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Photo of Blitz berry torte by WW

Blitz berry torte

8
Points®
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. The meringue cooks while the cake bakes to create a lovely contrast of moist cake and crunchy coating. The cake can also be cubed to create a trifle dessert. Simply layer a few cake cubes in the bottom of a straight-sided glass, top with a spoonful of the berry mixture, add another layer of cake cubes, and finish things off with a dollop of whipped topping.

Ingredients

Egg whites

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)

Egg yolk

2 medium

Almond extract

⅛ tsp

Fat free half and half creamer

⅓ cup(s)

Sliced almonds

2 Tbsp

Packed light brown sugar

1 Tbsp

Strawberries

⅔ cup(s), coarsely chopped

Blueberries

⅔ cup(s), coarsely chopped

Raspberries

⅔ 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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