7

Blitz Berry Torte

Total Time
50 min
Prep
30 min
Cook
20 min
Serves
10
Difficulty
Difficult
Our creamy berry filling nestled between two layers of spongy cake is a dessert lover's dream!
Ingredients

egg white(s)

3 large

sugar

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

tsp

fat-free half-and-half

cup(s)

sliced almonds

2 Tbsp

packed light brown sugar

1 Tbsp

strawberries

cup(s), coarsely chopped

fresh blueberries

cup(s), coarsely chopped

fresh raspberries

cup(s), coarsely chopped

light sour cream

3 Tbsp

Instructions

  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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