Recipe For Cooking Blitz Torte

Toaster Oven Cakes :: Trifles and Tortes

Blitz Torte

1 (18.25 oz.) box yellow cake mix
4 eggs, separated
Dash of salt
2/3 C. sugar
1 Tbsp. sugar
1/4 C. sliced almonds
1 pkg. frozen strawberries
1 C. whipped cream,  whipped with
    2 Tbsp. sugar

Bake cake mix as directed, except use 4 egg yolks instead of 2 whole eggs. Spread batter in two well-prepared and floured 9-in. round cake pans; set aside.

Beat egg whites with salt until frothy. Gradually beat in the 2/3 C. sugar, beating until sugar is completely dissolved. Spread this meringue over cake batter. Over meringue, sprinkle the 2 Tbsp. sugar and sliced almonds. Bake at 350 degrees F for 40 to 45 min.

Cool in pans for 15 min. Remove from pans and cool on rack with meringue side up.

To serve, cover meringue side of one layer with strawberries which have been partially thawed and drained. Over berries, spread 1 C. whipped cream. Save some of the whipped cream and a few whole berries to decorate top. Cover first layer with second layer, meringue side up. Place a dollop of whipped cream at intervals all around the top of the cake, with one dollop in center. Top each dollop with a strawberry.