Blitz Torte (Rich Cake)

Makes 12 servings

Prep Time: 15 min.
Baking Time: 35 min.

Ingredients:

•       4  eggs, separated
• 1 3/4  cups sugar, divided
•    1/2  cup butter or margarine
•    1/4  cup evaporated fat-free milk
•       1  cup all-purpose flour
•       3  teaspoons baking powder
•       1  teaspoon vanilla
•    1/4  cup chopped pecans
•       2  Tablespoons sugar
• Custard
  •       3  Tablespoon all-purpose flour
  •    1/3  cup sugar
  •       1  cup evaporated fat-free milk
  •       1  egg
  •       2  teaspoons vanilla

Cooking Directions:

Preheat oven to 325-degrees F. and grease and flour two 9-inch round baking pans.

1) In a medium bowl, separate eggs and place the white.

2) Place egg yolks in a custard cup and set aside.

3) With a electric beater, beat egg whites until foamy.

4) Gradually add 1 cup sugar while continuing to beat at the highest speed.  Beat until very stiff. Set aside.

5) In another medium bowl, combine 3/4-cup sugar and butter. Beat well.

6) Add egg yolks and beat.  Add milk, flour, baking powder, and vanilla.

7) Beat until well blended.  Divide batter between the two pans.

8) Divide whipped egg whites between the two pans.  Spread out evenly.

9) Sprinkle with nuts and 2 Tablespoons sugar.

10) Bake for 35 minutes.  Remove from oven.

11) Loosen cake by running a knife around the edges.

12 While cake is cooling prepare custard.  In a small saucepan, mix flour and sugar.

13) Gradually stir in milk.  Add egg and cook over medium heat, stirring constantly until mixture coast the spoon and is thickened.

14) Remove from heat and stir in vanilla.

15) Refrigerate until ready to use.

16) When cakes re cool carefully remove from pan and place one cake on a serving platter with meringue side up.

17) Spread cooled custard over the meringue. Place second cake on top with meringue side up.

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