Welcome to our May Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake this month’s recipe, Berry Blitz Torte, then share a photo of your creation, tagging it #bakealong. Enjoy! May means graduations. And wedding showers. Throw the potential for birthday celebrations in there, and you’ve got all kinds of reasons to bake a cake. Or multiple cakes, if you’re the designated family cake baker.

Most of us have a go-to cake recipe, one we religiously bake for one party or gathering after another. Maybe it’s a chocolate layer cake, like our Favorite Fudge Birthday Cake. Or perhaps a simple pound cake, such as our Lemon Bliss Cake. For me, that signature cake is Berry Blitz Torte. A wonderful mix of tender cake, delicately crunchy topping, and creamy filling layered with fresh berries, it’s a visual stunner with flavor to match. It is easier to make than it looks and there’s no need to polish up your pastry skills; this cake is reachable by any baker.



For the Pastry Cream Filling

2 1/2 cups whole milk

1/2 cup caster sugar

1/4 teaspoon salt

1/3 cup cornstarch

3 large egg yolks

1 large whole egg

2 teaspoons vanilla extract

1/2 cup heavy cream, whipped

1 1/2 to 2 cups fresh raspberries

For the Cake

1/2 cup unsalted butter

1/2 cup caster sugar

1/4 teaspoon salt

4 large egg yolks

1 teaspoon vanilla extract

3 tablespoons milk

1 teaspoon baking powder

1 cup All-Purpose Flour

For the Meringue Topping

4 large egg whites

3/4 cup granulated sugar

1/2 cup sliced or slivered almonds

1/2 teaspoon ground cinnamon

1 tablespoon sugar


  • In a medium saucepan, stir together 2 cups milk, sugar, and salt and bring to a simmer over medium heat.
  • Stir to dissolve sugar. Meanwhile, whisk cornstarch, egg yolks and whole egg with remaining 1/2 cup milk.

  • Whisk some hot milk mixture into egg yolks to temper yolks and prevent them turning into scrambled egg.
  • Pour egg and milk mixture back into simmering milk, pouring through a strainer to capture any bit of egg.

  • Bring to a boil over medium heat, stirring constantly with a whisk. Cook for 2 minutes, stirring constantly.
  • The mixture will thicken significantly. Remove from heat and stir in vanilla extract. Transfer to container.

  • Top it with a piece of buttered plastic wrap and refrigerate the filling until it is cool, for up to several days.
  • Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans and line it with baking parchment.

  • To make the cake, beat together the butter, sugar, salt, and egg yolks until well combined. Beat in vanilla.
  • Add milk, baking powder, and flour and beat; batter will be stiff. Spread the batter into the prepared pans.

  • Using an electric mixer or stand mixer with a whisk attachment, beat the egg whites until they are foamy.
  • Gradually add 3/4 cup sugar and continue to beat till the meringue is smooth, glossy, and somewhat stiff.

  • Spread meringue on cake batter. Sprinkle almonds over the meringue. Dust the top with cinnamon sugar.
  • Bake the cakes for 30 minutes, until the almonds are lightly browned. The cakes will puff up significantly.

  • Remove the cakes from oven and allow them to cool for 15 minutes. Carefully loosen the edge of each cake.
  • Gently turn out on a rack to cool completely. Now remove pastry cream from refrigerator and stir it gently.

  • To assemble cake, place one of the cake layers, meringue side up, on a serving plate. Spread with the filling.
  • Add a layer of fresh berries. Top with the second cake layer, meringue-side up and serve cake immediately.

KAF May Challenge: Berry Blitz Torte