Blueberry Blitz Torte | German Blueberry & Cream Meringue Cake
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Deutsch (German)
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German Blueberry Meringue Cake aka. Blitz Torte – the best cake for summer!
Should you have never tried Blitz Torte, please put in on you to-bake-list! You have not idea what you are missing out on! It is a true explosion of textures and tastes!
Think of it as a sponge cake with a crunchy, crackling meringue top, and a to-die-for cream or custard filling!
I used to bake this cake in Germany all the time, often using strawberries and a simple vanilla custard as a filling.
Upon my arrival in Canada, I decided to put a Canadian twist on this German cake classic. I went with a combination of frozen wild blueberries and a light and tangy whipped cream filling.
To stabilize my whipped cream without the use of gelatin, I used a packet of Dr. Oetker Whip It
and added a bit of cream cheese.
This gives the cream filling a slight tanginess which reminds me of cheesecake! Needless to say, that this cheesecake-like cream goes incredibly well with wild blueberries!
This Blueberry Blitz Torte is such a quick and easy cake to make around the Easter holidays! Even though the list of ingredients looks long, you will find the recipe really easy to make.
If you are looking for more German Cake Recipes, you might be interested in my Rustic German Apple Cake or my German Red Wine Cake with Pears.
My product recommendations :
 Simply Organic Vanilla Flav...Shop on Amazon |
 Blacklip Kitchen Pastry Too...Shop on Amazon |
 BOJIN Springform Cake Pan, ...Shop on Amazon |
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German Blueberry & Almond Meringue Cake
A classic German cake that tastes like summer, combining tender sponge cake with crispy, almond sprinkled meringue, and a blueberry & cream filling.
Ingredients
- 500 g wild blueberries frozen
- 4 eggs
- 125 g butter, softened
- 1 tsp lemon zest
- 1 pinch salt
- 2 tsp vanilla extract
- 325 g sugar
- 150 g flour
- 1 tbsp baking powder 15 g
- 5 tbsp milk
- 100 g slivered almonds
- 400 g whipping cream
- 1 Pck Whip it Dr Oetker Whipping Cream stabilizer
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 200 g creme cheese or creme fraiche at room temperature
Instructions
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Line two 26 cm springform pans with baking paper. Preheat oven to 175 Celsius
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Separate the eggs. Beat butter, lemon zest, salt, vanilla and 125 g of sugar until creamy and white. Add egg yolks one by one. Mix flour and baking powder and add tbsp by tbsp to the batter. Add milk in between tbsps of flour. Divide cake batter between the two pans and spread evenly.
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Beat egg whites, adding a pinch of salt and 200 g of sugar slowly as soft peaks are starting to form. Beat until stiff. Spoon half of the egg white mixture on the batter in one of the pans and spread evenly using an offset spatula. Sprinkle with some almonds. Repeat with the second springform. Bake cakes for 20 to 25 minutes. Take cakes out of the pan and let cool.
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Remove blueberries from the freezer and let sit for about 5 minutes. Mix powdered sugar with Whip it. Start to whisk the cream, sprinkling in the whip it-sugar-mix in as you continue to whisk. Add the softened cream cheese tbsp by tbsp as soon as the whipped cream starts to form soft peaks. Do not over whisk. Stir in vanilla and half-frozen blueberries.
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Put a metal cake ring around one of the almond meringue cakes. Spoon the blueberry cream on top, spread evenly and put the second sponge on top, almond-side facing up. Serve immediately
Liebe Kiki,
oh, seit ihr endlich in Kanada? Oder schon länger und ich habe es verpasst?
Eine Schulfreundin von mir lebt dort schon viele Jahre und ist dort super glücklich!
Wie es scheint, gefällt es euch auch sehr gut. Das freut mich :).
Deine Torte sieht mördermäßig lecker aus. Da könnte ich jetzt gut und gerne 2 Stückchen verschlingen!
Liebe Grüße,
Nadine
Liebe Kiki,
so, nun musste ich doch endlich mal schauen, ob du geantwortet hast :).
Freut mich, dass es euch gut geht! Ich denke oft dauert es eine Zeit, bis man sich richtig wohl fühlt und auch Freunde gefunden hat. Aber wenigstens habt ihr euch Beide und du bist nicht alleine. Das macht bestimmt auch schon einiges aus. Dann bin ich gespannt, wo es euch als nächstes hinzieht. Ich fände das ja toll, aber in der Theorie ist es ja doch etwas anderes als in der Praxis. Dein Stück war super lecker! Merci :).
LG, Nadine
Can you give the u.s. measurements for this cake thank you can’t wait to try it
Hallo,
Ich würde gerne wissen ob Schmand in Kanada Sourcreme ist und welche Menge ein Becher ist? 500m?
Wohne auch in Kanada und suche oft nach Rezepten von Deutschland.
Danke