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BLITZ TORTE 
1/2 c. butter
4 egg yolks
1 tsp. baking powder
3/4 c. sugar
1 tbsp. sugar
1/2 c. sugar
1 tsp. vanilla
1/2 c. sugar
1 c. vanilla
1 c. all-purpose flour
4 egg whites
1/2 c. chopped cashew or almonds
1/2 tsp. cinnamon

FOR CREAM FILLING:

2 tbsp. butter
3 tbsp. cornstarch
1 c. milk
1 tbsp. rum
1/4 c. sugar
1/8 tsp. salt
2 egg yolks

Cream butter and 1/2 cup sugar until fluffy. Add beaten egg yolks, vanilla and milk. Beat in sifted flour and baking powder; blend well. Spread mixture in 2 x 9 inch removable bottom pans (greased) or 2 round pans. Set aside.

Beat egg whites until frothy. Add 3/4 cup sugar and beat until stiff peaks form. Spread on unbaked mixture on 2 pans. Sprinkle with mixture of cashews, sugar and cinnamon. Bake in 350 degree oven for 30 minutes or less. Cool and spread cream filling between layers.

Cream Filling: Combine sugar, cornstarch and salt. Mix well. Add diluted milk gradually. Put on fire continuously stirring until slightly thickened. Add 1/2 of mixture on beaten egg yolks. Put back on remaining mixture in saucepan and continue stirring until thickened. Cool. Add rum and butter. Spread between layers of blitz torte.

Note: Invert one layer. Meringue should be at the bottom and the second layer of meringue on top.

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