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Blitzkuchen (D, TNT)
Source: Adapted from my grandmother's recipe
Yield: 1 9" cake

4 oz. (1 stick) unsalted butter at room temperature
2 large eggs
1/2 cup granulated sugar
Pinch of salt
Zest of 1/2 lemon or orange
3/4 cup + 1 tbsp. unbleached all-purpose flour

1/4 cup ground almonds
2 tbsp. granulated sugar
1/8 tsp. ground cardamom
Pinch of salt

Make Kuchen:
Preheat oven to 400°F (convection oven) or 425°F (regular oven).

Thoroughly cream butter, then add eggs. Gradually add 1/2 cup sugar, pinch of salt, and either lemon or orange zest.

When everything is creamed, add flour (measure first, then sift) and combine well.

Make Topping and Assembly:
Mix ground almonds, 2 tbsp. sugar, cardamom, and pinch of salt.

Spread kuchen batter in greased and floured 9" springform pan, then sprinkle top with topping mixture.

Bake at 400°F (convection oven) or 425°F (regular oven) for approximately 18 minutes.

While still warm, cut into diamond-shaped pieces. Serve immediately or soon--it does not keep well, as it dries out quickly.


Poster's Notes:
The name Blitzkuchen refers to the fact that it's prepared and baked in a jiffy. My grandmother resorted to this recipe when she had unexpected guests on the horizon.

Regarding baking temperature and minutes, that's how it worked for me in my small convection oven. But every oven is different, so these are my suggestions, to be used with caution.

My grandmother served the nicely cut diamond-shaped pieces to the guests, while I was allowed to eat the edge and uneven pieces. To this day, I still prefer those over the perfectly cut ones.

Posted by Ella Langer

Nutritional Info Per Serving: N/A