Blitz Torte with Raspberries

he difference between a torte and a cake is similar to the difference between a pie and a tart: slight. Torte is the German word for cake. German layer cakes, like other European layer cakes, are often different than American layer cakes in several respects: they're shorter (often no more than 2 1/2-inch high), wider (10 to 12-inch in diameter), and contain less flour, relying on bread crumbs or ground nuts for body and texture.

In this country, a torte usually refers to a rich, moist cake of several thin layers with jam, pastry cream or whipped cream in between the layers. Blitz Torte, a popular German torte, calls for a moist, dense yellow cake to be topped with meringue, cinnamon sugar and almonds, and filled with custard. In this Americanized version, the torte is filled not with custard, but with raspberries bound with whipped cream. The combination -- almonds, cinnamon, raspberries, whipped cream and cake -- is superb. This cake is an impressive end to a celebratory meal.
Cake
1/2 cup shortening
1/2 cup granulated sugar
1/4 teaspoon salt
4 egg yolks, beaten light
1 teaspoon vanilla
3 tablespoons milk
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder

Topping
4 egg whites
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/2 cup sliced blanched almonds

Filling
1 cup whipping cream
2 tablespoons confectioners' sugar
1 to 1 1/2 cups raspberries, fresh or, if frozen, thawed and drained
Cream shortening with 1/2 cup sugar and salt, then beat in egg yolks, vanilla and milk. Stir in flour and baking powder. Spread mixture in two round greased 8-inch or 9-inch cake pans.

Beat egg whites with 3/4 cup sugar until stiff. Spread meringue over batter in pans. Combine cinnamon and sugar, and sprinkle over meringue. Top with almonds.

Bake cake in a preheated 350°F oven for 30 minutes, or until cake just begins to pull away from sides of pan. Remove from oven, cool slightly, and remove cakes from pans to cool completely on a wire rack.

While cake cools, make filling. Using a chilled bowl and chilled beaters, whip heavy cream until thick. Add sugar, and continue to beat until stiff. Gently stir in raspberries.

Place one cake layer on a plate. Spread with filling. Top with the other cake layer. Refrigerate until ready to serve.