Lightning Cake Also Called Blitz Kuchen Food

BLITZKUCHEN (GERMAN LIGHTNING CAKE)

Steps:

• 1. Sift flour and baking powder together. Grease 9X13 cake pan. Preheat over to 350.
• 2. Cream butter and sugar. Add eggs, one at a time beat well. Add flour, lemon juice, and rind. Spread in greased pan. Sprinkle with cinnamon sugar mixture and bake 20 minutes.

BLITZ KUCHEN

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)

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.

BANANA KUCHEN

Steps:

• Cream shortening and sugar. Add egg, banana and milk. Beat until smooth.
• Add sifted dry ingredients.
• Spread in greased 11x7-inch pan.
• Combine topping and sprinkle over batter.
• Bake at 375 degrees for 25-30 minutes.
• Best served warm. Great with your morning "cuppa".

STRAWBERRY KUCHEN

Steps:

• Oven to 350 degrees.
• Butter & flour 9-inch round cake pan.
• Beat butter and 1 cup of the sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add yolks and egg, 1 at a time, beating well after each addition.
• Place fruit in an even layer over top of batter, and sprinkle evenly with sliced almonds and cinnamon (if using). Sprinkle top with large-grain sugar.
• Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 35 to 40 minutes.
• [Originally from Southern Living: https://www.southernliving.com/recipes/strawberry-kuchen-recipe].

NUT CAKE (NUSSEN KUCHEN)

Steps:

• If you like you can make the dough a day ahead.
• It is easier to work with.
• With a pastry blender, cut the butter into the flour.
• You want it to look like coarse meal.
• Cut in cream cheese.
• Flour your hands.
• Pour in milk a little at a time.
• Gentlely with your hand, mix the dough to form a ball.
• Don't over work the dough.
• At this point wrap in plastic wrap and refrigerate about 1-2 hr.
• best overnight.
• Filling: In a small bowl, beat 1 c.
• sugar into the yolks.
• Beat until light yellow and stiff.
• In a large bowl, beat egg whites until stiff.
• Slowly fold the yolk mixture into the whites.
• Mix the flour and walnuts together and gentley add to mixture.
• Try not to stir out all you egg whites.
• You want air to be left to keep this moist and light.
• Spray very lightly a 9x13" pan.
• Roll out 1/2 the dough.
• Put it in the bottom of the pan.
• Pour in your walnut mixture.
• Roll out the other half to fit over the top and fit closely around sides.
• Bake in a preheated oven at 350* for 35-40 min.
• Until the top is a golden brown.
• When cooled cut into squares.
• Sprinkle with powdered sugar.

SWISS PLUM KUCHEN

Steps:

• To make the dough, combine dry ingredients in bowl and mix.
• Add the butter cut into small pieces.
• Rub into the dry ingredients until mixture resembles fine breadcrumbs.
• Add eggs and mix until the dough forms a ball.
• Wrap the dough and chill.
• For the almond filling, using blender (or food processor), grind the almonds with the sugar until fine.
• Add the almond extract and butter and mix until smooth.
• Add eggs one at a time.
• Add flour and mix well.
• Roll the dough out on a floured surface and line a greased flan dish/tin.
• Trim the edge.
• Spread evenly with the filling.
• Remove stones from plums and slice into quarters.
• Arrange sliced plums cut side up on top of filling.
• Scatter the sliced almonds evenly over the plums.
• Bake at 300'F for about 45 minutes, until the dough is baked through and the filling is set.
• Cool in flan dish/tin on a rack.
• Serve sprinkled with icing-sugar (confectioner's sugar).