with the other cake layer. Refrigerate until ready to serve.