BLITZ TORTE – Cathy Rowten

• 1/2 C Shortening
• Sugar
• 1/8 Tsp. salt
• 4 eggs, separated
• 1 tsp vanilla
• 3 Tbsp. milk
• 1 C sifted cake flour
• 1 tsp. baking powder
• 1/2 C sliced almonds
• 1/2 tsp. cinnamon
• Cream filling

Cream shortening; beat in 1/2 cup sugar and salt. Add lightly beaten egg yolks, vanilla and milk. Sift flour with baking powder; add to milk mixture.

Spread mixture in 2 greased pound cake pans.  

Beat egg whites until light;  add 3/4 cup sugar gradually. 

Spread on cake batter in both pans. Sprinkle with almonds, 1 tablespoon sugar and cinnamon. 

Bake at 350 degrees for about 30 minutes.  Let cool.

Spread cream filling between layers.  Yield: 12 servings.