St. Boniface of Mainz Blitztorte

History

St. Boniface, the “Apostle of Germany,” is a martyr still widely celebrated in Lutheran circles around the world and generally considered one of the most popular saints in the Lutheran sanctoral calendar. This is probably due in part to his deep connections to the home of Lutheranism and his strengthening of Christianity among the Germans in the early centuries of the Church.

From what Christians these days can tell, his commemoration was even popular in the years directly following his death in the eighth century. However, as far as we know, it has also never taken an exact traditional form or had a cohesive commemorative heritage associated with it. If anything, the most memorable thing about Boniface and the story of his martyrdom is the tale of the theological book that he used to defend himself at the time of his death. We describe this story in further detail in our original post for St. Boniface.

In the years after his death, this story spread across Germany via the growing Christian Church. Boniface’s memory and his piety was symbolized by this artifact. Thus, visiting this book and the Church where he is buried in Fulda served as a distinctive way to commemorate St. Boniface and his story of faith.

However, the saint has been celebrated throughout history in some other ways, as well. Like many other saints firmly associated with a location (St. Patrick, for example), local food and drink customs have naturally arisen as part of the saint’s commemoration. They have been used as a festive celebratory and teaching tool with which generations upon generations could remember his background and life.

Blitztorte

When you think of German food and drink, a few things come to mind. Of course there is beer, which Lutherans love. But there are also sweet and savory treats such as schnitzel, braunschweiger, brats, sauerkraut, coffee cake, and apple pastries.

Anything along these lines would serve as an appropriate way to celebrate St. Boniface; however, today we are sharing a recipe for Bitztorte, an airy German cake.

Ingredients

½ cup shortening

1 cup sugar, divided into half

4 eggs, separated

2 1/2 teaspoon vanilla or almond extract, divided

1 cup all-purpose flour, sifted

2 teaspoon baking powder

¼ teaspoon salt

½ cup milk

1 cup cold heavy whipping cream

2 tablespoons powdered sugar

¼-½ cup slivered almonds (optional)

1/2 cup chopped berries (optional)

Instructions

1. Preheat the oven to 350. Separate the eggs into two separate bowls with whites in one and yolks in another.
2. Cream the shortening, sugar, egg yolks, and 1 tsp. of the vanilla/almond extract together. Beat until well blended.
3. Add the sifted flour, baking powder, and salt to the mixture. After incorporated, add the milk. Beat well.
4. Put the cake batter in 2 greased 8” cake pans.
5. Beat the remaining egg whites until peaks form. Add the other ½ cup sugar and another 1 tsp. vanilla/almond extract to the eggs. Beat until it is an airy and light whipped meringue. Spread it evenly between the two battered pans and sprinkle with almonds.
6. Bake for about 35 minutes until the meringue is set. Cool the pans fully on a wire rack.
7. Make the whipped cream filling by beating cold cream, powdered sugar, and remaining ½ teaspoon of extract together.
8. Place one cake on the serving plate with meringue side up. Spread whipped cream between layers. Add more slivered almonds or berries if you’d like. Place the other cake on top with the meringue side up, too. Keep refrigerated until serving and using a serrated knife to cut!