Suzi’s Blog

Blitz Torte with Honey Custard

Posted by: Brian on May 9, 2013 | Leave a comment

When Suzen and I lie in bed, we have discussions. Like, what are making for dessert to take to our friends’ dinner party the next night.

Thanks to Vintage Cakes by Julie Richardson this discussion was lengthy and productive. In tomorrow’s post, I’m going to review Vintage Cakes in detail to give you and overview of the entire book. And why you should definitely go out, but it, and start baking away.

But today, I thought I would give you a specific example of why this cookbook should be on your shelves. No, it should be open on your countertop.

This cake give you an education in baking techniques. I was about to say “new” techniques but this book is Vintage Cakes. This dish is actually called a Blitz Torte and reflects a sturdy history of torte development and baking.

There are two reasons to bake this cake. First, each layer has “two” parts: a bottom of regular cake batter topped with a lovely meringue. Those two layers are “glued” together with an incredible honey custard. The whole wonder is topped with fresh berries. And, we had some leftover custard so we put it on the top layer as base for berries there.

The cake itself is a tender brown sugar treat. The meringue is baked until it is firm, but not crunchy dry. The honey custard is a miracle. It’s lovely here. But I can imagine making it separately and using in a multitude of ways. This custard would be a perfect on pound cake or with strawberry shortcake. It hurts to say this, but whipped cream can be replaced. This custard is the replacement.

We made this cake for that dinner party. We got the “oooh” and “aaah” response we expected. I expected to have left overs to take home the next day for breakfast. I was completely disappointed in that hope. Silly me. Never, never underestimate the power of honey

 

Berry Crème Fraîche Cake

Yield: 8 to 10 servings

Ingredients:

For the honey custard:

• ¾ cup whole milk
• 2egg yolks
• ⅓ cup ( 4 ounces) honey
• ¼ teaspoon fine sea salt
• 1 ½ tablespoons cornstarch
• 2 tablespoons (1 ounce) unsalted

For the cake:

• 1 cup (4 ounces) sifted cake flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ½ ( 4 ounces) unsalted butter, at room temperature
• ½ cup (3 ¾ ounces) firmly packed brown sugar
• 4egg yolks
• 1 teaspoon pure vanilla extract
• 3 tablespoons whole milk

For the meringue topping:

• ¼ teaspoon fine sea salt
• 4 egg whites
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup toasted and coarsely chopped hazelnuts
• 2 teaspoons Turbinado sugar

Preparation:

First, make the honey custard. Heat the milk over low heat in a small saucepan until hot but not boiling. Meanwhile, thoroughly whisk together in a small bowl the egg yolks, honey, and salt, and then whisk in the cornstarch. Slowly whisk one third of the hot milk into the yolk mixture. Pour this mixture back into the saucepan with the hot milk and gently cook over medium-low heat, whisking steadily, until the mixture begins to thicken and has been bubbling for roughly 1 minute. You will need to stop whisking for a moment to check if it is bubbling. Strain the mixture through a fine mesh sieve into a clean bowl and whisk in the butter until melted.

Place a piece of plastic wrap directly onto the surface of the custard and refrigerate at least until cool, about 1 hour, or keep in an airtight container in the refrigerator for up to 5 days.

To make the cake, center an oven rack and preheat the oven to 350⁰F.

In a small bowl, sift together the flour, baking powder, cinnamon, and salt and then whisk the ingredients by hand to ensure they are well mixed.

Using a stand mixer fitted with the paddle attachment, combine the butter and brown sugar together on medium speed until smooth. Add the egg yolks two at time. blending well between additions. Combine the milk and the vanilla in a separate cup. On low speed, stir in the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. After each addition, mix until just barely blended and stop and scrape the bowl.

Divide the thick batter between the prepared pans (there will be approximately 7+ ounces per pan) and spread it evenly out to the edges of the pans. The batter will just barely cover the bottom of each pan. Set the pans aside while you prepare the meringue topping.

To make the meringue topping, put the egg whites and salt into the clean bowl of a stand mixer fitted with the whisk attachment. Whip on low speed until frothy. Gradually increase the speed to medium-high, whipping until the whites forms soft peaks. With the mixer on low speed, slowly add the granulated sugar in a steady stream. Raise the mixer speed again to medium-high peaks. Fold in the vanilla. Spread even amounts of the meringue on top of the cake batter (approximately 5 ounces per pan) and sprinkle with the hazelnuts and Turbinado sugar.

Place the cakes in the middle of the oven and bake until the tops are lightly browned and the cakes have shrunk just slightly away from the sides of the pan, 30 to 35 minutes. Removed the cakes to cool on a wire rack for 20 minutes before removing them from the pans.

To assemble the cake, place one of the cake layers, meringue side up, onto a cake plate. Don’t be nervous about the peaks and valleys of the meringue; this is part of the allure of the cake. Spread the honey cream onto the cake. Place the second layer on top, meringue side up. Serve promptly or refrigerate until ready to serve. This cake is great served with fresh berries either on the side, in the middle, on the top, or all of the above.

If you choose to sandwich this cake with jam [instead of the honey custard] it can be kept in an airtight container at room temperature. If filled with the honey cream, it needs to be kept in an airtight refrigerated container. Either way, the cake is best the day it is made but keeps for up to 2 days.

Source: Vintage Cakes by Julie Richardson

Photo Credits: Canon T2i, 18-55mm lens at F/5.0, 1/60 second at ISO 1250 [no flash]