Orange Berry Blitz Recipes

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BERRY BLITZ TORTE



Berry Blitz Torte image

This cake may look difficult to make but it's easy! If I can make it, so can you! You can use any berries that you want and you can use your own recipe for pastry cream instead of the cheater's version. I leave the almonds off. A King Arthur Flour recipe.

Provided by Lvs2Cook

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/2 cup butter
1/2 cup sugar
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla
3 tablespoons milk
1 teaspoon baking powder
1 cup flour
4 large egg whites
3/4 cup sugar
1/2 cup sliced blanched almond
1/2 teaspoon cinnamon
1 tablespoon sugar
1 (3 ounce) box instant vanilla pudding
2 teaspoons vanilla
1 3/4 cups light cream or 1 3/4 cups heavy cream
fresh berries, of your choice use as many as you would like

Steps:

  • Preheat oven to 350º. Lightly grease 2 8" round pans.
  • In a medium mixing bowl, cream the butter, sugar, salt, and egg yolks together.
  • Beat in vanilla, 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 until light; gradually add the 3/4 cup sugar and continue to beat until the meringue is smooth, glossy and somewhat stiff. Do NOT beat until there are stiff points.
  • Spread the meringue on the batter in the pans and sprinkle with the almonds, cinnamon and sugar.
  • Bake for 30 minutes, until lightly browned.
  • Remove from oven and cool in pans for 15 minutes. Loosen edges and gently turn them out onto racks with the meringue on top. If some of the almonds fall off, just sprinkle them back on top.
  • Mix pudding, vanilla, and cream together until thick.
  • Place one of the cake layers, meringue side up, on a serving plate.
  • Spread with all the pastry cream.
  • Add a layer of berries.
  • Top with second layer, meringue side up.
  • Decorate top with berries if desired.
  • Serve immediately or refrigerate until serving time.

Nutrition Facts : Calories 525.5, Fat 28.9, SaturatedFat 15, Cholesterol 170.8, Sodium 411.1, Carbohydrate 59.5, Fiber 1.4, Sugar 43.6, Protein 8.5

BLITZ TORTE



Blitz Torte image

Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha Bakes" episode 713.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 21

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 cup unbleached all-purpose flour, plus more for pans
1/2 cup sugar
1/2 teaspoon kosher salt
4 large egg yolks (reserve the whites for meringue topping)
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1 teaspoon baking powder
4 large egg whites
1 cup plus 1 tablespoon sugar, divided
1/2 cup sliced blanched almonds
1/2 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
2 tablespoons orange juice
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 teaspoons freshly grated orange zest

Steps:

  • Preheat the oven to 350 degrees. Lightly butter two 9-by-2-inch round baking pans. Dust with flour, tapping out excess. Set aside.
  • Make the cake: Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in flour, buttermilk, vanilla, and baking powder, until well blended.
  • Divide batter between prepared pans (the batter will barely cover the bottom of the pans).
  • Make the meringue topping: In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add 1 cup sugar and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.
  • Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and remaining tablespoon sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula, gently remove cakes from pans, and return the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.
  • Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl. Stir in orange zest and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
  • Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately or refrigerate until serving, up to 3 hours.

BERRY BLITZ TORTE



Berry Blitz Torte image

Blitz means "lightning" in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it's best to fill them with cream and berries within 3 hours of serving so they don't get soggy. This recipe is adapted from my friend's mother, Patricia O'Neal, who got it from her mother, Genevieve Lehmont.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 18

1/2 cup/115 grams unsalted butter (1 stick), softened, plus more for greasing the pans
1/2 cup plus 2 tablespoons/80 grams cake flour, plus more for dusting the pans
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup/100 grams granulated sugar
4 egg yolks, at room temperature
1/4 cup/60 milliliters whole milk
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of fine sea salt
6 tablespoons/75 grams granulated sugar
1 cup/120 grams chopped pecans
1 1/2 cups/360 milliliters heavy cream
1 to 3 tablespoons confectioners' sugar, to taste
1 1/2 teaspoons vanilla extract
2 pints/490 grams fresh raspberries or other berries

Steps:

  • Heat oven to 350 degrees. Grease two round 8-inch cake pans and line the bottoms with parchment paper. Grease the paper, then lightly flour the pans.
  • In a small mixing bowl, whisk together cake flour, baking powder and salt.
  • Using an electric mixer fitted with the paddle attachment or electric beaters, beat 1/2 cup softened butter and sugar until fluffy and creamy, 2 to 3 minutes. Add egg yolks one at a time, beating, until well combined. Add half the cake flour mixture, then half the milk to the butter mixture, beating until smooth. Repeat with remaining flour mixture and milk, then beat in vanilla and nutmeg. Scrape batter evenly into prepared pans and smooth the tops.
  • To make meringue topping, whip egg whites with cream of tartar and salt in an electric mixer until cloudlike and very foamy. Continue whipping while adding sugar 1 tablespoon at a time. Whip until meringue is smooth and glossy, and stiff peaks form.
  • Cover cake batter with meringue, dividing it evenly between pans. Swirl the tops, and sprinkle with pecans. Bake until meringue is golden brown and a toothpick inserted in the center all the way down to the cake emerges clean, about 25 minutes. Remove from oven and transfer pan to a wire rack. Cool for 30 minutes; turn cake out of pan and place on rack right-side up. Let cakes cool completely.
  • To assemble, whip the cream with as much of the sugar as you like, and vanilla. Place one cake layer on a serving plate with the meringue side down. Spoon whipped cream on top, then cover with berries. Place second cake layer on top of whipped cream with meringue side up. Serve cake as soon as possible after filling, preferably within 3 hours, and use a serrated knife to cut.

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