Aunt Ingrid's Blitzkuchen |
Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- 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
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/08/18/aunt-ingrids-blitzkuchen/
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