Lightning Cake Also Called Blitz Kuchen Recipes

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

Ingredients

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.

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

Ingredients

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 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

Ingredients

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.

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