Food Friday: Blitz Torte

 

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I ran out of time this week and didn’t manage my usual wonders in the kitchen.  But I did run across an interesting cookbook:

 The Victory Binding of the American Woman’s Cook Book

Wartime Edition

Edited  by Ruth Berolzheimer, 1944

There is a handwritten note in the inside that says:

War – 1942

Will He come back to marry me?

Marlene Anne

1944

I love this photo:  The Machine Beats Time As Well As Batter While You Supply The Brain That Makes The Cake.

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Blitz Torte

½ cup shortening

½ cup sugar

1/8 tsp salt

4 egg yolks, beaten light

1 tsp vanilla

3 tbsp milk

1 cup sifted cake flour

1 tsp baking powder

4 egg whites

¾ cup sugar

½ cup sliced blanched almonds

1 tbsp sugar

½ tsp cinnamon

Cream shortening; beat in sugar and salt, then egg yolks, vanilla, milk and flour (sifted with baking powder).  Spread mixture in 2 round greased cake pans.  Beat egg whites until very light, add ¾ cup sugar gradually and spread on the un-baked mixture in both pans.  Sprinkle with almonds, 1 tbsp sugar and cinnamon and bake in a moderate oven (350 degrees F) about 30 minutes.  Let cool and put together with cream filling.  Makes 1 (9-inch) 2 layer cake.

Cream Filling:

1/3 cup sugar

3 tbsp cornstarch

¼ tsp salt

2 egg yolks

2 tbsps butter

2 cups milk, scalded

1 tsp vanilla

Combine sugar, cornstarch, salt and egg yolks; beat thoroughly.  Add butter and enough milk to make a smooth paste.  Add paste to remaining hot milk and cook over boiling water, stirring constantly until mixture is thickened.  Cool and add vanilla.  If desired add ½ cup chopped nut meats.