Photo of Blitz Berry Torte by WW

Blitz Berry Torte

Smartpoints value per serving
Total Time
50 min
30 min
20 min
Our creamy berry filling nestled between two layers of spongy cake is a dessert lover's dream!


egg white(s)

3 large


½ cup(s)

all-purpose flour

1 cup(s)

baking powder

1 tsp

table salt

¼ tsp

unsalted butter

¼ cup(s), at room temperature

unsweetened applesauce

¼ cup(s)

uncooked egg yolk(s)

2 large

almond extract


fat-free half-and-half


sliced almonds

2 Tbsp

packed light brown sugar

1 Tbsp


cup(s), coarsely chopped

fresh blueberries

cup(s), coarsely chopped

fresh raspberries

cup(s), coarsely chopped

light sour cream

3 Tbsp


  1. Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray.
  2. Whip egg whites just until they hold a soft peak. Next, add 1/2 cup of granulated sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy; set meringue aside.
  3. Whisk flour, baking powder and salt together in a large bowl; set aside. Beat butter with an electric mixer until light and airy. Add the remaining 1/2 cup of granulated sugar and cream the mixture until light and fluffy; add the applesauce, beat to combine and then add the egg yolks and almond extract; beat to combine. Add the flour mixture in 3 batches, alternating with the half-and-half, mixing to combine.
  4. Pour batter into prepared pans and smooth the tops; gently spread each with half the meringue and sprinkle each with 1 tablespoon of almonds. Bake until meringue begins to turn golden, about 20 to 25 minutes.
  5. Meanwhile, combine sour cream and brown sugar; mix in berries and set aside.
  6. Allow cakes to cool in pans on wire rack for 10 minutes. Remove from pans, turn meringue-side up and cool completely. Place one cake layer, meringue-side down, on a serving plate, spread with berry mixture and top with second layer, meringue-side up. Slice into 10 pieces and serve.

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