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Oma's German Blitz Torte Recipe – Lightning Cake

This German Blitz Torte looks fancy but is surprisingly easy! Made with simple ingredients, it comes together fast. Choose from whipped cream or Mutti’s custard filling and enjoy this delicious treat!

Ingredients:

For The Meringue

• 4 egg whites
• 1 cup (200 grams) granulated sugar
• ⅓ teaspoon (1.5 grams) baking powder
• ½ cup (50 grams) sliced or slivered almonds

For The Cake

• ½ cup (114 grams) unsalted butter, room temperature
• ½ cup (100 grams) granulated sugar
• 4 egg yolks
• ¼ cup (60 milliliters) milk
• 1 cup (130 grams) all-purpose flour
• ¼ teaspoon (1.5 grams) salt
• 1 teaspoon (4 grams) baking powder
• 1 teaspoon (5 milliliters) almond extract

For The Whipped Cream Filling

• 2 cups (480 milliliters) heavy (whipping cream) 
• 2 pouches of Dr. Oetker's Sahnesteif (Whip It)
  
• 2 tablespoons (26 grams) granulated sugar or to taste
• 1½ - 2 cups fresh raspberries, sliced strawberries, blueberries, or blackberries (optional)

Or The Custard Filling 

• 1 cup (240 milliliters) milk
• 2 tablespoons (26 grams) granulated sugar
• 1 egg yolk
• 1 tablespoon (8 grams) corn starch
• 1 tablespoon (14 grams) butter
• ½ teaspoon vanilla or almond extract
• 1½ - 2 cups fresh raspberries, sliced strawberries, blueberries, or blackberries (optional)

Instructions:

For The Meringue

1. Preheat oven to 325°F (160°C). Grease and flour 2 8-inch layer pans with removable bottoms. Set aside.
2. In a bowl, beat egg whites until frothy with soft peaks. Gradually beat in sugar and baking powder until glossy and stiff peaks form. Place in fridge until ready to use.

For The Cake To Finish The Cake:

1. In a bowl, cream butter and sugar. Beat in egg yolks.
2. In another bowl, mix together flour, salt, and baking powder. Add to butter mixture along with the milk and almond extract. Mix well.
3. Spread batter into pans. It will be a thin layer of batter. Use a wet spoon to help spread it out.
4. Spread the meringue over batter in each pan. Sprinkle the meringue with almonds.
5. Bake the cakes until the meringue is set, about 35 to 40 minutes. Cool in pans on a wire rack. Remove cakes from pans and cool fully.

To Assemble:

1. Place one cake on a serving plate with the meringue side up. If you have a cake ring, place it around the cake.

For The Whipped Cream Filling

1. Whip the cream with Whip It according to package instructions, adding sugar once peaks start forming. 

For The Custard Filling

1. Mix milk, sugar, and corn starch together. Bring to boil, stirring constantly.
2. Remove from heat. Pour some of the hot milk mixture into the egg yolk and mix. Pour egg mixture back into rest of hot milk and return to heat and bring just to boiling point.
3. Remove from heat and add butter. Cool and add almond or vanilla extract.

To Continue Assembly:

1. Spread the whipped cream or the custard filling on top of the meringue. Add a layer of berries, if using.
2. Place the other cake on top with its meringue side up. Carefully remove the cake ring, if using.
3. Decorate with whipped cream, if desired. Keep refrigerated. Use a serrated bread knife or an electric knife to cut the cake.

Notes/Hints:

• Needing some more quick cake ideas? Check out these cakes from Oma.
  

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on December 4, 2025