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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.

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

Find it online: https://kitchenbyclara.com/berry-blitz-torte-recipe/