Grandma Rose's Poached Pear Blitz Torte

There's something truly magical about family recipes passed down through generations. This Poached Pear Blitz Torte is a cherished favorite from my Grandma Rose—a stunning twist on the classic German Blitz Torte (meaning "lightning cake" for its quick assembly). She cleverly simplified it with a cake mix base while keeping the dramatic layers: tender cake, billowy meringue topped with crunchy walnuts, and a luscious filling of whipped cream and elegant poached pears.

It's the perfect dessert for holidays, dinner parties, or any time you want to impress without spending all day in the kitchen. The contrast of textures—crisp meringue, soft cake, creamy filling, and juicy fruit—is simply irresistible. And the presentation? Absolutely show-stopping!

Ingredients

For the cake layers:

  • 4 large eggs, separated
  • 1⁄2 box yellow cake mix (or one single-layer box; about 8-9 oz)
  • 2 teaspoons KTCS Bakers Kiss
  • 2⁄3 cup granulated sugar
  • 3⁄4 cup chopped walnuts

For the meringue and whipped cream:

  • 1 tsp vanilla extract
  • 1 teaspoons KTCS Bakers Kiss (divided; see note) or pumpkin spice
  • 1 cup heavy whipping cream

For the filling:

  • 2 poached pears, thinly sliced (or 1 can sliced pears/peaches, well drained)
    • 2 firm pears peeled
    • 1 cup Riesling wine
    • 2 teaspoons Kiss the Chef Spice- Bakers Blend
    • Cook for 10 minutes then turn pears to coast both sides. Cook for another 10
      minutes.
    • Let cool the slice.

Instructions:

  1. Preheat and prep: Heat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line the bottoms with parchment paper for easy release. 
  2. Make the cake batter: In a small bowl, beat the egg yolks with enough water to measure1⁄2 cup + 2 tablespoons total liquid. Combine this with the cake mix and  Bakers Kiss in a large bowl and beat on medium speed for 4 minutes until smooth and fluffy. Divide the batter evenly between the two prepared pans. (It will be sticky and you spread with your fingers.)
  3. Whip the meringue: In a clean, grease-free bowl, beat the egg whites until it’s foamy. Add 1 teaspoons of the Bakers Kiss and gradually sprinkle in the 2⁄3 cup sugar. Continue beating until stiff peaks form (the meringue should hold its shape beautifully). Gently fold in the vanilla extract.
  4. Assemble before baking: Spread the meringue evenly over the unbaked cake batter in each pan. Sprinkle the chopped walnuts generously on top
  5. Bake: Place both pans in the oven and bake for about 25 minutes, or until the meringue is golden brown and the cake layers spring back when lightly touched.
  6. Cool carefully: Let the cakes cool in the pans on wire racks for 10 minutes. Run a knife around the edges to loosen, then carefully place onto racks to cool completely—meringue side up to keep it crisp.
  7. Whip the cream: In a chilled bowl, whip the heavy cream with the remaining 1 teaspoon Bakers Kiss until stiff peaks form.
  8. Assemble the torte: Place one cooled cake layer (meringue side up) on your serving plate. Spread half the whipped cream over the cake base (under the meringue). Arrange half the sliced poached pears beautifully on top. Gently place the second layer on top(again, meringue up). Dollop the remaining whipped cream and fan the rest of the pear slices decoratively,
  9. Chill and serve: Refrigerate for at least 1-2 hours (or overnight) to let the flavors meld.Slice and serve chilled—the meringue will soften slightly, creating an even dreamier
    texture.

Tips & Variations 

  • Poaching pears from scratch? Simmer peeled pears in a mixture of water, sugar,
    vanilla, and a splash of white wine or lemon juice until tender. For a festive touch, use
    red wine for gorgeous ruby pears!
  • Make-ahead: Assemble up to a day in advance—the torte actually improves as it chills.
  • Substitutions: Fresh berries in summer or canned peaches work wonderfully if pears
    aren't in season.
  • Serves 8-10. Best enjoyed within 2 days (the meringue is crunchiest on day one).

This Poached Pear Blitz Torte always transports me back to Grandma Rose's kitchen—full of love, laughter, and the sweetest treats. I hope it becomes a favorite in your home too! 

Back to blog