Blitzkrieg Cake Recipes

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BLITZKUCHEN RECIPE



Blitzkuchen Recipe image

German Blitzkuchen or lightning cake, a delicious, soft coffee cake with almond sugar topping. Ready in less than 30 minutes.

Provided by Adina

Categories     Cakes

Time 30m

Number Of Ingredients 10

Cake:
200 g granulated sugar ( 7 oz/ 1 cup )
250 g all-purpose flour (8 oz/ 2 cups )
3 ¾ teaspoons baking powder
200 ml heavy cream (6.7 fl.oz/ scant 1 cup )
4 eggs
Topping:
175 g unsalted butter (6.2 oz/ ¾ cup )
100 g granulated sugar (3.5 oz/ ½ cup )
200 g flaked almonds (7 oz/ about 3 cups )

Steps:

  • Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray of about 40x30 cm/ 16x12 inches with baking paper.
  • Mix the sugar, flour, and baking powder in a large bowl. Pour in the heavy cream and add the eggs. Mix until incorporated.
  • Bake: Pour the mixture onto the prepared baking tray, and bake the cake for 10 minutes.
  • In the meantime, melt the butter, add the sugar and the almonds and mix well.
  • Bake: Spread this mixture over the cake and bake for 10 - 15 minutes more until golden brown.

Nutrition Facts : ServingSize 1 square, Calories 344 kcal, Carbohydrate 34 g, Protein 6 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 199 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 11 g

BLITZ TORTE



Blitz Torte image

"In the 1930s, my three siblings and I always got to select the birthday cake we wanted, and I always chose my mother's Blitz Torte," says Caroline Krueger of Ripon, Wisconsin. The downsized version is equally lovely and light.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 servings.

Number Of Ingredients 17

5 tablespoons butter, softened
2/3 cup confectioners' sugar
3 egg yolks
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup 2% milk
MERINGUE:
2 egg whites
1/3 cup sugar
1/4 cup sliced almonds
FILLING:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup 2% milk
2 tablespoons beaten egg
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Add yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into two 6-in. round baking pans coated with cooking spray; set aside. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool on wire racks., In a small saucepan, combine sugar and cornstarch; whisk in milk and egg. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. , Run a knife around edge of baking pans. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully spread with filling. Top with second cake, meringue side up. Store in the refrigerator.

Nutrition Facts : Calories 523 calories, Fat 23g fat (11g saturated fat), Cholesterol 234mg cholesterol, Sodium 263mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 10g protein.

BLITZ TORTE



Blitz Torte image

Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha Bakes" episode 713.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 21

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 cup unbleached all-purpose flour, plus more for pans
1/2 cup sugar
1/2 teaspoon kosher salt
4 large egg yolks (reserve the whites for meringue topping)
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1 teaspoon baking powder
4 large egg whites
1 cup plus 1 tablespoon sugar, divided
1/2 cup sliced blanched almonds
1/2 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
2 tablespoons orange juice
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 teaspoons freshly grated orange zest

Steps:

  • Preheat the oven to 350 degrees. Lightly butter two 9-by-2-inch round baking pans. Dust with flour, tapping out excess. Set aside.
  • Make the cake: Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in flour, buttermilk, vanilla, and baking powder, until well blended.
  • Divide batter between prepared pans (the batter will barely cover the bottom of the pans).
  • Make the meringue topping: In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add 1 cup sugar and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.
  • Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and remaining tablespoon sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula, gently remove cakes from pans, and return the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.
  • Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl. Stir in orange zest and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
  • Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately or refrigerate until serving, up to 3 hours.

BLITZKRIEG CAKE



Blitzkrieg Cake image

Make and share this Blitzkrieg Cake recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup water
1 cup packed brown sugar
1 1/2 cups raisins
1/2 cup shortening
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 3/4 cups all-purpose flour
1 teaspoon baking soda
icing sugar, as needed (optional)

Steps:

  • Preheat oven to 350F, have ready a greased and floured 8-inch cake pan.
  • In a saucepan over high heat, combine water, brown sugar, raisins, shortening and the spices; bring to a boil, stirring constantly.
  • Turn off heat, remove pot from burner, and let cool to lukewarm.
  • In a mixing bowl, stir together flour and baking soda; blend flour mixture into cooled raisin mixture.
  • Pour batter into prepared pan and bake in preheated oven for approximately 45 minutes, or until top is firm to the touch.
  • Let cake cool before serving; if desired, sprinkle top with icing sugar.

Nutrition Facts : Calories 399.5, Fat 13.3, SaturatedFat 3.3, Sodium 172.5, Carbohydrate 69.5, Fiber 2, Sugar 42.7, Protein 3.7

THE CLASSIC ITALIAN BLITZKRIEG BALL



The Classic Italian Blitzkrieg Ball image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons minced garlic
1 onion, finely minced or grated
1 cup fresh Italian parsley, chopped
1/3 cup ricotta cheese
1/4 cup grated Parmesan, plus 1/3 cup for serving
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground black pepper
2 pounds ground beef
1 1/2 cups unseasoned breadcrumbs
2 eggs, lightly beaten
1 carrot, finely grated
1 jar marinara sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • Saute the garlic and onions over medium heat until the onions are translucent. Set aside and let cool.
  • Combine the parsley, ricotta, 1/4 cup Parmesan, the salt, oregano and pepper in a bowl. Add the onion and garlic mixture with the beef, breadcrumbs, eggs and carrots. Mix gently by hand, being careful not to over-mix.
  • Roll out 21 meatballs by hand and arrange on a baking sheet. Bake for 30 minutes. Meanwhile, heat the marinara sauce in a saucepan.
  • Arrange the meatballs on a platter and top with the marinara sauce and remaining Parmesan.

FLAN NAPOLITANO



Flan Napolitano image

Flan Napolitano is a sweet custard made from eggs, milk, cream cheese, and sugar, soaked in a delicious caramel sauce. Although there are many ways to prepare this Traditional Mexican Dessert, no doubt you'll be enchanted by the following recipe.

Provided by ess04

Categories     Dessert

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
2 tablespoons water
2 (14 ounce) cans condensed milk
1.5 (12 ounce) cans evaporated milk
2 cups cream cheese
3 eggs
2 egg yolks
1 tablespoon vanilla extract
1 cinnamon stick
1 pinch salt

Steps:

  • For the caramel:.
  • Combine 1 cup sugar with the 2 tablespoons of water in a saucepan and place over medium-high heat. When the sugar begins to melt, swirl the pan over the heat about 10 minutes, watching for it to darken to a honey-amber color. Remove from heat and immediately pour into a flan mold, tilting it so the caramel coats up the sides and the bottom evenly. Place the mold in a large roasting pan and set aside.
  • Preheat the oven to 325 degrees Fahrenheit. Bring a kettle full of water to a boil and keep it hot. You'll use this for a water bath.
  • Thoroughly combine the condensed milk, evaporated milk, cream cheese, and vanilla in a saucepan and place over medium-low heat. Add the cinnamon stick. Bring to a simmer, stirring occasionally, but don't allow it to come to a full boil. Remove from heat.
  • Cream together the eggs, yolks, and remaining 1/2 cup sugar in a large bowl. Add a pinch of salt. Whisk vigorously until thick and pale yellow in color. Remove the cinnamon stick from the hot cream mixture. Gradually whisk the cream into the egg mixture, but be careful not to add it too quickly as the eggs will cook. Pour the custard into the caramel-coated flan mold.
  • Carefully pour the hot water from the kettle into the roasting pan so that it's about halfway up the mold's side. Transfer to the middle rack of the oven. Bake for 30-40 minutes, though it may take longer depending on the oven. If you notice during this time that the surface is starting to turn golden-brown but it's not fully cooked yet, cover it with foil so it doesn't burn. You may also periodically insert a knife in the center of the flan to check it's consistency. If the knife comes out clean, it's done. When the custard is just set and slightly jiggles, it's time to take it out.
  • Let it cool in the water bath. Refrigerate fo a minimum of 4 hours.
  • To serve, run a knife around the inside of the mold to loosen the flan. Place a serving plate over the mold and invert it to pop the flan out.

SAUERKRAUT CAKE WITHOUT EGGS



Sauerkraut Cake Without Eggs image

I was so surprised to see that all of the sauerkraut cakes require at least 3 eggs. This cake does not require any eggs. I have been making this for many years and no one seems to get tired of it. I also serve with mocha whipped cream on special occasions. It is a heavy thick batter that needs to be spread in the pans. It has a wonderful taste and consistency.It was on a recipe card from the 60's and I have adapted over the years.Photo shown of cake with mocha cream cheese frosting. The cake is fat free without frosting. Do not overcook or the sides will be chewy.

Provided by Montana Heart Song

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 1/3 cups granulated sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup Crisco shortening, butter flavored
1 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder
1 cup water
2/3 cup sauerkraut, drained, cut in small pieces
Pam cooking spray

Steps:

  • Cream sugar, butter,crisco and vanilla together in a large bowl.
  • Mix dry ingredients in a separate bowl.
  • Add dry ingredients and water alternately in small amounts and mix into the creamed mixture.
  • Add the cut sauerkraut and blend well.
  • Spray Pam in two round cake pans.
  • Preheat oven 350*.
  • Spread batter in the two pans.
  • Bake 30 minutes until edges come away from the sides of the pans and the top springs back when gently touched.
  • Cool in the pans on racks.
  • Frost the two layers with cream cheese frosting or whipped cream.
  • It is great with ice cream also.

LIGHTNING CAKE (ALSO CALLED BLITZ KUCHEN)



Lightning Cake (Also Called Blitz Kuchen) image

Make and share this Lightning Cake (Also Called Blitz Kuchen) recipe from Food.com.

Provided by Karen..

Categories     Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons baking powder
1 teaspoon butter
2 tablespoons sugar
1 tablespoon flour
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350F and lightly oil an 8" square cake pan.
  • Mix the ingredients in the order given and pour into prepared pan.
  • Combine topping ingredients and sprinkle on top.
  • Bake for about 25 minutes or until cake tests done.

BLITZ KUCHEN



Blitz Kuchen image

Blitz Kuchen or Lightning Cake was always one of grandma's fast and easy standbys when we stopped in for a visit.

Provided by Taylor in Belgium

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1/2 cup butter
4 egg yolks
1 teaspoon baking powder
1 teaspoon vanilla
1 cup flour
5 tablespoons milk

Steps:

  • Cream sugar and butter, add egg yolks.
  • Sift flour with baking powder, add alternately with milk, add vanilla.
  • Beat 4 egg whites until stiff.
  • Add sugar to egg whites and whip until it stands in peaks.
  • Put batter in 2 greased layer cake pans.
  • Pile meringue on top of each layer and sprinkle with coconut or chopped nuts.
  • Bake at 325 degrees for 30 to 40 minutes.

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