BLITZKUCHEN RECIPE
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
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
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
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.
BLITZKUCHEN (GERMAN LIGHTNING CAKE)
A German grandma would make one of these cakes when family dropped by. It can be made fast, and it's also gone fast...thus the lightning cake.
Provided by Sharon Whitley
Categories Cakes
Time 35m
Number Of Ingredients 7
Steps:
- 1. Sift flour and baking powder together. Grease 9X13 cake pan. Preheat over to 350.
- 2. Cream butter and sugar. Add eggs, one at a time beat well. Add flour, lemon juice, and rind. Spread in greased pan. Sprinkle with cinnamon sugar mixture and bake 20 minutes.
BLITZKRIEG CAKE
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
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
" ALMOST " DAIRY QUEEN BLIZZARD ICE CREAM CAKE
Just wait until you taste this, it is so easy to make and so good! The success of this cake will depend on the quality of ice cream that you use, so try to purchase the best, also try this using chocolate ice cream and mint Oreo cookies :) You can double this recipe but you will need a larger pan or make two pans! Plan ahead this needs time to freeze, prep time includes freezing time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 5h
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a 13 x 9-inch pan.
- For the crust; in a bowl combine the crust ingredients until well blended.
- Press gently into the bottom of the baking dish.
- Place one 20-ounce bag of sandwich cookies in a food processor, then process until coarsely crushed (do not crush until fine) remove a little less than half of the crumbs to sprinkle on top of cake (or save them for the next time you make the cake!).
- In a bowl mix 1/2-gallon of the softened ice cream with the coarsely crushed cookies.
- Fold in half of the container Cool Whip topping until combined.
- Transfer and spread over the cookie crust.
- Sprinkle the reserved crushed sandwich cookies over the top.
- Freeze for a minimum of 5 hours or until completely frozen.
- If you are planning to freeze longer then this must be covered tightly with foil or it will pick up any freezer odors.
Nutrition Facts : Calories 455.3, Fat 24.1, SaturatedFat 11.5, Cholesterol 41.4, Sodium 333.6, Carbohydrate 57.3, Fiber 2, Sugar 39.6, Protein 5.6
BLOTKAKE (NORWEGIAN CREAM CAKE)
Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. "Scandinavians really value lingering and feasting at the table," said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving. Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.
Provided by Julia Moskin
Categories cakes, dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
- Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
- Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
- Make the frosting and filling: Beat whipping cream, vanilla and confectioners' sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
- Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
- Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
- Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 78 milligrams, Sugar 25 grams, TransFat 0 grams
LIGHTNING CAKE (ALSO CALLED BLITZ KUCHEN)
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
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 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
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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