Aunt Ingrid’s Blitzkuchen

by Kirsten on August 18, 2013 · 8 comments

in Cakes, Cakes & Sweets, Desserts, German Dishes

Aunt Ingrid's BlitzkuchenMy German great aunt “Tante Ingrid” is one of the best bakers I have ever met. Her cakes and tortes are amazing. She will serve three cakes for four guests, just to make sure that everybody will find something they like. It is unbelievable. She sent me a few handwritten recipes last year. This cake, her “Blitzkuchen”, was one of them.

Blitzkuchen would literally translated mean lightning cake referring to how easy and quick this sheet cake can be prepared. No need to be a professional baker to get an excellent result to perfect this cake. It consists of a simple white cake base that is topped with crunchy vanilla almonds. I prepared my aunt’s Blitzkuchen the other day to bring as my dessert contribution to a picnic with lots of people. It definitely feeds a bunch!

Aunt Ingrid's Blitzkuchen

Aunt Ingrid's Blitzkuchen
5.0 from 2 reviews
Recipe type: Dessert
Cuisine: German
Prep time:
Cook time:
Total time:
Serves: 24-30
  • for the dough:
  • 1 cup (250 ml) whipping cream
  • 1 cup 1½ Tablespoons (220 g) sugar
  • 2¾ cups (330 g) flour
  • 3½ teaspoons (17 g) baking powder
  • 4 eggs
  • for the topping:
  • ¾ cup ½ Tablespoon (180 g) butter, melted
  • 1 tablespoon vanilla sugar (or 2 teaspoons vanilla extract)
  • ½ cup (100 g) sugar
  • 2 tablespoons (30 ml) evaporated milk
  • 2¾ cups (250 g) sliced almonds
  1. Preheat oven to 400F.
  2. Grease a 16x 12x1 baking sheet with butter.
  3. Mix together flour and baking powder. Set aside.
  4. In a stand-mixer beat the eggs on high for about 4 min..
  5. Whisk in the sugar until well combined.
  6. Set the mixer to slow speed. Add the flour mixture and cream alternating, ending with the flour mixture. Don't over mix!
  7. Pour batter evenly into the prepared baking sheet, smooth the top and bake for 15 min. or until golden.
  8. Remove cake from the oven.
  9. Set oven to 350 F.
  10. In the meantime combine all topping ingredients in a medium sized pot. Heat until the mixture starts to boil and it color darkens, about 4-5 min. Don't forget to stir.
  11. Spread the warmish topping over the prebaked dough. Bake for another 15 min. at 350 F.
  12. Cut cakes into


Aunt Ingrid's Blitzkuchen

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Vicky November 28, 2013 at 4:25 am

Wheln you list vanilla sugar, do you mean Dr. Oeteker? [sp] The cake looks wonderful!

Thanks for sharing.


Kirsten December 1, 2013 at 9:05 am

Vicky, I usually make my own vanilla sugar.

Peggy September 4, 2013 at 10:41 am

I am so glad that I found your website! My husband was born and raised in Germany and I have been looking for recipes I can make for him. I am so excited to make this cake I am off to the store right now to get some of the ingredients I need.
My husband is cooking for 40 people 2 times next month and I am looking for dessert recipes I can make. So I will be trying out several of your cake recipes.
Thank you again! Are there any other websites you can recommend for German recipes?

Kirsten September 5, 2013 at 6:46 am

Thank you, Peggy. I like It is a great recipe collection that I often contribute to as well. Good luck with all your guests!

Kate August 26, 2013 at 2:18 pm

Mmmmm…I agree with Karen….in addition, the vanilla almonds would make the cake super wonderful!

Lea Ann (Cooking On The Ranch) August 21, 2013 at 6:13 am

Well, you’re the best baker I know. This looks incredible Kirsten.

Karen Harris August 19, 2013 at 11:09 am

How can you not love a cake that comes from a great baker and has “Blitz” in the title. I’m sold. I can’t wait to make it.

Ansh | Spiceroots August 18, 2013 at 9:56 pm

It looks fantastic! I love the flavors in this cake.

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