Berry Blitz Torte Recipe

ByClara Bennett
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Introduction

The Berry Blitz Torte is a light, elegant cake bursting with fresh berries and a luscious vanilla pastry cream. Layers of tender cake topped with a delicate meringue create a delightful contrast in textures, perfect for any special occasion or a sweet everyday treat.

A thick, round cake on a white plate with two layers of light yellow sponge cake separated by a layer of cream and fresh red raspberries. The cake is topped with a cracked light brown meringue layer sprinkled with toasted almond slices. A slice is cut out and placed upright on several stacked white plates with a fork nearby. There are some loose raspberries and almond crumbs scattered on a white marbled surface. The cake has a rough but inviting texture, with creamy and fruity middle layers visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 1/2 cups (567g) milk, whole preferred
  • 1/2 cup (99g) granulated sugar
  • 1/4 teaspoon table salt
  • 1/3 cup (39g) cornstarch
  • 3 large egg yolks
  • 1 large egg
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 1/2 cup (113g) heavy cream, whipped; optional
  • about 1 1/2 to 2 cups (about 191g to 255g) fresh raspberries, sliced strawberries, blueberries, or blackberries
  • 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F
  • 1/2 cup (99g) granulated sugar
  • 1/4 teaspoon table salt
  • 4 large egg yolks (save the whites for the topping), at room temperature
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 3 tablespoons (43g) milk
  • 1 teaspoon baking powder
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 4 large egg whites
  • 3/4 cup (149g) King Arthur Baker’s Special Sugar or granulated sugar*
  • 1/2 cup (50g) almonds, sliced or slivered
  • 1/2 teaspoon cinnamon*
  • 1 tablespoon (14g) granulated sugar*

Instructions

  1. Step 1: To make the filling, combine 2 cups (454g) of the milk, sugar, and salt in a medium saucepan. Stir and heat over medium until simmering, dissolving the sugar.
  2. Step 2: In a separate bowl, whisk cornstarch, egg yolks, and whole egg with the remaining 1/2 cup (113g) milk.
  3. Step 3: Temper the egg mixture by whisking some of the hot milk into it slowly, then pour back through a strainer into the remaining hot milk. Return to heat and bring to a boil while whisking constantly. Cook for 2 minutes until thickened.
  4. Step 4: Remove from heat, stir in vanilla, then transfer filling to a heatproof container. Cover the surface with buttered plastic wrap to prevent skin from forming. Refrigerate until cool.
  5. Step 5: Preheat oven to 350°F. Grease two 8″ round cake pans, optionally lining with parchment and greasing the parchment.
  6. Step 6: For the cake, beat butter, sugar, salt, and egg yolks in a medium bowl until smooth. Scrape sides and beat briefly more.
  7. Step 7: Add vanilla, milk, baking powder, and flour; mix until stiff batter forms. Spread evenly into the prepared pans—batter will barely cover the bottoms.
  8. Step 8: For the topping, beat egg whites until foamy. Gradually add sugar and continue beating until glossy and somewhat stiff but not peak-hard.
  9. Step 9: Spread meringue over cake batter, sprinkle with almonds. Mix cinnamon with sugar and dust on top.
  10. Step 10: Bake cakes for 30 minutes, until almonds turn lightly golden. Cakes will puff and then settle as they cool.
  11. Step 11: Cool cakes 15 minutes in pans. Loosen edges and invert onto racks to cool completely. Sprinkle any fallen almonds back on top.
  12. Step 12: When ready to assemble, gently stir chilled pastry cream to loosen (some lumps are fine). For richer cream, fold in whipped heavy cream carefully.
  13. Step 13: Place one cake layer meringue-side up on a plate. Spread with pastry cream, then top with fresh berries.
  14. Step 14: Add the second cake layer, meringue-side up, completing the torte. Serve immediately or chill until serving.

Tips & Variations

  • Use a variety of fresh berries for the best flavor and color contrast.
  • Folding whipped cream into the pastry cream adds lightness and richness.
  • For extra almond flavor, lightly toast the almonds before sprinkling them on the meringue.
  • Make the pastry cream a day ahead to deepen flavors and save time.

Storage

Store the assembled torte covered in the refrigerator for up to 2 days. To prevent the meringue topping from becoming soggy, add fresh berries just before serving if possible. Leftover cake layers and pastry cream can be stored separately, with cake wrapped tightly and cream in an airtight container for up to 3 days. Reheat is not recommended as the textures may change.

How to Serve

A round layered cake with three main layers sits on a white plate on a white marbled surface. The bottom layer is a golden yellow sponge cake that looks soft and fluffy. The middle layer consists of white creamy filling mixed with bright red raspberries, giving a fresh and juicy look. The top layer is a thick, light brown meringue with almond slices sprinkled over it, adding a crunchy texture. A slice cut from the cake shows all the layers clearly, and the slice is placed on a stack of white plates with scalloped edges. There are a few loose raspberries and almond slices scattered around the plate on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Fresh berries are best for texture and flavor, but you can use thawed frozen berries. Drain excess liquid well to avoid sogginess.

Why do I need to temper the egg yolks?

Tempering gradually warms the yolks and prevents them from scrambling when added to hot milk, ensuring a smooth pastry cream.

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Berry Blitz Torte Recipe

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★★★★★

4.6 from 102 reviews

The Berry Blitz Torte is a delicate and luscious dessert featuring a light almond meringue cake layered with creamy vanilla pastry filling and fresh mixed berries. This elegant torte combines fluffy baked cake topped with a glossy almond-studded meringue, a rich homemade pastry cream enriched optionally with whipped cream, and a generous topping of juicy berries. Perfect for summer gatherings or special occasions, this dessert balances textures and flavors beautifully.

  • Author: Clara
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours (including chilling and cooling time)
  • Yield: 8–10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Pastry Cream Filling

  • 2 1/2 cups (567g) whole milk, divided
  • 1/2 cup (99g) granulated sugar
  • 1/4 teaspoon table salt
  • 1/3 cup (39g) cornstarch
  • 3 large egg yolks
  • 1 large egg
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 1/2 cup (113g) heavy cream, whipped (optional)

Cake

  • 8 tablespoons (113g) unsalted butter, at room temperature (at least 65°F)
  • 1/2 cup (99g) granulated sugar
  • 1/4 teaspoon table salt
  • 4 large egg yolks (save the whites for the topping), at room temperature
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 3 tablespoons (43g) milk
  • 1 teaspoon baking powder
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour

Topping

  • 4 large egg whites
  • 3/4 cup (149g) King Arthur Baker’s Special Sugar or granulated sugar
  • 1/2 cup (50g) almonds, sliced or slivered
  • 1/2 teaspoon cinnamon
  • 1 tablespoon (14g) granulated sugar

Assembly

  • About 1 1/2 to 2 cups (191g to 255g) fresh raspberries, sliced strawberries, blueberries, or blackberries

Instructions

  1. Make the Filling: In a medium saucepan, combine 2 cups (454g) milk, sugar, and salt. Heat over medium until simmering while stirring to dissolve sugar.
  2. Prepare Egg Mixture: Whisk cornstarch, egg yolks, and whole egg with the remaining 1/2 cup (113g) milk until smooth.
  3. Temper the Eggs: Slowly whisk some of the hot milk mixture into the egg mixture to temper it, preventing scrambling.
  4. Cook the Pastry Cream: Pour the tempered egg mixture back through a strainer into the saucepan with remaining hot milk. Bring to a boil over medium heat, stirring constantly for 2 minutes until thickened.
  5. Finish the Filling: Remove from heat, stir in vanilla extract, transfer to a container, cover surface with buttered plastic wrap to prevent skin, and refrigerate until cool.
  6. Preheat Oven and Prepare Pans: Preheat oven to 350°F. Lightly grease two 8″ round cake pans, optionally lining with parchment paper.
  7. Make Cake Batter: In a medium bowl, beat together butter, sugar, salt, and egg yolks until well combined. Add vanilla, milk, baking powder, and flour; beat until stiff batter forms.
  8. Spread Batter: Divide and spread the batter evenly in the prepared pans; batter will barely cover the bottom.
  9. Make Meringue Topping: Using a mixer, beat egg whites until foamy. Gradually add sugar and beat until glossy and somewhat stiff peaks form.
  10. Assemble Cake Layers: Spread meringue evenly over the cake batter in each pan.
  11. Add Almonds and Cinnamon Sugar: Sprinkle almonds over the meringue, mix cinnamon with sugar and dust on top.
  12. Bake: Bake cakes for 30 minutes or until almonds are lightly browned and cakes have puffed.
  13. Cool the Cakes: Let cakes cool for 15 minutes in pans, then carefully loosen edges and invert onto racks to cool completely. Replace any fallen almonds.
  14. Prepare Filling for Assembly: Gently stir chilled pastry cream to loosen; optionally fold in whipped heavy cream for richness.
  15. Assemble the Torte: Place one cake layer meringue-side up on a plate, spread with filling, top with fresh berries, then place the second cake layer meringue-side up on top.
  16. Serve or Store: Serve immediately or refrigerate until ready to serve.

Notes

  • Tempering the egg mixture is crucial to avoid scrambled eggs in the pastry cream.
  • Spreading the batter thin in the pans is expected; the meringue layer and baking will create the cake’s volume.
  • Using buttered plastic wrap on pastry cream prevents a skin from forming during chilling.
  • Whipping heavy cream and folding it into the pastry cream adds a lighter texture and increased volume.
  • Fresh mixed berries can be chosen according to preference or seasonal availability.
  • The almond and cinnamon sugar topping adds crunch and subtle spice to the meringue.
  • Handle meringue gently to maintain its volume before baking.

Keywords: berry torte, almond meringue cake, pastry cream, fresh berries dessert, layered cake, summer dessert

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