Thanks Gretchen, I think we are talking about two different style cakes.
One with the meringue simply baked on top and one where the batter is swirled over the meringue so there is cake batter on the surface of the meringue. That style needs no further adornment, the blitz torte with berries on the other hand, frequently has cream in addition to the meringue , berries and flaked almonds as well, totally delicious!
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Gorgeous. And recipe bookmarked!
Vicarious cake-ing? Me too 
A delicious little cake made with some of the apricots I purchased on Sunday. This is an adaptation of Plum Blitz Kuchen from “ the view from great island”. It has a crumble topping that I have never added to the cake as I’m happy with a lighter version. The cake has a fine crumb and a little chew on the edges although it is also tender. The almonds and turbinado sugar add a nice little crunch. I’ve made this several times and the plum version is wonderful as well, peaches would be a good choice. This is a slender cake, I made half in an 8” round, I’ve also made it in a 6” round. The original recipe is for a 9x13 with the crumble topping.
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Thanks for the reference. I have a plum tree, so I can’t ever bank too many plum cake recipes.
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A repeat of last year’s Toronto Blueberry Buns.
Because the filling is cooked, frozen berries would work, but I waited all year to make these again from fresh – summer rituals and all that. I haven’t yet learned how to properly seal the buns – something both attractive and which sticks together. Still…delicious!
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Been waiting for the return of these!
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Lol - me, too! I’m thinking I need to make a second batch before the end of the season. They’re so light and delicious, and I can use the practice. 
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Hot milk sponge @Saregama , a nice variation, the recessed mold is just the correct size for an individual dessert. The center is filled with raspberry compote and fresh raspberries, apricot slice and sour cream. The exterior was brushed with apricot jam and dusted with confectionery sugar. It’s your fault ! I toyed with a sprinkling of chopped pistachios but I’m starting to think they been beaten to death! Might edge the top surface with almonds instead.
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Lol mind meld – I stopped by whole foods last night to pick up some fruit, happened to see “dessert shells” by the strawberries and thought, I bet those would be great made with hot milk sponge cake, I should post a pic – and here it is, exactly as you baked
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I’m not sure baking your own is worth the time, effort, etc. You get pretty much the same result with purchased ones me thinks!
For some unknown reason, I liked the little oval cakelets that I made first a little more, although the recipe was exactly the same…go figure!
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I was just about to bake these jammy fruit bars and my square baking pan is no where to be found!
Which pan would you use?
I’m not used to baking in foil pans, but the other might be too shallow.
I found this about pan substitutions, so sort of 8 vs 10 cups?
Can you double the foil pan?
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If you want the size of the foil pan, you could set it inside the other, or on a sheet pan, to support it and create some insulation in the oven.
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Thank you! Good ideas! I don’t have another foil pan and have no idea where it came from! Maybe someone left it in place of my heavy quilted surface pan. 
I’ve made similar bars a few times, so I’m sure I can make something work.
I wonder if this could be part of the “is measuring important” thread!
For those bars, the foil pan for sure.
Agree about putting it on a sheet pan for ease in moving it. Maybe watch the bars more closely than you would if in a standard pan. Otherwise, should be fine.
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Foil pan (on sheet pan) for the win! Thanks all!
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It’s 11:20 PM and I just put a 60-min bake in the oven 
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Time for 1/2 cup of coffee??
oh god no, i’d never sleep!
