Katherine Kelly and her mom, Susan.

Editor’s Note: In celebration of Mother’s Day, Our State staff members are sharing their moms’ favorite recipes. Enjoy!

Katherine Kelly is the production assistant at Our State. Her mom, Susan, made this torte for holidays. Katherine and her two brothers loved it.

Blitz Torte

  • 1 cup cake flour or 1 cup minus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • 1 ¼ cup sugar
  • 4 eggs, separated, at room temperature
  • ¼ cup milk
  • 1 ½ cup milk (for filling)
  • 1 teaspoon vanilla
  • ¼ teaspoon cream of tartar
  • ⅓ cup sliced almonds
  • 1 (4 serving) package instant vanilla pudding
  • 3 heaping tablespoons whipped cream

Combine flour, baking powder, and salt. In a large bowl, cream butter and ½ cup of sugar. Beat in egg yolks, one at a time, beating well after each one. Add dry ingredients alternately with milk and vanilla. Blend all ingredients and spread evenly in 2 well-greased, 9-inch round cake pans. In a small bowl, beat egg whites until foamy; add cream of tartar and beat until soft peaks form. Lightly spread this mixture over the cake batter. Sprinkle the top with the almonds and 2 tablespoons sugar. Bake at 350° for 30 minutes, or until meringue is golden. Cool.

Filling: Make the package of instant pudding, but use only 1 ½ cups of milk. Chill for 5 minutes. Fold in whipped cream. Assemble cakes, meringue side on top. Garnish the top with whipped cream.

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