Mayo Blitz Torte

"From the 'Tried & True Grit' Cookbook, which consists of recipes published in 'The Grit' from 1884 to 1976. This recipe appeared on August 11, 1957. Making this cake is a fussy operation, but well worth the effort for a special occasion. The meringue and topping between layers create a unique texture."
 
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Ready In:
1hr 5mins
Ingredients:
16
Serves:
10
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ingredients

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directions

  • Combine topping ingredients in a small bowl and set aside.
  • Preheat oven to 350 degrees.
  • Butter two 9-in layer cake pans; dust lightly with flour.
  • Cream butter or margerine with 1/2 c sugar in a medium mixing bowl.
  • Blend egg yolks, milk, and 1 t vanilla.
  • Sift flour with baking powder & salt.
  • In a separate large mixing bowl, beat egg whites until foamy. Gradually add 3/4 c sugar, 1 T at a time, beating after each addition. Continue beating until meringue holds stiff peaks. Set aside.
  • Assemble cake batter by adding egg yolk mixture and flour mixture alternately to creamed mixture. Divide in two equal parts and spread in two prepared cake pans.
  • Divide meringue and spread on unbaked batter in both pans. Sprinkle evenly with cinnamon-sugar topping.
  • Bake 20-25 minutes, until meringue is set and cake layers are done.
  • Remove from oven and cool thoroughly on wire racks. Run spatula around inside of pans and remove cake layers, keeping meringue side up.
  • Just before serving, place one layer on serving plate, with meringue side up.
  • Spread with filling made by mixing mayo, sour cream, 2 T sugar, and 1 t vanilla.
  • Top with other layer, meringue side up.

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RECIPE SUBMITTED BY

<p><br /> <br />Fannie Farmer is my favorite GENERAL cookbook. I also like all the Moosewood series and Helen Brown's West Coast Cookbook. <br /> <br />Theoretically, I'm retired, but I do a lot of volunteer work for the League of Women Voters.</p>
 
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