Blitz Torte (10 to 12 Servings)

Note: This recipe comes from an old, yellowed newspaper clipping.

Cake Layers

1/2 cup each: butter, sugar
4 egg yolks
1 tsp. vanilla
1 cup sifted flour
1 tsp. baking powder
1/8 tsp. salt
3/4 cup milk

Meringue Layers

4 egg whites
3/4 cup sugar
1/2 cup slivered almonds

Custard Filling

1/2 cup sugar
1/4 cup cornstarch
2 cups scaled milk
1 egg slightly beaten
1 tsp. almond extract

For cake layers, cream butter and sugar; beat in egg yolks and vanilla. Sift flour with baking powder and salt; add to creamed mixture alternately with milk, blending until smooth. Spread in two 9-inch round pans which have been greased, waxed paper-lined and again greased. To prepare meringue, beat egg whites until soft peaks form. Gradually add sugar, continuing beating until stiff but not dry. Spread smoothly over unbaked batter; sprinkle with almonds. Bake at 350 degrees for 40 minutes. Cool in pans.

To prepare custard: In top of double boiler, combine sugar and cornstarch; stir in milk. Cook, stirring constantly until slightly thickened. Add small amount of hot mixture to egg; return to double boiler. Cook over hot water, stirring constantly, about 3 minutes longer. Add flavoring; cool. To assemble cake, remove cake from pans; spread custard between layers. Keep refrigerated.

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