With the summer abundance of fresh peaches, blackberries, blueberries, and raspberries that we are enjoying now, I remembered this wonderful easy dessert that goes so well with fresh summer fruit.

Blitz Torte

1/2 cup butter

1/2 cup sugar

4 egg yolks, beaten

1 cup flour

1 t. baking powder

4 TB milk

1 t. vanilla

4 egg whites

1 cup sugar

1 t. vanilla

pinch of salt

strawberries, sliced peaches or other fresh fruit

whipped cream

Cream butter and sugar. Add egg yolks and beat well. Combine flour and baking powder and add alternately with milk and vanilla. Grease 2 9-inch cake pans and line with wax paper and grease again. Add cake mixture to pans. Beat egg whites, sugar, vanilla and salt until stiff. Cover cakes completely with the meringue and bake at 350 for 25-30 minutes. Cut into pie wedges and top with fruit and whipped cream.

The two cakes serve 12-16.

My recipe is from Out of Our League, Jr. League of Greensboro, North Carolina, 1978.