My 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|| || |
- 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
- Preheat oven to 400F.
- Grease a 16x 12x1 baking sheet with butter.
- Mix together flour and baking powder. Set aside.
- In a stand-mixer beat the eggs on high for about 4 min..
- Whisk in the sugar until well combined.
- Set the mixer to slow speed. Add the flour mixture and cream alternating, ending with the flour mixture. Don't over mix!
- Pour batter evenly into the prepared baking sheet, smooth the top and bake for 15 min. or until golden.
- Remove cake from the oven.
- Set oven to 350 F.
- 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.
- Spread the warmish topping over the prebaked dough. Bake for another 15 min. at 350 F.
- Cut cakes into