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
Ingredients
  • 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
Instructions
  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
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/08/18/aunt-ingrids-blitzkuchen/